2. Butter-FSSAI Definition
• Butter means the fatty product derived exclusively
from milk of Cow and/or Buffalo or its products
principally in the form of an emulsion of the type
water-in-oil.
• The product may be with or without added common
salt and starter cultures of harmless lactic acid and /
or flavour producing bacteria.
• Table butter shall be obtained from pasteurized milk
and/ or other milk products which have undergone
adequate heat treatment to ensure microbial safety.
3. • It shall be free from animal fat, vegetable oil and fat,
mineral oil and added flavour. It shall have pleasant
taste and flavour free from off flavour and rancidity.
• It may contain food additives permitted in these
Regulations
• Provided that where butter is sold or offered for sale
without any indication as to whether it is table or desi
butter, the standards of table butter shall apply.
4. PFA Definition
• According to the PFA rules (1976), table creamery
butter is the product obtained from cow or buffalo
milk or a combination there of, or from cream or curd
from cow or buffalo milk or a combination thereof
with or without the addition of common salt and
annatto or carotene as colouring matter.
• It should be free from other animal fats, wax, and
mineral oils, vegetable oils and fats. No preservatives
except common salt and no colouring matter except
annatto and carotene may be added.
5. • Butter must contain
– not less than 80 % by weight of milk fat,
– not more than 1.5 % by weight of curd,
– and not more than 3% by weight of common salt.
– Diacetyl may be added as a flavouring agent but if so used
the total diacetyl content must not exceed 4 ppm.
– Calcium hydroxide, sodium carbonate, sodium
polyphosphate may be added, but must not exceed the
weight of butter as whole by more than 0.2 %.
7. Total plate count 50,000/ g
Coliform count 50/g
E.Coli Absent/g
Salmonella Absent / 25 g
Staph. aureus 50/g
Yeast and mold count 50/g
Listeria monocytogenes Absent/g
Microbiological standards for
Pasteurized Butter
8. PFA Standards
Constituents Table butter *Desi/cooking butter
Milk at m/m 80% min. 76% min.
Moisture m/m 16% max -------
Curd m/m 1.50% max -------
Common salt 3.0% max -------
Total plate count 5000/g max -------
Coliform count 5/g max -------
E.coli Absent in 1.0 g. -------
Salmonella Absent in 25.0 g. -------
Shigella Absent in 25.0 g. -------
Staphylococcus aureus Absent in 1.0 g. -------
Yeast & Mould Count 20/g max -------
9. BIS Standards
Characteristic Table Butter White Butter
Milk fat, percent by mass, Min 80.0 82.0
Moisture, percent by mass, Max 16.0 16.0
Acidity (as lactic acid), percent by mass, max. 0.15 0.06
Curd, percent by mass, Max. 1.0 1.5
Common salt, percent by mass, Max. 2.5 ----
Coliform count, per ml, Max 5 5
Total yeast and mould count, per ml, Max 20 20
10. CLASSIFICATION OF BUTTER
• Sour cream butter (made from ripened cream)
having pH≤5.1
• Mildly acidified butter (made from partially
acidified or sweet cream) having pH in the range of
5.2 to 6.3 and
• Sweet cream butter (made from non acidified
cream; this includes butter in which no bacterial
culture have been worked in to enhance diacetyl
content) having pH of ≥6.4.
11. BIS Classification
Table Butter: the product made from pasteurized
cream obtained from cow or buffalo milk or a
combination thereof with or without ripening with
the use of standard lactic culture, addition of
common salt, annatto or carotene as colouring
matter and diacetyl as flavouring agent.
White Butter: the product made from pasteurized
cream obtained from cow or buffalo milk or a
combination thereof without ripening and without
addition of any preservative including common salt,
any added colouring matter or any added flavouring
agent.
