Preparation of Butter and Ghee.

(Part 7, Milk and Milk Products Technology, LPT)

Preparation of Butter and Ghee

by Prof. S Biswas & Dr. G Patra Department of LPT, F/O-VAS, WBUAFS

Description:

Note: The following pdf is the LPT note of (Unit 1) Milk and Milk Products Technology, Part 7 of BVSc & AH. *LPT - Livestock Products Technology.

Topics of the PDF file of 'Preparation of Butter and Ghee' :

Butter Definition / Butter According to the PFA rules (1976) / Classification of Butter / Composition of Butter / Method of manufacture of Butter / Neutralization of cream, Types of Nutralizers, Characteristics of Nutralizers / Churning / Factors influencing churnability of cream and body of fat / Operating the churn / Factors affecting fat loss in buttermilk / Washing, Salting, Working / Packaging and storage of butter / Over run in butter / Uses of butter.

Ghee Definition / Physico-chemical constants of Ghee / Methods of preparation of Ghee / Cooling and granulation (crystallization) of Ghee / Keeping quality of Ghee / Adulterants of Ghee / Defects in ghee / Uses of Ghee / Ghee Residue.

Download this PDF from the arrow or 

Download Here»

You will find almost all the Veterinary Notes fully free in PDF format from "BVSc & AH Notes" corner of E-Learning in this website. Hope the note will benefited you. Share with your Vet Friends and Family. For any query knock us. Stay tuned. Thank You. Happy Learning!