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EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER: Butter quality Improvement by Manipulating Different Production Factors - Kiran Khan, Dr. Farzana Siddique, Prof. Dr. Tariq Masud
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Kiran Khan, Dr. Farzana Siddique, Prof. Dr. Tariq Masud:
EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER: Butter quality Improvement by Manipulating Different Production Factors - Taschenbuch

ISBN: 3639355318

Taschenbuch, [EAN: 9783639355314], VDM Verlag Dr. Müller, VDM Verlag Dr. Müller, Book, [PU: VDM Verlag Dr. Müller], VDM Verlag Dr. Müller, 65108011, Outdoor, Umwelt & Natur, 65122011, Bodenschätze, 65110011, Erhaltung, 65109011, Fauna, 65134011, Freizeit im Freien, 58615011, Jagen & Fischen, 65138011, Nachschlagewerke, 56341011, Naturführer, 56340011, Naturschriften, 56324011, Pflanzen, 65137011, Reisen, 56369011, Umwelt, 56320011, Vogelbeobachtung, 58557011, Wandern & Zelten, 65120011, Ökologie, 65123011, Ökosysteme, 65139011, Überlebenstraining, 54071011, Genres, 52044011, Fremdsprachige Bücher, 56517011, Agrarwissenschaften, 56506011, Bakteriologie, 1320270031, Bewässerung, 56519011, Bodenkunde, 1327140031, Forstwirtschaft, 56518011, Gartenbau, 56532011, Insektizide & Pestizide, 56521011, Landwirtschaftswissenschaft, 56522011, Lebensmittelwissenschaft, 1320271031, Nachhaltige Landwirtschaft, 56524011, Nutzpflanzenkunde, 56523011, Tierhaltung, 1320272031, Tropische Landwirtschaft, 1327141031, Ökologischer Landbau, 56047011, Wissenschaft, 54071011, Genres, 52044011, Fremdsprachige Bücher

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EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER - Khan, Kiran Siddique, Farzana Masud, Tariq
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Khan, Kiran Siddique, Farzana Masud, Tariq:
EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER - Taschenbuch

2011, ISBN: 9783639355314

[ED: Softcover], [PU: Vdm Verlag Dr. Müller], Butter is an important dairy product of Pakistan. It is widely used by the bakery, chocolate and confectionary industries and the people used it as spread on bread and in cooking. Presently in Pakistan its production rate is very high but it is not exported due to its poor quality. So, there is a requirement to enhance the quality of butter. Different treatments had been employed to enhance the quality of butter manufactured by the sweet creams. Present work was undertaken to study the effect of 3 treatments of cream fat percentages and 3 different churning temperatures on butter quality. In this study different combinations of different cream fat percentages and different cream feed temperatures had been studied. This work was helpful to develop better quality butter at cottage scale. 2011. 104 S. Versandfertig in 3-5 Tagen, [SC: 0.00], Neuware, gewerbliches Angebot

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EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER - Kiran Khan
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ISBN: 9783639355314

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Butter is an important dairy product of Pakistan. It is widely used by the bakery, chocolate and confectionary industries and the people used it as spread on bread and in cooking. Presently in Pakistan its production rate is very high but it is not exported due to its poor quality. So, there is a requirement to enhance the quality of butter. Different treatments had been employed to enhance the quality of butter manufactured by the sweet creams. Present work was undertaken to study the effect of 3 treatments of cream fat percentages and 3 different churning temperatures on butter quality. In this study different combinations of different cream fat percentages and different cream feed temperatures had been studied. This work was helpful to develop better quality butter at cottage scale. Bücher / Naturwissenschaften, Medizin, Informatik & Technik / Biologie / Land- & Forstwirtschaft, [PU: VDM Verlag Dr. Müller, Saarbrücken]

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Khan, Kiran;Farzana Siddique, Dr.;Dr. Tariq Masud, Prof.: EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER
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Khan, Kiran;Farzana Siddique, Dr.;Dr. Tariq Masud, Prof.: EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER - neues Buch

ISBN: 9783639355314

ID: 698818895

Butter quality Improvement by Manipulating Different Production Factors Butter quality Improvement by Manipulating Different Production Factors Bücher > Wissenschaft > Umweltwissenschaft, [PU: VDM Verlag Dr. Müller, Saarbrücken]

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EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER - Khan, Kiran; Farzana Siddique, Dr.; Dr. Tariq Masud, Prof.
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Khan, Kiran; Farzana Siddique, Dr.; Dr. Tariq Masud, Prof.:
EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER - Taschenbuch

2011, ISBN: 3639355318

ID: 13788270355

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Details zum Buch
EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER: Butter quality Improvement by Manipulating Different Production Factors
Autor:

Khan, Kiran / Farzana Siddique, Dr. / Dr. Tariq Masud, Prof.

Titel:

EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER: Butter quality Improvement by Manipulating Different Production Factors

ISBN-Nummer:

Butter is an important dairy product of Pakistan. It is widely used by the bakery, chocolate and confectionary industries and the people used it as spread on bread and in cooking. Presently in Pakistan its production rate is very high but it is not exported due to its poor quality. So, there is a requirement to enhance the quality of butter. Different treatments had been employed to enhance the quality of butter manufactured by the sweet creams. Present work was undertaken to study the effect of 3 treatments of cream fat percentages and 3 different churning temperatures on butter quality. In this study different combinations of different cream fat percentages and different cream feed temperatures had been studied. This work was helpful to develop better quality butter at cottage scale.

Detailangaben zum Buch - EFFECT OF CREAM FAT LEVELS AND TEMPERATURE ON QUALITY OF BUTTER: Butter quality Improvement by Manipulating Different Production Factors


EAN (ISBN-13): 9783639355314
ISBN (ISBN-10): 3639355318
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2011
Herausgeber: VDM Verlag Dr. Müller

Buch in der Datenbank seit 30.01.2008 06:12:56
Buch zuletzt gefunden am 29.05.2017 07:26:44
ISBN/EAN: 9783639355314

ISBN - alternative Schreibweisen:
3-639-35531-8, 978-3-639-35531-4


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