iASK inyong alamin solusyong kaya natin! Ano ang butter at churning? May 2019 CaraBalitaan iASK ,butter ,churning By Charlene Joanino Ang butter ay isang produktong ginagawa sa pamamagitan ng paghihiwalay ng fat sa gatas. Ang churning ay agitasyon o mabilis na paghalo ng gatas, krema o kombinasyon ng pareho na nagreresulta ng butterfat at buttermilk. Notice: Undefined variable: imgDesc in C:\laragon\www\post.php on line 114 Anu-ano ang mga hakbang sa churning? Mag-pasteurize gamit ang double boiler. Initin ang krema o kombinasyon ng krema at gatas sa temperaturang 72?C sa loob ng 15 segundo. Haluin ng tuluy-tuloy upang maiwasan ang paninikit at pagkasunog o scorching sa paligid at ilalim ng pinag-initan ng gatas. Palamigin ito kaagad sa 35-40?C at ilagay sa refrigerator nang magdamag. I-churn hanggang sa magdikit-dikit ang butil ng butter. Ang temperatura para sa krema bago ang churning ay dapat 5 - 10?C. Ihiwalay o salain ang mga nagbuu-buo na butter at pigain o tanggalin ang sobrang buttermilk. Hugasan ang butter gamit ang tubig na nasa 0 – 5?C hanggang sa maging malinaw ang tubig. Tanggalin o pigain ang sobrang tubig. Maaaring magdagdag ng asin na 1-2% ng bigat ng nahugasang butter. Siguraduhing ito ay nakakalat at naihalong mabuti para sa pantay na lasa ng butter (20 kg na asin sa isang kilong butter). I-pack ang produkto at ipalamig ito ng 0 - 4?C. Tatagal ang nakapaketeng butter na walang asin sa loob ng 1-2 buwan kapag nakapalamig at 6-9 buwan kapag ito ay itinabi sa freezer Paano masisiguro ang mainam na pagsasagawa ng churning? Siguraduhin na nasunod ang temperaturang kinakailangan sa bawa’t hakbang ng paggawa ng butter. Gumamit lamang ng kahihiwalay na krema sa pasteurization lalo’t ang pinatigas na krema ay humihiwalay o nagmamantika kapag nainitan at nagreresulta sa magaspang na butter . Ang krema na nasa mababang temperatura ay mahirap i-churn at nagreresulta ng magaspang na butter . Habang ang mataas na temperatura ng krema ay nagdudulot ng masyadong malambot at mamantikang butter. Siguraduhin na ang ipanghuhugas na tubig ay may mababang temperatura upang madaling mamuo ang butter sa panahong hinuhugasan ito. Sa ganitong paraan, mapapadali ang pagtanggal ng sobrang buttermilk at tubig sa butter .
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