Development and performance evaluation of frustum cone shaped churn for small scale production of butter.
J Food Sci Technol
; 53(5): 2219-26, 2016 May.
Article
en En
| MEDLINE
| ID: mdl-27407187
ABSTRACT
The present research was intended to develop a small scale butter churn and its performance by altering churning temperature and churn speed during butter making. In the present study, the cream was churned at different temperatures (8, 10 and 12 °C) and churn speeds (35, 60 and 85 rpm). The optimum parameters of churning time (40 min), moisture content (16 %) and overrun (19.42 %) were obtained when cream was churned at churning temperature of 10 °C and churn speed of 60 rpm. Using appropriate conditions of churning temperature and churn speed, high quality butter can be produced at cottage scale.
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Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
J Food Sci Technol
Año:
2016
Tipo del documento:
Article