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REKHA S. SINGHAL HEAD OF FOOD ENGINEERING AND TECHNOLOGY DEPT. INSTITUTE OF CHEMICAL TECHNOLOGY, MATUNGA, MUMBAI - 400 019
DEFINITION
Butter may be defined as a fat concentrate which is obtained by churning cream, gathering the fat into a compact mass and then working it.
FSSAI Definition with specifications : table (creamery) butter is the product obtained from cow or buffalo milk or a combination thereof, or from cream or curd obtained from cow or buffalo milk or a combination thereof, with or without the addition of common salt and annatto or carotene as coloring matter. It should be free from other animal fats, wax and mineral oils, vegetable oils and fats. No preservative except common salt and no coloring matter except annatto or carotene may be added. It must contain not less than 80 per cent by weight of milk fat, not more than 1.5 per cent by weight of curd and not more than 3 per cent by weight of common salt. Diacetyl may be added as a flavoring agent but, if so used, the total diacetyl content must not exceed 4 ppm. Ca(OH)2, NaHCO3, Na2CO3, Na3(PO4)2 may be added, but must not exceed the weight of butter as a whole by more than 0.2 %.
CLASSIFICATION
A. Pasteurized cream butter Made usually from pasteurized sweet cream. Such butter usually has a milder flavor than that made from similar cream not pasteurized. Ripened cream butter Made from cream in which a pleasant delicate aroma has been developed before churning by ripening (i.e. inoculating the cream with a butter culture and holding it at a desired temperature). Properly made, ripened cream butter has a delicate flavor which is sometimes referred to as 'real butter flavor. Unripened cream butter Made from unripened cream. The flavor of such butter is usually mild. B.
C.
D. Salted butter Butter to which salt has been added. E. Unsalted butter Contains no added salt
CLASSIFICATION
E. Sweet cream butter ln this case, the acidity of the churned cream does not exceed 0.20 per cent.
F.
Soar cream butter Made from cream which has more than 0.20 per cent acidity.
G. Fresh butter Such butter has not undergone cold storage. H. Cold storage butter Here, it has been stored at a temperature of about -18 0C (0 0F)for some time. I. Creamery butter Made in a creamery or dairy factory. lt is more uniform in quality than 'dairy butter'.
COMPOSITION
Constituents Butter fat Moisture Salt Percentage 80.2 16.3 2.5
Curd
1.0
Cream Separation Standardization (35-40 & fat) Pasteurization (82-88 0C)/No hold Cooling (5-10 0C) Ageing (5-10 0C) Churning Receiving milk Washing Salting & working Fig.1 Butter Manufacturing Receiving cream Neutralization
Insufficiently solid cream will result in higher fat loss in the buttermilk and the butter obtained will have an unsatisfactory, weak body.
The optimum temperature for the cooling and ageing of cream should preferably be 5-10 0C (41-50 0F). 'Shock cooling of warm cream with ice is not conducive to proper fat crystallization, since there is a subsequent temperature rise due to latent heat. Consequently, inexhaustive churning and an unsatisfactory, weak bodied butter results.
Ripening of cream
This refers to the fermentation of cream with the help of desirable starter cultures. Objects: o To produce butter with a pleasing, pronounced characteristic flavor and aroma, uniformly from day to day o To obtain exhaustive churning, i.e. a low fat loss in buttermilk. Procedure: o Addition of starter culture containing lactic acid producers such as Str. Iactis and/or Str. Cremoris, together with aroma (diacetyl) producers such as Str. diacetilactis, Leuc. citrovorum and Leuc. dextranicum, in correct proportions, at 0.5-2.0 %. o After being thoroughly mixed, the cream is incubated at 21 0C (70 0F) for 15-16 hours.
Ripening of cream
Role of diacetyl: o typical flavor of butter from ripened cream is mainly the effect of diacetyl, which is not present in sweet cream. o 0.2-0.6 p.p.m. imparts mild flavor while 0.7-1.5 p.p.m. results in full rich butter flavor.
Ripening process is expensive & time consuming; also most of the flavoring substances enter into the buttermilk and wash-water, and are lost to the butter. Hence, synthetic flavors are sometimes added during the working process. However, 1. such butter has a somewhat harsh unnatural aroma. 2. it lacks the pleasing, mellow, uniformly blended aroma of ripened-cream butter. 3. the aroma lacks permanence.
Churning
Churning of cream consists of agitation at a suitable temperature until the fat globules adhere, forming larger and larger masses, and until a relatively complete separation of fat and serum occurs. The object of churning cream is to produce butter, as it is meant for breaking emulsion. Churning cream is relatively easy as compared to whole milk as it contains more fat. Agitation is carried at low temperatures (31-36 0C), for less fat loss in buttermilk.
Churning
Factors influencing churnability of cream and body of butter: 1. Chemical composition of fat 2. Size of fat globules 3. Viscosity of cream 4. Temperature of cream at churning 5. Fat percentage of cream 6. Acidity of cream 7. Load of churn 8. Nature of agitation 9. Speed of churn 10.Pre-churning holding period
Churning
Operation Preparing the churn: A new churn (especially a wooden one) requires careful pre-treatment before use. An old churn (wooden and metal) requires proper sanitization and cooling, to render it clean.
