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Studying Phase Transitions in Food Science with ATR-FTIR Spectroscopy

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Studying Phase Transitions in Food Science with ATR-FTIR Spectroscopy

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  • Author: Angela Flack
Butter is a water-in-oil emulsion primarily composed of water, milk fat, and milk solids. The concentration of the main ingredients vary depending on the desired consistency of the butter, for example, between spreadable and non-spreadable butter.

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