Call Us 080-41656200 (Mon-Sat: 10AM-8PM)

EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER

 

Marketed By :    Sold By :  Kamal Books International  
Delivery in :  10-12 Business Days

 

Check Your Delivery Options

 
Rs. 3,651

Availability: In stock

 
  • Product Description
 

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.

Product Specifications
SKU :COC99790
AuthorKiran Khan,Dr. Farzana Siddique and Prof. Dr. Tariq Masud
LanguageEnglish
BindingPaperback
Number of Pages104
Publishing Year2011-05-13T00:00:00.000
ISBN978-3639355314
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandNot defined
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-08-18 00:00:00
0 Review(s)