Abstract
To improve the spreadability without the use of emulsifiers, mechanical reworking of the butter at specific temperatures is recommended. During the reworking, salt and moisture contents of the butter are standardized to level, and the even distribution of moisture in the butter is not disturbed during printing, owing to condition immediately after processing. Wet wrappers and spoilage are eliminated, and the expectant life of butter in the household refrigerator is lengthened. The absence of crum-bliness and the ease of spreadability are features of this butter particularly noticed by the consumer.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
