Temperature treatment of butter - one of the factors of its quality [high fat cream conversion and continuous churning of cream]
1993
Vyshemirskiy, F.A. | Kaneva, E.F.
Butter was tested containing from 17.5 to 48 per cent of serum, produced by high-fat cream conversion and by continuous churning of cream. It was determined that holding of fresh butter, especially with high serum content, at 7 more or less 2 degree Celsius and more at 20-22 degree Celsius caused the tendency of serum droplets to coalesce with faster rates of spoilage. Effects were more pronounced in butter produced by continuous churning of cream because the mean diameter of serum droplets in it was more than in butter made by high-fat cream conversion. Such changes were not noticed when fresh butter was fast frozen.
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