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 bacter...