12. Cream ready for churning
Butter manufacturing
Standardization
Pasteurization
Cooling & ageing
Ripening
Milk receipts
Cream for butter making
Grading
Weighing
Sampling
Testing
Cream receipts
Cream processing
Cream Separation Neutralization
13. Loading of Churn
Churning of cream
Butter grain Butter milk
Draining of butter-milk
Butter grain
Washing
Initial working
Addition of salt & moisture
Final working
Butter
Packaging
Colour addition
DistributionStorage
15. Standardization of Cream
• Refers to the adjustment of fat to the desired
level
• Done by adding calculated quantity of Skim
milk or butter milk
• Desired level for butter making --- 35-40%
• High or low---- higher fat loss in buttermilk
• Reduction of fat with water---
– interferes with ripening of cream &
– “flat” or “washed-off” flavor in butter
16. Pasteurization of Cream
• Heating cream to a temperature and holding it at
that temperature for a definite time which ensures
its safety for human consumption.
• Effects of Pasteurization of cream:
– Destroys all pathogenic organisms
– Destroys bacteria which can cause deterioration of
cream during churning and ripening and Butter during
storage
– Destroys enzymes (prevent oxidative rancidity)
– Eliminates some of the gaseous tainting substances
– Removes CO2
17. Methods of pasteurization
• Holder method (Batch pasteurization)—740C/
30 min
• Continuous method (850C/15 sec)
• Vacuum Pasteurization
– First section (88-930C/11-6½ inches)
– Second section (72-810C/ 20-15 inches)
– Last section (390C/ 28 inches)
18. • More severe heat treatment of cream should be
avoided as higher the temperature, greater the
migration of copper from milk serum to milk
fat globules
• Milk fat becomes more prone to the oxidative
rancidity
• reduce the shelf life of butter
19. Ripening of cream
• It refers to the process of fermentation of cream
with the help of suitable starter culture.
• Main object--- to produce butter with a pleasing,
pronounced flavour.
Starter Culture:
• Mix. of both:
– acid producing organisms (Streptococcus lactis, S.
Cremoris)
– Flavour producing organisms (S. diacetylactis,
Leuconostoc citrovorum and/or Leuc. Dextranicum)
20. Ripening of cream contd…
• 0.5-2.0% starter is used for ripening
• Incubated at 21°C till the desired acidity is
reached.
• Usually, 1% starter is used and incubation
period is 15-16 hrs
• Acidity of the starter should be 0.80-0.90%
(pH of about 4.1 to 4.3) is most favourable.
21. Effect of cream ripening on Flavour
of Butter
• The typical butter flavour is due to the
presence of dicaetyl in combination with lactic
acid, acetoin and intermediary products such
as acetaldehyde.
• These substances are the products of
fermentation brought about by the action of
– Lactic acid producing bacteria
– Citric acid fermenting bacteria
22. Distribution of Dicaetyl+Acetoin
• Relatively small proportion in butter
• Amount of Dicetyl:
– Fresh buttermilk > cream at churning > Butter
– Serum > fat content (of the same butter)
23. Effect on keeping quality of
Butter
• Ripening of cream affects the K.Q. in two
ways
– By its control on age deterioration due to bacterial
causes
– By its influence on age deterioration due to
chemical causes
24. Bacteriological effect
• Ripening assist in controlling bacterial
deterioration in butter
• LAB and high acidity act antagonistically against
flavour damaging organisms
• Preserve the fresh/ desired flavour
• Prolong the keeping quality of Butter
• Butter from sweet cream has
– Less keeping quality
– Flavour defects--- “Cheesy flavour”, “rancidity”,
“putrid flavour” etc.
25. Chemical effect
• Ripening doesn’t improve the chemical stability
of butter
• On the contrary, it shortens the life of salted
butter.
• Flavour defects--- “Oily-metallic”, “fishy”,
“tallowy” flavour .
