In this article we will discuss about:- 1. Introduction to Dried Milk 2. Objects of Production of Dried Milk 3. History and Development 4. Definition 5. Standards 6. Composition, Food and Nutritive Value 7. Role of Milk Constituents. Introduction to Dried Milk: Today, the production of dried milks and milk products has become an increasingly […]
Dried Milk: Introduction, Production, Standards, Composition and Uses
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Butter: Classification, Composition, Nutritive Value and Manufacture
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In this article we will discuss about:- 1. Introduction to Butter 2. History and Definition of Butter 3. Classification 4. Composition, Food and Nutritive Value 5. Method of Manufacture, Packaging and Storage 6. Distribution and Overrun. Introduction to Butter: Butter leads amongst the milk products manufactured in developed dairying countries of the world today. The […]
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 […]