EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER: Butter quality Improvement by Manipulating Different Production Factors - Softcover

Khan, Kiran; Farzana Siddique, Dr.; Dr. Tariq Masud, Prof.

Softcover

ISBN 10: 3639355318 ISBN 13: 9783639355314

Publisher: VDM Verlag Dr. Müller, 2011

Synopsis

Butter is an important dairy product of Pakistan. It is widely used by the bakery, chocolate and confectionary industries and the people used it as spread on bread and in cooking. Presently in Pakistan its production rate is very high but it is not exported due to its poor quality. So, there is a requirement to enhance the quality of butter. Different treatments had been employed to enhance the quality of butter manufactured by the sweet creams. Present work was undertaken to study the effect of 3 treatments of cream fat percentages and 3 different churning temperatures on butter quality. In this study different combinations of different cream fat percentages and different cream feed temperatures had been studied. This work was helpful to develop better quality butter at cottage scale.

About this title

About the Author

Kiran Sultan Khan, obtained her M.Sc.(Hons.)degree in Food Technology, from PMAS-Arid Agriculture University, Rawalpindi, Pakistan. Studied and worked on Dairy Technology.

Edition details

• Publisher: VDM Verlag Dr. Müller
• Publication date: 2011
• ISBN 10: 3639355318
• ISBN 13: 9783639355314
• Binding: Paperback
• Language: English
• Number of pages: 104