• Salted butter made from sweet, unripened cream
or from neutralized & pasteurized sour cream
keeps better (from the standpoint of absence of
flavour deterioration due to chemical causes)
26. Percent acid to which the cream
should be ripened
• For fresh consumption salted butter, cream of
moderate richness (30% fat) may safely be
ripened to about 0.25-0.30% acid
• Salted butter for commercial cold storage---
0.21% or lower
• Unsalted butter--- cream may be ripened to any
acidity without jeopardizing keeping quality
27. Addition of citric acid to cream for
Ripening
• Major flavour and aroma producing substances
(diacetyl, acetoin, etc.) are the result of citric
acid fermentation by the starter bacteria
• Addition of citric acid @ 0.2% to starter milk
stimulates the production of these products
• And thus increases the desired flavour and
aroma in the starter.
28. Cooling and Ageing of Cream
• When cream is cooled--- fat in the fat globules
undergoes partial solidification
• Degree of solidification plays important role---
determines the firmness and standing-up
properties of the body of butter
• Churning uncooled cream– high fat loss,
weaker body butter
• Churning to abnormally low temp.--- more
churning time, butter may not form at all.
29. • High cooling temp.– shortens the churning period, high
fat loss and butter with a relatively soft body
• Low cooling temp.– prolong the churning time, high fat
loss, firm body butter
• Optimum temp. --- average rich cream (about 28-35%
fat), churns in about 30 to 45 minutes
• Optimum temp. primarily depends on the composition
of butter fat and thus vary with season
• Also affected by size of the fat globules and the
richness of cream
• Cooling temp.
– In summer (7-90C)
– In winter (10-130C)
30. Churning
• Conversion of O/W (Cream) type of emulsion
to W/O type (Butter)
• O/W type of emulsion in milk is stabilized by
• Surface tension
• Adsorption
• Electric charge
• It gets destabilized due to agitation and
frothing (Theories of Churning)
31. • Phase Reversal Theory
• Rahn’s Foam Theory
• King’s Theory
Theories of Churning
Black Portion = Milk Serum, White portion = Fat globules
32. Phase Reversal Theory
• Postulated by Fischer and Hooker
• According to this theory, churning is a process of
Phase Reversal (from O/W to W/O)
• Stability of emulsion is related to the relative volumes
of the fat and water (serum)
• It was postulated that agitation in the churning of
cream causes coalescence and clumping of the fat
globules
• Ratio of surface area to volume of the fat units
becomes so small that the reduced SA can no longer
contain all the buttermilk in stable form.
• The o/w emulsion suddenly breaks and butter grains
are formed.
33. Rahn’s Foam Theory
• He postulated that churning would not be
possible without foam formation.
• Fat globules concentrates on the surface of air
bubble
• Air bubble collapse and fat globules clump
together
Fat globules on an air bubble
air bubble collapse
Fat globules clump together
34. King’s Theory
• He postulated that the mechanism of churning is
midway between the theories of Phase Reversal and
Foam.
• The film on the FG is partially removed in churning
(either by foam formation combined with mechanical
agitation or by vigorous agitation alone)
• Some residual fat is squeezed from the globules.
• Cause them to adhere together and gradually
agglomerate
35. Summary of Churning Process
• The fat in cooled cream is present as clusters of
globules (part of the fat in these globules is present in
solid form)
• Churning breaks up the clusters and causes foam
formation, globules concentrate on the bubble and
thus are brought into close contact with one another.
• The movement of globules over one another and
direct concussion between them causes wearing away
of the emulsion protecting layer.
36. • The globules adhere together to form larger and larger
particles and eventually these particles become
visible as Butter granules
• The fat in the granules is still mainly in globular form
• Working of butter causes the globules to move over
one another
• Globules are broken by friction and pressure and due
sliding and shearing effect of the working process.
• Finally there is enough liquid fat to enclose all the
water droplets, undestroyed fat globules and the air
bubbles.
