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Viac informácií o knihe Effect of Cream Fat Levels and Temperature on Quality of Butter

• Parametre knihy
• Anotácia kniha
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Anotácia knihy

Butter is an important dairy product of Pakistan. It is widely used by the bakery, chocolate and confectionary industries and the people used it as spread on bread and in cooking. Presently in Pakistan its production rate is very high but it is not exported due to its poor quality. So, there is a requirement to enhance the quality of butter. Different treatments had been employed to enhance the quality of butter manufactured by the sweet creams. Present work was undertaken to study the effect of 3 treatments of cream fat percentages and 3 different churning temperatures on butter quality. In this study different combinations of different cream fat percentages and different cream feed temperatures had been studied. This work was helpful to develop better quality butter at cottage scale.

Parametre knihy

Zaradenie knihy Knihy po anglicky Technology, engineering, agriculture Agriculture & farming

• Celý názov: Effect of Cream Fat Levels and Temperature on Quality of Butter
• Autor: Kiran Khan, Farzana Siddique, Tariq Masud
• Jazyk: Angličtina
• Väzba: Brožovaná
• Počet strán: 104
• EAN: 9783639355314
• ISBN: 3639355318
• ID: 06842516
• Nakladateľ: VDM Verlag
• Hmotnosť: 163 g
• Rozmery: 229 × 152 × 6 mm
• Dátum vydania: 13. May 2011

Obľúbené z iného súdka

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