During the making of butter, what is the preferred incubation temperature when a
starter is placed in the pasteurized cream?
Complete the following statements related to butter.
Butter must contain not less than
percent of butterfat by weight.
is the starter normally used in making butter.
The pasteurized cream (with starter) must be ripened and incubated for
hours prior to churning.
Churning causes large
to form. Finally, large
butter are formed.
portion of the cream are completely separated.
is drawn off and the churn is washed with
is added to the churn, equal to the volume of buttermilk drawn off.
Complete additional statements related to the process of making butter.
The process of
evenly distributes salt and butter coloring that
may have been added. It also produces a more compact mass.
pick up the butter and drop it into the bottom of the
Bulk butter, properly chilled, is placed in the hopper of the
pound prints, or
Butter is wrapped in
paper, _______ paper, or a commercial
Butter is stored with
or with fresh dairy products.