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Cherry-Burrell process |
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Cherry-Burrell process [¦cher·ē ¦bər·əl ‚präs·əs] (food engineering) A butter manufacturing process in which high fat cream is pasteurized, cooled, and collected in vats, where color and salt are added and the fat content reduced to 80; it is pumped continuously through a chiller-agitator and a texturator, from which it emerges as butter in a continuous ribbon. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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