37. Factors influencing churnability
of cream and body of Butter
• These factors may be classified into two groups
– Initial character of the cream
• chemical composition of Butter fat
• Size of fat globules
• Richness of cream
• Viscosity of cream
– Conditions in the process of manufacture
• Churning temperature
• Fullness of churn
• Speed of churn
• Design of churn
38. Influence of chemical
composition of butter fat
• Effect on body of the butter relates largely to the
proportion of soft fats (low melting point fat) and
hard fats (high melting points)
• This determines the degree of fat solidification in
the cooled cream.
• Increase in the proportion of soft fats
– Shortens the churning period
– Diminishes the firmness of the butter
– Increases fat loss in buttermilk
• Decrease
– Prolongs the churning period
39. Effect of richness of cream
• High fat cream churns more rapidly than low
fat cream
• Greater the concentration of fat globules---
they are more closer, more readily they
aggregate, coalesce and form butter granules.
• Optimum fat percent 30-35%
• High and low fat –both cause higher fat loss in
buttermilk
40. Effect of Viscosity of cream
• more viscous the cream---more churning time
• Sticky consistency of cream–
– diminishes the freedom of movement of the fat
globules
– Lessens their opportunity of being brought
together
– Retard coalescence
41. Effect of churning temperature
• Churning temperature determines the rapidity
and exhaustiveness of churning
• Adjustment of temperature is effective way to
correct the effect of many uncontrollable
factors that cause wide fluctuation in the
character of butter fat
• 7-9 0C in summer
• 10-13 0C in winter
42. Effect of Fullness of cream
• For maximum agitation, the cream must dash
from side to side or from top to bottom
• Optimum load--- one third to one half full–
provides maximum agitation
• Overloading diminishes the free space----
leads to increase in churning time
43. Effect of speed of churn
• Speed of the churn provides agitation
• So, the maximum speed of the churn is the
speed that yields the maximum amount of
agitation
• It is dependent on the ratio of centrifugal force
and gravity force
• Centrifugal force should be less than
gravitational force
45. The Churning Process
• Preparing the Churn
• Filling the churn
• Churning the cream
• Draining the buttermilk and washing the butter
• Salting the butter
• Adjusting the moisture content
• Working the butter
• Unloading the churn
46. Preparing the Churn
• It should be thoroughly wetted before the
cream is added
• It should be free from bacteria, for this the
churn is filled about one-fifth with hot water
and set rolling for ten to fifteen minutes
• Run out the hot water
• Fill the churn with cold water and rotate for 15
min
47. Churning the Cream
• When the cream is sufficiently filled, the filling port is closed
and the churn is set rolling in top gear
• Pressure develops within the churn due to liberation of gases,
thus after some rotations, the churn is stopped with its drain
valve at the top, these valves are opened for some time to
release the gases.
• The churn is again rolled in top gear
• After some time, free space in the churn is partially filled with
froth
• After a further interval, froth breaks
• Presence of free buttermilk and butter granules becomes
evident
48. • The breaking stage is generally considered
completed when the site glass becomes clear
• Sometimes, it is necessary to add break water (@
15% of cream) at this stage (to control body of the
butter by reducing temperature)
• It also prevents granules to join together and form
large lumps
• Churn till the desired size butter granules are
formed
• When the butter granules are formed, churn is
stopped with the drain valves at the bottom
• The buttermilk is drained from the churn
49. Washing the butter
• Purpose
– To remove adhered buttermilk
– To correct defects in the firmness of butter
• Add wash water equal to the volume of the
buttermilk drained
• Approx. 25% of the curd contained in the
unwashed butter is removed by washing
• Temp.– approx. original temperature of the cream
in the churn
• The wash water should be bacteriologically safe
50. Salting the Butter
• Purpose
– To improve its keeping quality
– To increase palatibility
• Calculating the amount of salt
– Determine the fat content of Buttermilk
– you know the fat content of cream
– This will give the fat present in the churn
– So, we can calculate the amount of Butter in the churn
– Multiply it with the desired salt percentage
51. Exercise
• Calculate salt to be added. The fat content of the
cream (100Kg) used for churning was 35%.
