Home
  >  
Section 3
  >  
Chapter 2,503

Studies on technological possibilities in utilization of anhydrous milk fat for production of recombined butter-like products

Staniewski, B.; Kisza, J.; Hadal, A.; Juskiewicz, M.

Acta Academiae Agriculturae ac Technicae Olstenensis, Technologia Alimentorum 26: 3-13

1994

ISSN/ISBN: 0860-2859
Accession: 002502852
This study investigated the possibility of including a recombining process in butter manufacture. The quality of product thus made depended mainly on the quality of anhydrous milk fat and appropriate proportions of ingredients in the initial blends. In this type of production, ultrafiltered protein concentrates were found to be highly suitable.

PDF emailed within 1 workday: $29.90




Related References

Man, J.M. de 1978: Products with high fat content other than butter (particularly anhydrous milk fat); technological problems, utilization XX International Dairy Congress, Conferences (45ST): 7
Samal, P.; Bhanumurthi, J. 1986: Shelf life and utilisation of stored anhydrous (dry) butter fat for recombined milk products Indian journal of dairy science 39(2): 165-168
Anonymous 1986: Anhydrous milk fat, anhydrous butter oil or anhydrous butter fat, butter oil and butter fat, ghee. Compositional standards Spanish Standard (UNE 34-892): 6
Prasad, C.; Bhanumurthi, J.L. 1984: Studies on the production of anhydrous butter fat similar to butter oil by heat clarification of centrifugally separated melted butter Asian Journal of Dairy Research 3(1): 41-44
Reynolds, I.C. 1954: The role of recombined milk and butter oil in the export distribution of dairy products For. Agric. Circ. U.S. Dep. Agric, FD 9-54, 14
Sayed, A.F.; Ahmed, N.S.; Fayed, A.E. 1992: Production of aromatic recombined butter by using different milk solids not fat ingredients Egyptian Journal of Food Science 20(2): 233-244
Puhan, Z.; Renz, U. 1976: Rational water management in a butter factory manufacturing ripened-cream butter. I. Technological possibilities. II. Chemical and bacteriological studies Deutsche Molkerei-Zeitung 97(16; 17): 450; 452-455; 503-510
Puranik, D.B.; Atmaram, K. 1999: Utilization of recombined milk in the manufacture of some Indian milk products 3rd International Symposium on Recombined Milk and Milk Products, Penang, Malaysia, 23-26 May 1999: 61-65
Hadland, G.B., S.S.lberg, P. 1974: Technological relations of production and distribution of recombined modified milk Meieriposten 63 (4) 77-82
Hadland, G.B., S.S.lberg, P. 1974: Technological relations by production and distribution of recombined modified milk Meieriposten 63 (1) 3-7
Puranik, D.B.; Ramamurthy, M.K.; Atmaram, K. 1986: Utilization of recombined milk in the preparation of indigenous products Indian Dairyman 38(9): 434-435
Maubois, J.L. 1990: Effect of the use of Sometribove (recombined methionyl bovine somatotropin) on the technological properties of cow milk and on the organoleptic quality of products manufactured from it Lait Lyon 70(5-6): 369-382
Kirchmeier, O. 1987: Milk fractionation and the production of recombined milk products Deutsche Molkerei-Zeitung 108(48): 1571-1576
Norris, R. 1990: Milkfat for the production of recombined milk and milk products Recombination of milk and milk products Proceedings of a seminar organized by the International Dairy Federation and the University of Alexandria, 12-16 November 1988, Alexandria, Egypt: 146-150
Renz, U.P.han, Z. 1976: Improved water economy in the production of cultured cream butter. 1. technological possibilities Milchwissenschaft 31(1): 21-25
Singh, S.; Kanawjia, S.K. 1991: Manufacturing technique for paneer from recombined milk using cow skim milk powder and butter oil Indian Journal of Dairy Science 44(1): 76-79
Al Khamy A. 1981: Pickled soft cheese making from recombined milk with added dried butter milk Journal of Dairy Research 48(2): 327-332
Fayed, A.E.; Mahran, G.A.; Ahmed, N.S.; Saada, M.Y.; Abd, E.G.wad, M.A. 1993: Enhancement of milk fat quality by conversion into recombined butter in relation to some properties of skim milk powder used Assiut Journal of Agricultural Sciences 24(2): 13-25
Berti, P. 1970: Technological revisions in the production of cheese, butter and powdered milk Mondo del latte 24(4): 267-271
Srivastava, M.K.; Lohani, P.P. 1986: Utilization of by-products by dairies - whey and butter milk Indian Dairyman 38(8): 389-390