Cream Quality

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).

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Anti-Aging Report

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