(consider fat content in the Buttermilk is
negligible). Salt required in Butter is 2%.
52. Methods of Salting
• Dry Salting
– The dry salt is sprinkled evenly over the granular
butter in the churn
– Satisfactory with butter of normal firmness
– Cause grittiness with abnormally weak butter
• Wet Salting
– Assist in forming rapid solution of salt
– And in avoiding the presence of undissolved salt
crystals
54. Working the Butter
• Purpose
– To bring the butter granules together into a
compact mass
– For convenient handling and packing
– To completely dissolve, uniformly distribute and
properly incorporate the salt
– To incorporate the make up water
• During this process, remaining fat globules
also break up and form a continuous phase
55. • Amount of working required
– There should be no free moisture on a cross
section cut from the Butter block by a sharp knife
or a wire
– It is safer to overwork butter than to underwork
– Underworked butter may be leaky in body with
large visible aggregates of water
56.
57. Butter Colour
• Need
• Desirable properties
– Free from ingredients injurious to health
– Free from undesirable odors and flavors
– Strength should be such that only a small qty. is
required
– Permanency of emulsion
– It must be oil soluble
• Types
– Mineral origin
– Vegetable origin
58. Vegetable Butter Color
• Derives the coloring component from plants
• Bulk of the vegetable color used today is made from
the coloring substance extracted from the seed of the
annatto plant (Bixa Orellana)
Mineral Butter Color
• Derives the coloring component from harmless oil
soluble coal tar dyes
• Dyes certifies by USDA are
• Yellow A B (Benzeneazo- β- naphthlyamine
• Yellow O B (Ortho- Tolueneazo- β- naphthylamine)
59. Butter Defects
• Flavor and Aroma
– Due to off flavors in the cream
– Due to faulty methods in the manufacture
– After manufacture
• Body and texture
• color
60. Butter Defects
Flavor and Aroma
Due to off flavor in
cream
Feed and weed Cowy and Barny
Unclean or Utensil
flavor
Musty, Smothered
Flavor
Bitter flavor Yeasty flavor and odor
Cheesy Metallic Flavor
Due to faulty
methods in
manufacturing
Flat Flavor
High acid and Sour
Flavor
Cooked or Scorched
Flavor
Neutralizer Flavor
Oily or Oily Metallic
Flavor
After manufacture
Surface taint,
Limburger or Putrid
Flavor
Cheddar and
Roquefort Flav
Rancid Flavor Tallowy Flavo
Fishy Flavor Woody Flavo
Body and Texture Color
61.
62. Flavor defects due to faulty methods in manufacture
Flat flavor
– Lacks the pronounced, pleasing flavor and aroma
that is characteristic of butter of superior quality
Causes:
Fundamental cause is low content of volatile acidity,
diacetyl and other products
• Churning the cream sweet and without the use of starter
• Profuse dilution of cream with water
• Excessive washing of butter
Prevention:
Proper ripening of cream
Avoid dilution with water
63. HIGH ACID AND SOUR FLAVOR
High acid----Characteristic of butter made from cream received in
sour condition and that is not neutralized
Causes:
• Churning over ripened cream
• Use of over ripe starter
• By use of high cream ripening temperature in the presence of
starter that lacks flavor organisms and produces acid only
Prevention:
• Use of starter containing proper balance of acid and flavor
organisms
• Proper ripening (optimum temperature and time)
64. COOKED OR SCORCHED FLAVOR
– Characteristic of butter made from pasteurized cream.
– Caused by exposure of cream to high temperature
Properly pasteurized cream--- cooked flavor disappears before the
butter reaches market
If the temperature difference between heating medium and cream is
too high---- Scorched flavor
– More chances when high acid cream is neutralized by lime
neutralizers
– Heating the cream by means of direct steam pasteurization under
pressure (with live steam) minimizes the danger of cooked or
scorched flavor even when pasteurizing at high temp.
