2023•International Dairy JournalRequires access

Physicochemical changes during cream fermentation and quality characteristics of lactic butter produced using cultured creams with different fermentation levels

Chan Won Seo

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Key concepts: Fermentation, Food science, Lactic acid, Chemistry, Lactic acid fermentation, Spreadability, Taste, Bacteria

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Physicochemical changes during cream fermentation and quality characteristics of lactic butter produced using cultured creams with different fermentation levels — Research Paper | ScholarLens