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Quality Issues During Production and Distribution of Buttermilk

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Document pages: 6 pages

Abstract: Buttermilk is a wholesome, rejuvenating drink that brings down body heat, especially in the hovering sun. Buttermilk being lower in calories could also be taken by people on diet. A well-planned quality control program must be implemented in the dairy plant to increase the shelf life of the buttermilk. It must target on buttermilk viscosity, flavor, texture, fermentation process, and composition. Daily chemical, physical, microbiological and organoleptic tests constitute the heart of quality assurance. To deliver the product with the most appealing attributes of flavor and texture, product standards of fats, solids, viscosity, pH, and organoleptic characteristics should be strictly adhered to. It is crucial to put in force a stringent sanitation program along with good manufacturing practices. Puffing, bitter taste, flat taste, sour taste, curdy buttermilk and loss of spiciness are the usual defects in buttermilk, if the hygienic conditions and cold chain protocols from the plant are not put into practice until its consumption. In order to cut down electricity bill, retailers quite often keep their refrigeration system off, which also impacts the quality of buttermilk. On time supply of buttermilk giving adequate time for its sale prior to its “Use by” date is required.

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