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.

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