In India about 6.5% of total milk production goes for butter and 27.5% for other fat rich products like ghee, etc. Butter is essentially the milk fat obtained by churning of sweet or soured cream. It is made from the cream that has been skimmed-off from milk, which was allowed to stand undisturbed for sometime in a vessel. The fat being lighter rises to the surface and forms a layer, which is
skimmed-off by hand or a ladle and used for butter making. Butter is also made on the dairy farm directly from the milk but in a dairy plant it is invariably made from cream. Cream may be made naturally sour by storing it for 1-2 days or by the addition of selected microorganisms and storing it overnight at controlled temperature. The natural souring process is not safe as the micro-organisms, which bring about souring are unknown and often yield a product of poor quality and sometimes may cause health hazards. Minor changes in the method of production produce a different variety of butter.
In this unit, we will study the method of manufacture of different types of butter and the technical details involved in the manufacture of butter.
skimmed-off by hand or a ladle and used for butter making. Butter is also made on the dairy farm directly from the milk but in a dairy plant it is invariably made from cream. Cream may be made naturally sour by storing it for 1-2 days or by the addition of selected microorganisms and storing it overnight at controlled temperature. The natural souring process is not safe as the micro-organisms, which bring about souring are unknown and often yield a product of poor quality and sometimes may cause health hazards. Minor changes in the method of production produce a different variety of butter.
In this unit, we will study the method of manufacture of different types of butter and the technical details involved in the manufacture of butter.
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