Improving the efficiency of butter making
Observations made of traditional butter making by smallholders have clearly indicated that churning efficiency was considerably improved by using the agitator. This internal agitator has passed through several phases of Development over the years. Details on the design and construction of the agitat...
| Autores principales: | , |
|---|---|
| Formato: | Conference Paper |
| Lenguaje: | Inglés |
| Publicado: |
MOA
2000
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/50710 |
| _version_ | 1855521116013985792 |
|---|---|
| author | Ummuna, V.I. Tessema, A. |
| author_browse | Tessema, A. Ummuna, V.I. |
| author_facet | Ummuna, V.I. Tessema, A. |
| author_sort | Ummuna, V.I. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Observations made of traditional butter making by smallholders have clearly indicated that churning efficiency was considerably improved by using the agitator. This internal agitator has passed through several phases of Development over the years. Details on the design and construction of the agitator are given further on in the article. Consequently, efficient butter making can be measured by the length of time it takes to churn the milk and, more importantly, by the amount of fat remaining in the butter milk or the amount of fat extracted from the milk. The results of the trials clearly indicated that at a churning temperature of 18 degree C, the average fat content of the butter milk was about 1.4 percent using the traditional method compared with 0.3 percent using the agitator. The average percentage of fat recovered was about 60 percent, compared with 76 percent when using the agitator. The length of time required for churning was 65 minutes for the agitator method. |
| format | Conference Paper |
| id | CGSpace50710 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2000 |
| publishDateRange | 2000 |
| publishDateSort | 2000 |
| publisher | MOA |
| publisherStr | MOA |
| record_format | dspace |
| spelling | CGSpace507102023-02-15T09:33:19Z Improving the efficiency of butter making Ummuna, V.I. Tessema, A. small farms butter food technology milk products Observations made of traditional butter making by smallholders have clearly indicated that churning efficiency was considerably improved by using the agitator. This internal agitator has passed through several phases of Development over the years. Details on the design and construction of the agitator are given further on in the article. Consequently, efficient butter making can be measured by the length of time it takes to churn the milk and, more importantly, by the amount of fat remaining in the butter milk or the amount of fat extracted from the milk. The results of the trials clearly indicated that at a churning temperature of 18 degree C, the average fat content of the butter milk was about 1.4 percent using the traditional method compared with 0.3 percent using the agitator. The average percentage of fat recovered was about 60 percent, compared with 76 percent when using the agitator. The length of time required for churning was 65 minutes for the agitator method. 2000 2014-10-31T06:21:33Z 2014-10-31T06:21:33Z Conference Paper https://hdl.handle.net/10568/50710 en Limited Access MOA |
| spellingShingle | small farms butter food technology milk products Ummuna, V.I. Tessema, A. Improving the efficiency of butter making |
| title | Improving the efficiency of butter making |
| title_full | Improving the efficiency of butter making |
| title_fullStr | Improving the efficiency of butter making |
| title_full_unstemmed | Improving the efficiency of butter making |
| title_short | Improving the efficiency of butter making |
| title_sort | improving the efficiency of butter making |
| topic | small farms butter food technology milk products |
| url | https://hdl.handle.net/10568/50710 |
| work_keys_str_mv | AT ummunavi improvingtheefficiencyofbuttermaking AT tessemaa improvingtheefficiencyofbuttermaking |