Raw cream should be processed without delay to minimize deterioration of quality. If the cream is to be held for more than two hours between separation and processing, it should be cooled below 5°C. For holding periods exceeding one day it may be advantageous to heat, treat, or pasteurize the cream.
To make high-quality butter, the cream must be of high quality. The flavor of butter is the most important organoleptic property, and it depends in no small part on the flavor quality of the cream from which it is made. There is no real alternative to tasting in assessing flavor and this simple but important procedure should be conducted routinely as part of the overall quality-control program.
The application of hazard analysis of critical control points (HACCP) to butter production is one of the newer techniques to ensure improved butter safety and quality (20).
Was this article helpful?
When people generally think about anti-aging, they tend to think about the visible signs of wear and tear, those tell-tale wrinkles, age spots and their developing jowls. No-one wants to get old, let alone feel and look older than their years and anti-aging treatments are becoming so sought after by both men and women that the skincare market is colossal, but what really works?