The use of microorganisms in dairy products (butter)
Butter is widely used in cooking and baking, particularly by those who enjoy cakes and sweets. Butter is categorized as a dairy product which is made from fat and protein. Biotechnology knowledge is applied in the process of making butter because it involves microorganisms such as bacter...
| Main Authors: | , , |
|---|---|
| Other Authors: | |
| Format: | Book Section |
| Language: | English |
| Published: |
Penerbit UTHM
2022
|
| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/7543/ http://eprints.uthm.edu.my/7543/1/5.pdf |
| _version_ | 1848889133688160256 |
|---|---|
| author | Wan Ismail, Wan Mohd Akmal Hakimi Rudi, Muhamad Azri Mohamed, Elizah |
| author2 | Mohd Fauzi, Noor Akhmazillah |
| author_facet | Mohd Fauzi, Noor Akhmazillah Wan Ismail, Wan Mohd Akmal Hakimi Rudi, Muhamad Azri Mohamed, Elizah |
| author_sort | Wan Ismail, Wan Mohd Akmal Hakimi |
| building | UTHM Institutional Repository |
| collection | Online Access |
| description | Butter is widely used in cooking and
baking, particularly by those who enjoy cakes and
sweets. Butter is categorized as a dairy product
which is made from fat and protein. Biotechnology
knowledge is applied in the process of making
butter because it involves microorganisms such as
bacteria, yeast, fungi, marine diatoms and
protozoa. The steps in the process of making butter
include separating raw milk, skim, pasteurization,
storage, evaporation, and drying. The
neutralization of butter cream is vital in lowering
the acidity of cream, which prevents unpleasant
odors. |
| first_indexed | 2025-11-15T20:21:20Z |
| format | Book Section |
| id | uthm-7543 |
| institution | Universiti Tun Hussein Onn Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T20:21:20Z |
| publishDate | 2022 |
| publisher | Penerbit UTHM |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uthm-75432022-08-21T01:43:33Z http://eprints.uthm.edu.my/7543/ The use of microorganisms in dairy products (butter) Wan Ismail, Wan Mohd Akmal Hakimi Rudi, Muhamad Azri Mohamed, Elizah T Technology (General) Butter is widely used in cooking and baking, particularly by those who enjoy cakes and sweets. Butter is categorized as a dairy product which is made from fat and protein. Biotechnology knowledge is applied in the process of making butter because it involves microorganisms such as bacteria, yeast, fungi, marine diatoms and protozoa. The steps in the process of making butter include separating raw milk, skim, pasteurization, storage, evaporation, and drying. The neutralization of butter cream is vital in lowering the acidity of cream, which prevents unpleasant odors. Penerbit UTHM Mohd Fauzi, Noor Akhmazillah Abd Aziz, Mohd Haiqal Mohamed, Elizah Amri, Muhammad Akmal Khiflie, Nur Noha Syarafana 2022 Book Section PeerReviewed text en http://eprints.uthm.edu.my/7543/1/5.pdf Wan Ismail, Wan Mohd Akmal Hakimi and Rudi, Muhamad Azri and Mohamed, Elizah (2022) The use of microorganisms in dairy products (butter). In: Chemical Process & Sustainability in Industrial Biotechnology. Penerbit UTHM, UTHM, pp. 51-66. |
| spellingShingle | T Technology (General) Wan Ismail, Wan Mohd Akmal Hakimi Rudi, Muhamad Azri Mohamed, Elizah The use of microorganisms in dairy products (butter) |
| title | The use of microorganisms in dairy products (butter) |
| title_full | The use of microorganisms in dairy products (butter) |
| title_fullStr | The use of microorganisms in dairy products (butter) |
| title_full_unstemmed | The use of microorganisms in dairy products (butter) |
| title_short | The use of microorganisms in dairy products (butter) |
| title_sort | use of microorganisms in dairy products (butter) |
| topic | T Technology (General) |
| url | http://eprints.uthm.edu.my/7543/ http://eprints.uthm.edu.my/7543/1/5.pdf |