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A study of factors influencing moisture control in butter from evaporated cream

, : A study of factors influencing moisture control in butter from evaporated cream. Australian Journal of Dairy Technology 33(2): 53-54

Pasteurizing and concentrating cream in an evaporator was shown to produce cream that consistently gave low moisture contents in continuously-churned butter. The experiment compared evaporated cream with vacreated cream and showed that, even if the content of SNF of evaporated cream was reduced to normal, the evaporated cream still produced butter with a low moisture content.


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