In this article we will discuss about:- 1. Definition of Cream 2. Classification of Cream 3. Composition and Nutritive Value 4. Physico-Chemical Properties 5. Production 6. Factors Influencing Fat Percentage 7. Factors Affecting Fat Loss in Skim Milk during Separation 8. Yield 9. Quality 9. Collection. Definition of Cream: Cream has been known from time immemorial […]
Cream: Classification, Composition, Nutritive Value and Quality
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Churning of Cream into Butter: Top 3 Theories
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There are three main theories on the churning of cream into butter, viz.: 1. Fisher and Hooker’s Phase-Reversal Theory 2. Rahn’s Foam Theory 3. King’s Modern Theory. 1. Fisher and Hooker’s Phase-Reversal Theory (1917): According to this theory, churning is a process of phase reversal, i.e., changing an oil-in-water type emulsion (such as cream) to […]