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3. Implementation
The example chosen to detail the steps involved is that of butter with pasteurized cream (figure 3 b).
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Step 1 – Fat standardization of cream
To transform cream into butter, it must contain a sufficient level of fat, otherwise the phase inversion process is impossible. Indeed, during this operation, the aim is to agglomerate fat globules with an average diameter of 3 to 4 μm, and if the cream is not sufficiently concentrated, butter cannot be obtained. Churns, which develop little mechanical action through shocks during rotation, due to a 50% volume filling of the churn with cream, require cream fat contents of 35 to 45%. On the other...
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Implementation
Characteristics and properties of the final product
Bibliography
Bibliography
Regulations
Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products
Decree no. 88-1204 of December 30, 1988, regulating the manufacture and sale of butter and certain dairy specialties (version in force on May 2, 2021).
Decree no. 84-1147 of December 7, 1984 implementing...
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