![](/assets/images/picto-drapeau-france-3a76576a5d60a512053b4612ab58dae5.png)
3. Implementation
The example chosen to detail the steps involved is that of butter with pasteurized cream (figure 3 b).
-
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...
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
![](/assets/images/logo-eti-286623ed91fa802ce039246e516e5852.png)
The Ultimate Scientific and Technical Reference
This article is included in
Agrifood industry/sector ?
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Implementation
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...
Directory
Manufacturers, equipment suppliers and production lines (non-exhaustive list)
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
![](/assets/images/logo-eti-286623ed91fa802ce039246e516e5852.png)
The Ultimate Scientific and Technical Reference