Preparation and properties of recombined whipped cream as affected by ingredients [electronic resource].

Includes reference.

Some factors affecting the preparation and properties. of recombined whipped cream from sour butter were investigated . The fat content of the cream effected the Whipping time , viscosity , serum leakage and overrun. The maximum overrun was obtained with cream containing 30% fat and decreased with increase or decrease in the fat content. The increase of added WPC increased viscosity , and decreased the serum leakage and overrun .Changing the ratio of the lactose sucrose mixture added to whipped cream also affected its properties as whipped time the overrun and serum leakage.

Summary in Arabic.

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