KEY WORDS Part 1

Key WOrds

1. Butter- It is a fat rich dairy product, made from milk, dahi or cream by agitating or shaking it until the fats separate as semisolid mass from the liquid portion of milk.
2. Emulsion-It is a mixture of two or more liquids in which, one is dispersed in the other as microscopic droplets.
3. Ripening- It is a process of fermentation of cream or milk by selected type of microorganisms
4. Table butter-It is the product made from pasteurized cream obtained from pasteurized milk of cow or buffalo or a combination thereof with or without ripening with the use of standard lactic culture, addition of common salt, annatto or carotene as colouring matter and diacetyl as flavouring agents.
5. Desi butter-It is the product obtained from cow or buffalo milk or a combination thereof or from curd obtained from cow or buffalo milk or a combination thereof without the addition of any preservatives including common salt, any added colouring matter or any added flavouring agents.
6. Churning-It is the process of agitation of cream at a suitable temperature until the fat globules adhere with each other forming larger and larger mass and leading to almost complete separation of fat and serum.
7. Churn-It is a device for making butter, which includes rocker churns, dash churns, wooden-barrel churns, tin churns, stone-ware churn and glass churn jars, etc.
8. Continuous butter-It is a type of butter churn used for continuous manufacture of butter on a large scale.
9. Yield- It refers to the quantity of butter obtained from a known of quantity of fat taken for churning.
10. Buttermilk-It is the by-product obtained during butter production. It is classified as sweet cream buttermilk, sour cream buttermilk and desi buttermilk.