3. Standard butter production
Butter is an exclusively dairy food product, obtained from cream. Unlike cream, butter is generally a solid, water-in-oil emulsion. This state requires inversion of the phases present in the cream, which can take place in a variety of ways, but always requires mechanical shocks to succeed. Butter occupies a special place in the family of solid edible fats. It is a highly natural product, obtained from fresh cream, lactic ferments and possibly salt (figure 4).
3.1 Processing butter creams
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Standard butter production
Butter qualities and defects
References
- (1) - MULDER (H.), WALSTRA (P.) - The milk fat globule. - Editions Commonwealth Agricultural Bureaux (England) and Centre of Agricultural Publishing and Documentation (Netherlands), 293 p. (1974).
- (2) - LUQUET (F.M.) - Laits et produits laitiers, Tomes 2 : transformation et technologies. - Éditions Tec et Doc Lavoisier,...
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