Questions And Answers On Buttermaking
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3. Thickness of layer of condensed steam on steam side of heating surface.
4. Difference in temperature on each side of heating surface.
5. Proper utilization of steam turned into the pasteurizer.
ON BUTTEEMAKING 21 What is the average cost of pasteurizing in butter- making?
This varies in many localities and under many conditions, but the average cost can be fairly esti- mated as being about 3^o of a cent on every pound of butter manufactured.
What is meant by cream ripening?
Ripening is a pro...cess by which cream is prepared for churning. It consists in controlling the souring by controlling temperatures and the growth of bac- teria both in the cream and in starters used.
Why do we ripen cream?
1. To control the growth of lactic acid bacteria.
2. To produce a desired amount of lactic acid in the cream.
3. To lessen the viscosity of cream.
4. To increase the churnability of cream.
5. To prevent losses in churning.
6. To produce iiavor and aroma in the butter.
7. To increase the keeping quality of the butter.
What to read after Questions And Answers On Buttermaking?
You can find similar books in the "Read Also" column, or choose other free books by Charles Albert Publow to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
3. Thickness of layer of condensed steam on steam side of heating surface.
4. Difference in temperature on each side of heating surface.
5. Proper utilization of steam turned into the pasteurizer.
ON BUTTEEMAKING 21 What is the average cost of pasteurizing in butter- making?
This varies in many localities and under many conditions, but the average cost can be fairly esti- mated as being about 3^o of a cent on every pound of butter manufactured.
What is meant by cream ripening?
Ripening is a pro...cess by which cream is prepared for churning. It consists in controlling the souring by controlling temperatures and the growth of bac- teria both in the cream and in starters used.
Why do we ripen cream?
1. To control the growth of lactic acid bacteria.
2. To produce a desired amount of lactic acid in the cream.
3. To lessen the viscosity of cream.
4. To increase the churnability of cream.
5. To prevent losses in churning.
6. To produce iiavor and aroma in the butter.
7. To increase the keeping quality of the butter.
What to read after Questions And Answers On Buttermaking?
You can find similar books in the "Read Also" column, or choose other free books by Charles Albert Publow to read onlineMoreLess
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