Optimizing Butter Making. Laura Kelley and Mohammad Biswas CHEN 3820 Chemical Engineering Lab 1 April 24, 2007. Buttery Facts. Butter is made by the agitation of the cream layer from unhomogenized milk.
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Laura Kelley and Mohammad Biswas
CHEN 3820 Chemical Engineering Lab 1
April 24, 2007
Milk Content Analysis, per 100 grams
Reference: Milk Content,http://en.wikipedia.org/wiki/Milk, April 22, 2007
Increasing the amount of co-solvent does not always decrease the time to make butter
Ideal conditions to make butter is at room temperatureConclusions
Cooking for Engineers, http://www.cookingforengineers.com, April 2, 2007
Milk, http://en.wikipedia.org/wiki/Milk, April 22, 2007Questions?