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Fritz process

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Fritz process [′frits ‚präs·əs]
(food engineering)
Treatment of cream containing up to 40-50% fat by continuous feeding to a cooled horizontal cylindrical tank, where it is distributed in a film and beaten by blades at 3000 revolutions per minute; the formed mass falls into a trough, where buttermilk drains off, and butter is moved out for kneading and packing.


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