65. NEUTRALIZER FLAVOR
– The tendency for this defect to appear and its intensity depends
on the amount of neutralizer used
– This amount in turn depends on the initial acidity of the cream
and the acidity to which cream is neutralized
Lime Neutralizer– limy, bitter neutralizer flavour
Soda Neutralizer--- Soapy flavor
Causes:
– Reducing acidity of high acid cream to a very low level
– Adding the neutralizer in too concentrated form, not distributing
it quickly and uniformly throughout the body of the cream or not
giving the neutralizer sufficient time to complete the reaction in
the cream
Preventions:
– Double neutralisation
– Adopting proper way of adding neutralizer
66. Flavor defects that may develop after
manufactureSurface taint, Limburger or Putrid Flavor
– The defect is called surface taint because it first appears at the surface. However, the
defect is not confined to the surface, it rapidly involves the whole mass or package
of the butter
– This defect is also called Limburger flavor suggesting the flavor and aroma of
Limburger cheese
– Mostly found in butter made from unripened or sweet cream and light salt butter
Causes:
– Protein decomposition by putrefactive bacteria ( Achromobacter putrefaciens,
Pseudomonas flourescens and Bacillus flourescens liquefaciens)
– Contamination of butter/ cream after pasteurization
Prevention:
– Efficient pasteurization
– Sanitation between pasteurizer and churn
– Avoid contamination from churn
– No buttermilk should flow back to the churn at the time of draining as the
buttermilk draining lines are rarely washed and it usually contains milk residues
with putrefactive bacteria
– Ensure clean and sanitized water supply
– Precautions in packing butter
67. CHEDDAR AND ROQUEFORT FLAVORS
– Found mostly in light salted and unsalted butter
– Absent in butter held in commercial cold storage
– Cheddar cheese type flavor is caused by proteolysis and lipolysis by
several species of bacteria
– Roquefort cheese flavor is usually associated with mold growth which
involves both proteolysis and fat hydrolysis
Trend of flavor change
Flat flavor-----Stale flavor----Cheesy flavor of Cheddar type----Roquefort
flavor and Rancidity
Prevention:
– Good sanitation practices throughout the process
– Cream ripening with good starters
68. RANCID FLAVOR
– It is a common flavor defect of butter made from raw cream
– It resembles the pungent, rasping taste and odor of such volatile fatty
acids as butyric, caproic and caprylic acids.
– It is caused by hydrolysis of fat which splits the butter into free fatty
acids and glycerols
– This hydrolysis is brought about by the action of m.o. or enzymes or
both
Prevention:
– Proper pasteurization
– Efficient sanitation
– Clean water supply
69. TALLOWY FLAVOR
– The tallowy flavor of butter resembles the flavor and odor of mutton tallow
– In severe cases of tallowiness, butter also bleaches in colour
– It is caused by oxidation of the fat, involving the unsaturated fatty acids in
butter such as oleic acid
– Oleic acid combined with free glycerol forms glycollic acid ester of oleic
acid. This product is responsible for tallowy flavor
Causes:
– Air, light and heat (air--- cause oxidation, light & heat accelerate it)
– Metals (oxides or salts)
– Absence of bacteria (utilizes oxygen in their metabolism and thus retard
tallowiness)
Prevention:
– Use of air and light proof liners
– Metal surfaces should be properly tinned or SS should be used
70. FISHY FLAVOR
– Butter has a flavor and odor characteristic of a fish
– Trymethylamine is the product responsible for fishiness
Causes:
– Feeds and area of feeding
– Activity of microorganism
– Mold Oidium lactis when grown in conjuction with S. lactis in
cream, fishy flavor develops
– Certain yeasts and bacteria may also cause this defect
Prevention:
– Keep CSA 0.35% or less
– Do not whip or over work butter
– Do not salt the butter excessively
71. Defects in Body & Texture
Crumbly, Brittle Body
Proportion of high and low melting point fat
Winter butter-excessive hardness, crumbliness and
stickiness of butter
Prevention
Avoid low cooling temperature and prolonged holding of
