Heat Treatment

The heat treatment of cream plays a decisive role in the butter-manufacturing process and the eventual quality of the butter. It is important that milk and cream be handled in the gentlest possible way to avoid mechanical damage to the fat, a serious problem in continuous manufacture (Fritz process) of butter (36). Cream is pasteurized or heat treated for the following reasons: to destroy pathogenic microorganisms and reduce the number of bacteria; to deactivate enzymes, to liquefy the fat for subsequent control of crystallization, and to provide partial elimination of undesirable volatile flavors.

Fantastic Organic Food Facts

Fantastic Organic Food Facts

Get All The Support And Guidance You Need To Be A Success At Utilizing Organic Foods. This Book Is One Of The Most Valuable Resources In The World When It Comes To Getting The Right Information About Eating Healthy With Organic Food.

Get My Free Ebook

Post a comment