黄油的生产及品质营养评价

Production and evaluation of quality and nutrition value of butter

阐述了从牛乳的奶油中提取低胆固醇黄油的实验工艺,并对部分工艺要点作了相应的分析,同时对黄油制品的品质和营养进行了评价,以期为牛乳黄油的生产与使用者提供一定的参考。

The lab technology of exracting low cholesterol from the milk cream was described.The key points of the technology were also analyzed.Moreover,the quality and aliment of butter were evaluated.