Original scientific paper

The influence of the aging on quality of the whipped cream

Davor Baković ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb

Abstract

The object of the experiments was to establish how the condition of the aging of the cream can influence the quality of the whipped cream. The best physical and sensorial property showed the cream aged 20-30 hours on 4 °C. For good whipping property it is very important to ensure the cold line of the cream from the producer to the consumer.

Keywords

whipped cream; aging; quality

Hrčak ID:

109674

URI

https://hrcak.srce.hr/109674

Publication date:

1.8.1977.

Article data in other languages: croatian

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