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

Preparation of Butter and Ghee


Note: The following pdf is the LPT note of (Unit 1) Milk and Milk Products TechnologyPart 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!
Butter and Ghee Preparation