Butter

Butter, a fat rich dairy product obtained by churning cream and working the granules thus obtained into a compact mass. In butter, fat is in the continuous phase with serum dispersed in it thus, Butter is a water-in-oil emulsion.

CLASSIFICATION OF BUTTER-

1. Pasteurized Cream Butter

2. Ripened Cream Butter

3. Unripened Cream Butter

4. Salted Butter And Unsalted Butter

5. Sweet Cream Butter And Sour Cream Butter etc.

STANDARD COMPOSITION OF BUTTER-

• Butter Fat - 80.2%

• Moisture - 16.3%

• Salt - 2.5%

• Curd - 1%

Butter is very high in FAT and FAT-SOLUBLE VITAMINS (A,D,E and K)

MANUFACTURING OF BUTTER - 

Steps involved in the conventional process of butter making which comprises preparation of cream and churning and working. There are essentially four types of butter-making processes:

i. Traditional batch - churning from 25-35% milk fat cream;

ii. Continuous floatation - churning from 30-50% milk-fat cream;

iii. Concentration process - whereby plastic cream of 82% milk-fat is separated from 35% milk fat cream at 55°C and this oil-in-water emulsion is inverted to water-in-oil emulsion butter with no further draining of buttermilk

iv. Anhydrous milk fat process - whereby water, SNF and salt are emulsified into butter oil.

Pasteurization of cream for making ripened cream butter is commonly carried out at higher temperature than for sweet cream butter e.g. 90-95 degree Celsius for 15min. or 105-110 degree Celsius with no holding. 

Severe heat treatment denatures whey proteins, particularly lactoglobulins, exposing-SH groups which act as antioxidants and can enhance starter growth.

7. COOLING AND AGEING OF CREAM - Cooling and ageing are processes which prepare the cream for subsequent operation of churning. When cream leaves the pasteurizer, the fat in the globule is in liquid form. When cream is cooled, fat crystallization starts, cream will not churn unless the butter fat is at least partially crystallized.  Rate of cooling has an important influence on the body and texture of butter. The temperature to which cream is cooled is chosen is such a way that the butter produced is of optimum consistency and cream churns to butter in a responsible time of about 35-45 minutes. cooling temperature in summer should be 7-9 degree Celsius and that if in winter 10-13 degree Celsius.

8. RIPENING OF CREAM - Ripening refers to the process of fermentation of cream with the help of suitable starter culture. 

This step can be eliminated if sweet-cream butter is desired. 

The main object of cream ripening is to produce butter with higher diacetyl content. 

Ripening improves the keeping quality of salted butter but it reduces the keeping quality of a salted butter. 

Starter culture consisting of a mixture of both acid producing (Streptococcus lactis, S.cremories) and flavour producing (S.diacetylactis, Leuconostoc citrovorum and/or Leuc. dextranicum) organisms is added. Amount of starter added ranges between 0.5-2.0% of the weight of the cream. After being thoroughly mixed, the cream is incubated at about 21degree Celsius till desired an acidity is reached. Cream is subsequently cooled to 5-10 degree Celsius to arrest further acid development.

9. CHURNING OF CREAM - Churning of cream consists of agitation at a suitable temperature until the fat globules adhere, forming larger masses and complete separation of fat and serum occurs.

Initial working - During this operation, any excess moisture or buttermilk is removed. 

The cream should be strained to remove lumps and filled in the Churn.

Salting of butter- Butter may be salted by adding salt to butter churn after initial working of butter. Salt to be added must be high quality with low level of lead, iron and copper. The grain should be fine. It should be 99.5 to 99.8% sodium chloride and microbial count should be less than 10/g. 

Salt sets up osmotic gradient which draws water from the butter grains. Salt may be added either in dry form or as saturated brine solution.

Addition of Butter Colour - Done to maintain the uniformity of yellow colour in butter. Range of butter colour addition varies from 0-250ml.

Operating the Churn - Initially rotating the churn for 5-10 min and the liberated gas is removed once (or) twice by opening the churn vent. During churning temp. rise 1-3 degree Celsius. Churning is accompanied by Foaming.

The 'Breaking Stage' - The cream breaks away, i.e. the fat in the skim milk emulsion breaks and very small butter granules make their appearance. 'Break water' is added to reduce the temp. of the churn contents.

Then the churning continues until the butter grains are of the desired size.

10. WASHING -  Washing of butter means removal of remnants of curd adhered to surface of butter grains. After draining the butter milk, drain plug is closed and churn is filled with water (1-2°C below churning temperature) to same level as when filled with cream. The churn is then run at slow speed for 12-15 revolution and wash water drained.

Wash water should be free from taints or smell and dissolved Fe and Cu ions. It should be bacteriologically sterile. Satisfactory chilled water may be sterilized by addition of chlorine sanitizer to give 2 ppm available chlorine content.

11. SALTING AND WORKING - Butter manufactured for direct consumption is added with salt to improve keeping quality and flavour. It also increases overrun in butter.

WORKING - Salt is to be completely dissolved, uniformly distributed and properly incorporated. Buttermilk is to be expelled and moisture content is to be controlled. 

Butter grains are brought together into compact mass for convenient handling and packaging.

12. PACKAGING AND STORAGE - The primary purpose of packaging is to offer butter to the trade and to the consumer in packages of such size, material, form and appearance, as will best meet the requirements and satisfy the preferences of the buyer. packaging also prevents butter from contamination, weight loss and flavor deterioration. Butter may be packed for wholesale or for consumer packages. Type of packaging, form and material differ for wholesale and retail packaging.

STORAGE OF BUTTER - For the sake of consistency and appearance, butter should be placed in cold store as soon as possible after wrapping and should be chilled to 4°C for 24 to 48 h. Unless this is done, fat crystallization is very gradual and the butter retains its freshly churned consistency and appearance for several days. 

For short period butter can be stored at about 4°C but if longer storage is involved it must be deep frozen at -23°C and only best quality butter should be selected for deep freezing. 

TRANSPORTATION OF BUTTER - Quality of butter is largely dependent on temperature. It affects mainly firmness and standing up properties of butter. For transportation of butter from factory to distributors and from distributors to retailers, cold chain is essential to maintain.

Butter may be transported either frozen or chilled. For frozen transportation of butter, temperature range is -16 to -18°C while for chilled transport; temperature range is 1-4°C.

REFERENCE -

http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5761

https://egyankosh.ac.in/bitstream/123456789/9499/1/Unit-4.pdf

NAME - ADITI SINGH (M.Sc. 2nd Sem)

Roll No. - 02