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Analysis of Butter

  • Aakanchha Jain
  • Richa Jain
  • Sourabh Jain
Protocol
  • 95 Downloads
Part of the Springer Protocols Handbooks book series (SPH)

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.

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2020

Authors and Affiliations

  • Aakanchha Jain
    • 1
  • Richa Jain
    • 2
  • Sourabh Jain
    • 3
  1. 1.Bhagyoday Tirth Pharmacy CollegeSagarIndia
  2. 2.Centre for Scientific Research and DevelopmentPeople’s UniversityBhopalIndia
  3. 3.Sagar Institute of Pharmaceutical SciencesSagarIndia

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