Chapter 11. Butter and Spreads: Manufacture and Quality Assurance

  1. Ramesh C. Chandan Ph.D. Chief Editor Consultant
  1. Anna M. Fearon Ph.D.1 and
  2. Matthew Golding Ph.D.2

Published Online: 27 MAR 2009

DOI: 10.1002/9780813804033.ch11

Dairy Processing & Quality Assurance

Dairy Processing & Quality Assurance

How to Cite

Fearon, A. M. and Golding, M. (2008) Butter and Spreads: Manufacture and Quality Assurance, in Dairy Processing & Quality Assurance (ed R. C. Chandan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813804033.ch11

Editor Information

  1. 1364, 126th Avenue NW, Minneapolis, MN 55448-4004, USA

Author Information

  1. 1

    Agri-Food and Biosciences Institute, Newforge Lane, Belfast BT9 5PX, Northern Ireland, UK

  2. 2

    Food Science Australia, 671 Sneydes Road, Werribee, Vic 3030, Australia

Publication History

  1. Published Online: 27 MAR 2009
  2. Published Print: 10 OCT 2008

ISBN Information

Print ISBN: 9780813827568

Online ISBN: 9780813804033

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Keywords:

  • butter and dairy spreads - yellow fat spreads;
  • Conjugated linoleic acid (CLA);
  • Association of Official Analytical Chemists (AOAC);
  • spreadable fats- fat content less than 90%;
  • high temperature short time (HTST);
  • butter - water-in-oil-type emulsion

Summary

This chapter contains sections titled:

  • Introduction

  • Principles of Buttermaking

  • Microstructural Aspects of Buttermaking

  • Buttermaking Technology

  • Quality Assurance

  • Conclusion

  • References