Login | Request Account (DAF staff only)

Filtration of cream for buttermaking

Share this record

Add to FacebookAdd to LinkedinAdd to XAdd to WechatAdd to Microsoft_teamsAdd to WhatsappAdd to Any

Export this record

Crittall, G.G. (1960) Filtration of cream for buttermaking. Queensland Journal of Agricultural Science, 17 (2). pp. 107-116.



An appreciable reduction of the amount of extraneous matter in butter, as reflected by routine tests for extraneous. matter on samples examined in the laboratory, has occurred in Queensland butter factories. This has resulted from the use of cream filtration equipment in factories during the past two years. The paper reports investigations which resulted in satisfactory methods for the filtration of cream in factories. It gives details of experiments with nylon filter cloths of varying pore size and the filtration of cream, prior to and after pasteurization, with commercially available and improvised types of cream filtration equipment. Nylon cloth of 75-100u pore size was practicable for factory conditions and better results were obtained by filtering cream before pasteurization.

Item Type:Article
Corporate Creators:Department of Agriculture and Fisheries, Queensland
Subjects:Animal culture > Cattle > Dairy processing. Dairy products
Technology > Technology (General)
Live Archive:25 Jun 2024 23:57
Last Modified:25 Jun 2024 23:57

Repository Staff Only: item control page


Downloads per month over past year

View more statistics