Study of butter, prepared at different conditions of temperature and cream fat level of optimization
2000
Bilal, A. | Khan, R. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Food Science and Technology) | Aziz, T. | Ullah, J.
Twelve samples of butter were prepared using (pasteurized) buffalo sour cream, adjusting the cream fat percentage at 25%, 30% and 35% and adjusting the churning temperature of cream at 6 degree centigrade, 10 degree centigrade, 15 degree centigrade and 20 degree centigrade. Each sample was prepared six times in order to achieve the accurate results. Churning the cream, having 25% fat at a temperature of 20 degree centigrade, butter was not found even when the cream was churned for a long time. Other samples i.e. (11 x 6=66 samples), were evaluated for butter fat, butter milk fat, and moisture. The fat content of butter ranged from 80 to 84.4% and the fat content in butter milk ranged from 0.8 to 2.2%. Moisture content of butter ranged from 15.285% to 17.246%. During storage, a very slight decrease in moisture content was observed during the six months. During six months period, the sample prepared with 35% of cream fat at 10 degree centigrade, was found the best.
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