cream at low temperature
Chilling granular butter with cold wash water
72. Sticky Butter
This refers to the butter that doesn't cut clean
It sticks to the knife or Trier
Prevention
Same as for crumbly butter
Churning immediately after cooling
Wash the butter with wash water at a temp. of 3
to 4o F below that of the buttermilk
73. Weak Body
It lacks the desired firmness and standing
up property
Causes:
Incomplete fat crystallization
Faulty adjustment of cooling temperature of
cream or holding time
Low proportion of high m.p. glycerides
74. Greasy Texture
Occurs when worked excessively while in soft
condition
Usually appears in the case of abnormally rich
cream insufficiently cooled and churned and
worked while too warm
Prevention:
Proper cooling of cream
Chilling the butter granules thoroughly with very cold
water before working
75. Leaky Texture
Usually appears wet to the eyes
When bored, it shows small droplets of moisture
on the plug and the back of the trier looks wet
Excessive shrinkage and weight loss in storage
Causes:
Incomplete and improper working
Lack of fine dispersion of moisture in butter
76. Gummy Butter
Butter when placed in mouth, does not melt readily, it
sticks to the roof of the mouth and gives the impression
of gumminess
Cause:
Presence of an excess amount of high melting glycerides
Mealy Butter
Most likely to occur in butter made from sour cream that
is improperly neutralized with lime
Insoluble calcium caseinate forms
In subsequent pasteurization, these particles contract and
harden giving the cream and butter, a disagreeable rough,
grainy and mealy character
77. Defects in the Color of Butter
Bleached color --- due to oxidation of fat
Mottled Color
Uneveness of color in the body of butter is shown in the
form of streaks, waves and mottles
Causes:
The whitish, opaque dapples in mottled butter are due to
localized sections of innumerable very minute water
droplets
Salting out action
Uneven working of different portions of butter
Prevention
Keep worker rolls in good mechanical condition
Don’t overload the workers/churn
Completely dissolve the salt
78. Butter Overrun
The difference between the weight of fat churned
and the weight of butter made.
In addition to butter fat, butter contains non-fatty
constituents such as moisture, salt, curd and small
amounts of lactose, acid and ash.
Maximum overrun is 25%
79. The Churning operation
• Preparing the churn
• Straining the cream into the churn
• Addition of Butter Colour
• Operating the Churn
– Gas in the churn (slightly minimize agitation, leakage)
– Rise of temp. during churning (friction, heat of
crystallization)
– When to stop the churn
80.
81. • margarine, food product made principally from one or more
vegetable or animal fats or oils in which is dispersed an
aqueous portion containing milk products, either solid or fluid,
salt, and such other ingredients as flavouring agents, yellow
food pigments, emulsifiers, preservatives, vitamins A and D,
and butter. It is used in cooking and as a spread. Nutritionally,
margarine is primarily a source of calories.
• The French chemist H. Mège-Mouriès developed margarine in
the late 1860s and was given recognition in Europe and a
patent in the United States in 1873. His manufacturing method
was simplified in the United ... (100 of 309 words)
82. • Renovated Butter is a product made from butter that either has gone rancid, or that was impure. The
purpose is to end up with a butter that is usable for human consumption.
• The butter is melted. The butterfat is collected from the resultant liquid and any foreign material filtered
out. Air might be forced through it as well if needed to remove any undesirable odours.
The butterfat is then mixed with water (usually at least 16%), some good milk, cream or skimmed-milk for
flavour, then churned, and made back into butter, then packaged for sale.
• Strict conditions are attached to its sale everywhere. Typically, Renovated Butter has to be sold clearly
labelled "Renovated Butter", and the word "renovated" has to be at least as big as the word "butter." In
some places, sale to consumers is not permitted at all.