Filing cream into the churn: The cream should be strained so as to remove lumps and chance objects. The amount then filled should preferably be slightly below the rated capacity.
Addition of butter color: This maintains the uniformity of yellow color in butter throughout the year for consumer satisfaction. The amount varies from 0 to 250 ml or more per 100 kg of butterfat. Annatto and carotene (veg. origin), Yellow AB/OB (mineral origin) are commonly used.
Churning
Operation Operating the churn: o After initial rotation for 5-10 mins, gas is removed by opening the churn vent. o After foaming, a stage comes when cream starts breaking away from spy glass which becomes clear & butter granules start appearing. o Sometimes, break water is added at this time to lower the temperature & thereby control the body of the butter. o Churning is continued till butter grains of desired size are obtained.
Churning
Factors affecting fat loss in buttermilk: Fat percentage of cream at churning: The lower the fat percentage of cream, the lower the fat percentage of buttermilk, but the greater is the per cent total fat loss in buttermilk, and vice versa. Size of fat globules: The greater the proportion of small sized fat globules (2 micron or less), the greater the fat loss, and vice versa. The small globules escape churning action and pass on to the buttermilk. Acidity of cream at churning: According to Hunziker, sour cream causes a lower fat loss than sweet cream; but according to McDowall, the reverse is true. Physical properties of fat: The softer the fat. the more the fat loss, and vice versa. Conditions of cooling and ageing: Insufficient cooling and ageing (i.e. improper fat crystallization) causes more fat loss, and vice versa.
Churning
Factors affecting fat loss in buttermilk: Conditions of churning: Over-loading, gross under-loading and under-churning all cause a greater fat loss.
Washing
Draining the buttermilk : When the cream has, been churned, the churn is stopped in the proper position, a drain-plug fixed, and the buttermilk removed through a sieve. Purpose of washing: 1. to remove all loose buttermilk adhering to butter grains so as to reduce the curd content of butter, thereby, improving its keeping quality 2. to correct defects in the firmness of butter by proper adjustment of wash water temperatures to decrease the intensity of certain off-flavors (in case of poor quality cream); etc.
3.
Washing
Procedure of washing: After it has been drained, chilled water is added to the butter grains in the churn. The temperature of the water is usually 1-2 0C lower than the churning temperature of cream, and an amount equal to the quantity of buttermilk removed. After a few revolutions, the wash water is drained out. Normally one wash is enough for good quality butter. Quality of wash water: Should be physically clean and bacteriologically and chemically safe. lt is best to use freshly pasteurized and cooled water.
During working, the moisture in butter is reduced to droplet of microscopic size, which are mostly sterile.
Overrun
Overrun may be defined as the increase in the amount of butter made from a given amount of fat. It is usually expressed as a percentage. Cause: Overrun is caused by the presence (in addition to that of fat) of moisture, curd, salt, etc. in butter. It is a source of profit to the butter-maker (economical aspect), and also helps to check the efficiency of factory operations ( technical aspect). % OR =
B-F 100 F
where, OR = overrun in butter (usually expressed as a percentage) B = butter made (kg) F = fat in churn (kg)
Yield
This is calculated by the formula: Y= where, Y F %OR
F (100 % OR) 100
= yield of butler (kg) = fat content of cream (kg) = percentage overrun in butter (avg=20-22)
FLAVOR
Cheesy Cooked
Table.6 Defects In Ice Creams, their Causes, & Prevention Overheating during Proper & controlled heating during pasteurization the same
FLAVOR
Feeding of milk-tainting feeds and Feeding of milk-tainting feeds and weeds within three hours before weeds soon alter milking, milking Eradication of milk tainting weeds, vacreation High-acid salted butter in the presence of appreciable amounts of copper and/or iron content Unsalted sweet-cream Butter (under commercial cold storage conditions)
Fishy
Flat
Adequate ripening of cream before churning, Correct salt content in butter, Optimum washing of butter
Rancid
Fat hydrolysis due to lipase action Inactivating lipase by proper in milk or cream pasteurization of milk/cream
Table. Defects In Table butter, their Causes, & Prevention
FLAVOR
Stale
Yeasty
Under working of butter, seasonal controlled cooling, ageing, churning changes in fat composition, & washing temperatures, avoiding sudden chilling after production sudden chilling after production Overworking of butter, Excessively high temperature of wash water Adequate working, correct temperature of wash water
Greasy
Gummy
Leaky
Under working of butter, Adequate working of butter, Correct excessive churning temperatures, churning temperature of cream, overchurning, incorrect cooling & Optimum churning of butter, Table.8 Defects In Ice Creams, their Causes, & Prevention ageing of cream Correct cooling and ageing of butter, Correct temperature of wash water
Course/Icy
Spongy/Weak
Sticky
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