Abstract
Butter is the most highly concentrated forms of fluid milk. Butter is the product made exclusively by churning the cream which has been separated from warm milk Excess water is removed, and the mass rendered homogenous by addition of salt or without salt contains ≥80% milk fat by weight. Accordingly, reduction of fat or addition of oils or emulsifiers to enhance the textural features of butter raises issues related to standard of identity. Fractionation of milk fat seems to be the eminent substitute to produce modified milk fat that can be converted into butter of improved functional and nutritional value.
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Jain, A., Jain, R., Jain, S. (2020). Analysis of Butter. In: Basic Techniques in Biochemistry, Microbiology and Molecular Biology. Springer Protocols Handbooks. Humana, New York, NY. https://doi.org/10.1007/978-1-4939-9861-6_55
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DOI: https://doi.org/10.1007/978-1-4939-9861-6_55
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Publisher Name: Humana, New York, NY
Print ISBN: 978-1-4939-9860-9
Online ISBN: 978-1-4939-9861-6
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