The use of microorganisms in dairy products (butter)
Butter is widely used in cooking and baking, particularly by those who enjoy cakes and sweets. Butter is categorized as a dairy product which is made from fat and protein. Biotechnology knowledge is applied in the process of making butter because it involves microorganisms such as bacter...
Saved in:
| Main Authors: | , , |
|---|---|
| Other Authors: | |
| Format: | Book Section |
| Language: | English |
| Published: |
Penerbit UTHM
2022
|
| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/7543/1/5.pdf http://eprints.uthm.edu.my/7543/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Butter is widely used in cooking and
baking, particularly by those who enjoy cakes and
sweets. Butter is categorized as a dairy product
which is made from fat and protein. Biotechnology
knowledge is applied in the process of making
butter because it involves microorganisms such as
bacteria, yeast, fungi, marine diatoms and
protozoa. The steps in the process of making butter
include separating raw milk, skim, pasteurization,
storage, evaporation, and drying. The
neutralization of butter cream is vital in lowering
the acidity of cream, which prevents unpleasant
odors. |
|---|