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.
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It is a well known fact that homemade food is always a healthier option for pets when compared to the market packed food. The increasing hazards to the health of the pets have made pet owners stick to containment of commercial pet food. The basic fundamentals of health for human beings are applicable for pets also.