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Butter Manufacturing
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Step 5: Working
Kneading and manipulating the butter to improve consistency and remove any remaining buttermilk.
Step 6: Packaging
The final step where butter is shaped, wrapped, and prepared for distribution and sale.
Step 1: Pasteurization
The process of heating the cream to a specific temperature to kill bacteria and enzymes that can spoil the butter.
Step 2: Culturing
Fermenting the pasteurized cream with lactic acid bacteria to develop flavor and reduce pH.
Step 3: Churning
The agitation of cultured cream which leads to the formation of butter grains and buttermilk.
Step 4: Draining
The separation and removal of buttermilk from the solid butter grains after churning.
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