BUTTER PRODUCTION

In the manufacture of butter, cream is first separated from the milk by centrifuge or cream separator operating at about 6000rpm, which remove up to 99.5% of the fat from the milk.

The cream is neutralized to a pH of 6.8-7.2and then pasteurized, either by the holder method (30 mins at 70-73oC) or the HTST method (25 sec at 80-85oC).

The pasteurized cream can be stored overnight and cooled to 10oCbeore it is churned to obtain a better textured butter ..........................

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problem of plant living in fresh water habitat

Buoyancy The density of fresh water is considerably less than that of the sea and such floatation is a greater problem for fresh water plankton. There is occasional flooding which submerges the plants. The water lilies, water lettuce, water hyacinth are able to stay afloat because of the air spaces in the lower part of the leaves as well as in the skins and roots.

SCIENCE is life

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