PPT-Butter The science of butter starts with the primary ingredient — milk. Milk is 88

Milk is homogenized to prevent the fat from rising to the top of the milk This is achieved by quotforcing fat globules into smaller and smaller particles so they cant find each other again Cream to butter. With wholesale butter prices have been at record levels why arent farm level milk prices even higher The answer lies with how the BFP is calculated The BFP is calculated in two steps Step 1 Minnesota and Wisconsin manufacturing milk plants are surve YB 604 FOOD BIOTECHNOLOGY. TITLE : CULTURED BUTTERMILK . . SITI HASNOR BINTI NORSALIM 02QTM12F2008. LIYANA DAHIYAH BINTI ABAS 02QRM12F2007. SITI HAJAR BINTI MOHD NOR 02DTM11F1012. AZURA BINTI MAHUSIN 02DTM11F1070. http://www.youtube.com/watch?v=lZygrg_PF2A. The Origin of Chocolate. http://www.youtube.com/watch?v=dF5fkHfNjVs. Cacao Tree. Chocolate comes from the cacao tree, which is formally known as . Theobroma. . Dairy Products. Essential as beverages as well as key ingredients in many dishes. Cheese is an important food served by itself or as a component. Storing Dairy Products. Should be stored in a refrigerator at 41°F(5°C) or lower in a tightly sealed container. http://pitstopsforkids.com/wp-content/uploads/2014/06/great-hopes-plantation-chores.jpg. http://pitstopsforkids.com/wp-content/uploads/2014/06/pyrate-life-cast.jpg. http://pitstopsforkids.com/wp-content/uploads/2014/06/marching-band.jpg. Milk is heated to . 72. 0. C . for. 15 seconds. . It is then rapidly cooled to below 10. 0. C. This is continuous process is known as HTST . Special plate heat exchangers has milk on one side and steam on the other. A special holding tube is used through which the milk passes to the cooling section and then to bottling. (Step 3) Livers after soaking in milk before rinsing in tap water. (Step 5) Cooked garlic, shallots and the leaves from two sprigs of thyme. (Step 6) Melt, but do not oxidise (burn) the butter. 2 2 PUBLISHED BY THE AUTHORBy Rufus Estes, Chicagohat the average parent is blind to the faults of its offspring is a fact so obvious thatin attempting to prove or controvert it time and logic are both wa -Some women are so ill-manneredas to go right into a store and try to Piinterrupt a conversation between the P1clerks-Cleveland Plain Dealer e--Shopper-Isnt 25 rather dear forthis Salesman-The price i Grades of cream. The . federal standards for cream of different fat contents in USA are:. 1-Light coffee or table cream has 18-30 % fat contents.. 2-Light whipping cream has a 30-36% fat content.. 3- Heavy whipping cream has minimum of 36% fat content. . delicous. . desserts. Julia Przepłata . kl.VII. Magdalena Kurdziel . kl.VII. Hello . all. . you. food . lovers. ! . I’m. . going. to . share. a . recipe. for . muffins. . witch. . apples. A fatty product similar to butter in taste and texture, except that milk fat has been replaced with fats from sources Others, the most important of which are vegetable fats and oils, and some animal fats sometimes (it can sometimes contain a percentage of Milk fat, provided that it does not exceed 10%). Margarine is distinguished, in addition, that The degree can be controlled. Butter is mixture of milk fat, butter milk and water, usually with salt and added coloring matter .Its composition varies according to the method of manufacture and whether it was made from sweat or sour cream . By churning the fat globules coalesces to each other forming a large clusters of fat grains and separate themselves from the surrounding fluid forming semisolid product known as butter , the remaining fluid is called butter milk.. e-learning . RECAP: . In Topic 3 . H. ow to create a nutritional care plan . we covered. :. Leicestershire . Nutrition & Dietetic Service. I-CAN - . Treatment and Prevention . of . Malnutrition.