Handbook of Food Science and Technology 3

Figure 1.28.
 Manufacture of butter based on the NIZO method
There are several advantages to the NIZO method: the by-product 
generated (sweet buttermilk) is easier to use in further processing; the pH of 
butter can be adjusted upon injection of the lactic acid concentrate; and the 
control of starter culture conditions (controlled temperature and culture 
medium) ensures a high level of regularity in the production of aromas. 
Finally, the crystallization temperature of fat in cream is determined solely for 
the purpose of controlling the rheological properties of butter [MIL 98].

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2 
From Muscle to Meat and Meat Products 
This chapter deals with the various technologies and products in the meat 
and fish industry. Meat production includes six main categories, three of 
which (pork, beef and chicken) represent over 90%. Fish products vary 
considerably, since they comprise almost 230 different species, including 
150 species of fish, but also mollusks, crustaceans, cephalopods and algae; 
in addition, these products have highly variable compositions and 
characteristics.
It is also important to take into account production methods, which 
significantly impact the preservation and quality of products. In the meat 
industry, animals are mostly farmed; the composition and quality of raw 
materials is controlled by genetic selection, diet and slaughtering conditions. 
In the case of fish, the majority of production comes from fishing (71%), 
although aquaculture is growing rapidly: global production of farmed fish 
products rose from 3.9% in 1970 to about 42% in 2012. It is difficult to 
control the physiological stage, diet, history and capture of fish; these 
different factors affect muscle modification after the death of the animal as 
well as product quality.