The use of microorganisms in dairy products (butter)

• Main Authors: Wan Ismail, Wan Mohd Akmal Hakimi, Rudi, Muhamad Azri, Mohamed, Elizah
• Other Authors: Mohd Fauzi, Noor Akhmazillah
• Format: Book Section
• Language: English
• Published: Penerbit UTHM 2022
• Subjects: T Technology (General)
• Online Access: http://eprints.uthm.edu.my/7543/1/5.pdf; http://eprints.uthm.edu.my/7543/

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.