The control of the production process to obtain butter lovage

Butter is a highly consumed worldwide because of sensory features in pleasant and potential in maintaining and improving health. It is one of the most important food due to its nutritional and energetic. Butter and lovage is based formulation of the classic butter. The addition of lovage has important health benefits to the consumer, having a role in treating certain dermatitis, disorders and relax the nervous system. The diploma project is divided into eight chapters, each chapter consists of sections. The first chapter presents data from the literature are valued product quality, but it is presented and how it was discovered classic butter. In the second chapter, are described technological operations by passing the milk, to obtain butter lovage, they are presented in detail the characteristic of the raw materials and the finished product, but also defects that may occur in the product if it is stored under suitable conditions. We established the number of machines. To follow and demonstrate the way that the finished product-butter and lovage it through, from the raw material until it reaches the final consumer and to detect irregularities that may occur to a study.