The Ultimate Guide to Butter Making
Butter is a water-in-oil emulsion with the milk proteins acting as the emulsifiers. At refrigeration temperatures, butter remains a firm solid. Howeve…
Tag: butter
20 Serious Butter Defects & Their Solutions
Before releasing the butter to the market for sale, a team of competent judges conducts a series of tests to grade it. They carry out organoleptic tes…
Methods of Butterfat Testing & Indices Used to Score Fats
Sulphuric acid dissolves all the milk solid non-fat (MSNF), which facilitates separation of fat. Centrifuging at 50°C improves the separation and ma…