Although many people still use the term margarine to refer to any type of table spread, the Food Standards Code defines margarine to contain at least 80% fat. Spreads require about 60% fat to suit baking purposes.
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Mass Balance Equations for Standardizing Milk and Juice Concentrates
Mass balance equations facilitate understanding of the quality of food by determining the different food components and how they complement each other. The various components of milk are often expressed as a percentage of the total, usually based on 100 ...
The Ultimate Guide to Ice Cream Making
The hardened ice cream is then stored at temperatures of ≤25°C. The storage shelf life is about 9 months. Hardening completes the ice cream freezing process and stabilizes the product so that it does not melt down too quickly.
The Ultimate Guide to Butter Making
Butter is a water-in-oil emulsion with the milk proteins acting as the emulsifiers. At refrigeration temperatures, butter remains a firm solid. However, it softens into a spreadable consistency and melts into a liquid at relatively low temperatures.
13 Costly Ice Cream Defects & Their Remedies
Ice cream, just like any other food products have some defects that affect the quality. These ice cream defects may affect the flavor, the texture, the color, and the melting quality of the final product.