Spreadable Butter

In 1937 a process known as the Alnarp method was developed to increase the spreadability of butter made from winter milk fat. The apparent reason for its effectiveness is that it increases the liquid fat content of the milk fat (Fig. 1) (48).

The consistency of butter is determined by the percentage of solid fat present, which is directly influenced by the fat composition, the thermal treatment given to cream prior to churning, the mechanical treatment given to butter after manufacture, and the temperature at which the

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Sleeping Sanctuary

Sleeping Sanctuary

Salvation For The Sleep Deprived The Ultimate Guide To Sleeping, Napping, Resting And  Restoring Your Energy. Of the many things that we do just instinctively and do not give much  of a thought to, sleep is probably the most prominent one. Most of us sleep only because we have to. We sleep because we cannot stay awake all 24 hours in the day.

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