Fritz process

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.