Effect Of Chemical Stabilizers On The Nutritional Quality Of Butter

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From the last couple of years, the use of Milk and milk products has been increased significantly in Afghanistan. This interest in popularity of dairy product has been triggered a rise in the need for marketing. Very little academic literature exists on how to best utilize and process dairy products for advertising ventures especially in the country like Afghanistan. This book, therefore, provides a new metric of success for processing and preservation of Dairy products especially Butter to more traditional cost analysis that are being used by many processing companies. This unique research consists of different sections (1-sensory evaluation i.e. color, taste, shape etc, 2-Analysis of the nutritional components of Butter 3-Increasing shelf life by retarding microbial activities). These venues have been explored by utilizing different trajectories.

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