Wan Ismail, Wan Mohd Akmal Hakimi and Rudi, Muhamad Azri and Mohamed, Elizah (2022) The use of microorganisms in dairy products (butter). In: Chemical Process & Sustainability in Industrial Biotechnology. Penerbit UTHM, UTHM, pp. 51-66.
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Abstract
Butter is widely used in cooking and baking, particularly by those who enjoy cakes and sweets. Butter is categorized as a dairy product which is made from fat and protein. Biotechnology knowledge is applied in the process of making butter because it involves microorganisms such as bacteria, yeast, fungi, marine diatoms and protozoa. The steps in the process of making butter include separating raw milk, skim, pasteurization, storage, evaporation, and drying. The neutralization of butter cream is vital in lowering the acidity of cream, which prevents unpleasant odors.
| Item Type: | Book Section |
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| Uncontrolled Keywords: | Butter; dairy product; neutralization; biotechnology |
| Subjects: | T Technology > T Technology (General) |
| Divisions: | Faculty of Engineering Technology > Department of Chemical Engineering Technology |
| Depositing User: | Mr. Abdul Rahim Mat Radzuan |
| Date Deposited: | 21 Aug 2022 01:43 |
| Last Modified: | 21 Aug 2022 01:43 |
| URI: | http://eprints.uthm.edu.my/id/eprint/7543 |
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