COMPARATIVE ANALYSIS OF BUTTER PRODUCED BY MECHANICAL BUTTER CHURNER AND EGG BEATER”

Suresh kumar. J; S.Niveadhitha; Anitha Krishnan. V.C

Volume : IV, Issue : VII, July - 2015

COMPARATIVE ANALYSIS OF BUTTER PRODUCED BY MECHANICAL BUTTER CHURNER AND EGG BEATER”

Suresh Kumar. J, S. Niveadhitha, Anitha Krishnan. V. C

Abstract :

Butter, the product of good nutrient value and economical benefits are found to be good for that, manufactured in mechanical churner on comp� the butter prepared from hand beater. The proximate composition of butter including fat, moisture, acidity and over run of the final product prepared from cream are analyzed. The study shows that the butter prepared by mechanical churner methodology has high nutrient value compared from hand beater. The fat percent, the essential component is found to be higher for the butter prepared by mechanical churning ie., 78% (sample A) and 56% for beated butter (sample B) are obtained. Similarly the moisture level are found to be greater in beated butter (sample B) compared to churned butter of 16% and 30% respectively which acts as a source of bacterial growth.