Abstract:Description of the subject. Given the current low price of milk, a lot of producers have decided to process their milk into products with a higher added-value, including butter. However, all milks are not suitable to be transformed into butter. It would thus be useful to be able to predict milk processing properties. Objectives. The aim of this paper was to study the ability of milk to be processed into butter using infrared spectrophotometry. Method. A normalized protocol for the production of butter was deve… Show more
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