• History Notes for Renovated Butter
• Renovated Butter was particularly popular in America at the turn of the 1900s. It was a form of butter that
could come closer to competing price-wise with margarine. At the turn of the 1900s, the largest producer of
renovated butter was the "Illinois Creamery" (established 1896 in Elgin, Illinois), which had 30 workers (it
was sold in 1906 to the "American Farm Products Company"). As margarine got cheaper Renovated Butter
faded as a viable competitor altogether.
• Renovated Butters were generally not considered a person's first choice as a dairy spread. Some were the
consistency of axle grease. It was included in soldiers' rations during the first world war. A lot of it came
from Australia. Some soldiers said that it didn't taste of much; other said it was better than having nothing
to spread on their bread at all. For a time, a good deal of Renovated Butter was sold by Americans to the
UK. This eventually opened the door for sales of Canadian butter to the UK, because Renovated Butter gave
all American butter a bad name.
• Copyright 2010 Practically Edible. All rights reserved and enforced.) Read more of this snippet here :
http://www.practicallyedible.com/edible.nsf/pages/renovatedbutter#ixzz19ZgBlQQK• ]]]]]]]][[]]]]]]]]]]]]]]]]]]]]]]]]]]]]]
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Continuous Butter Churn
3 main principles
1. Churning or frothing: In this method
butter grain is formed by aggregation
of the fat globules under the action of
air present in the cream.
Eg: Fritz, Fritz Eisenreich process, Contimob
(Simon Freres), Westfalia and Silkborg
are based on this principle.
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2. Concentration and Phase reversal:
In this method the concentrated cream
will be subjected to combined effects of
cooling and working, and bring about a
direct conversion of cream to butter.
Thus it bypasses the butter grain stage.
Eg: Alfa process and maleshin(Russian)
process.
Contd….
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3. Emulsification: In this process, liquid
butterfat and serum are emulsified and
emulsion is cooled and worked to farm
butter.
Eg: Creamery Package and Gold’s Flow
process.
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Fritz-Eisenreich Process
Schematic Diagram of a continuous butter making machine
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In Fritz butter making machine, it contains
only one churning cylinder and twin screw
working device. This was only suitable for
sweet cream of 40 – 50% fat.
The second churning cylinder was
developed by Eisenreich, which basically
have second churning section, buttermilk
discharge section and wash compartment.
This allows churning of ripened cream as
well.
Contd….
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First churning section:
Cylindrical in shape with cooling jacket
Contains beater whose battens are at a
distance of 2-3mm from the wall
Beater rotates at a high speed (600 – 2800
rpm) which can be adjusted
Cream containing 40 – 50% fat is passed to
this section at a temperature of 7 – 100C
Butter granules are formed here within 3 – 5
sec.
Contd….
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Cream is set into the rapid motion in the form of
a thin film
Fine cream froth is produced
Through the breaking of these froth bubbles and
through the action of the very vigorous
mechanical action the cream is churned to butter
granules and buttermilk.
30% fat cream can also be churned by increasing
the unevenness of the inner surface (by inserting
perforated cylinder)
Mixture of butter granules and buttermilk is
displaced from the cylinder by the incoming
cream.
Contd….
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Second churning section:
Cylinder rotates at 10 – 25 rpm
Cylinder is cooled and butter granules are able to
form loose agglomerates
Metal rods which rotate at the same rate loosen the
mass and prevent the formation of lumps
In the buttermilk discharge section major part of
the buttermilk is drawn off through a wire mesh
which covers the perforated cylinder
Removal of buttermilk is almost complete and water
is in very fine state of dispersion.
Washing for butter granules can be done in wash
compartment but it is hardly necessary.
Contd….
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Twin Screw Working Device:
Butter granules are collected by two contra
rotating screws and worked intensively
Buttermilk is pressed out
Screws force the butter through a number of
perforated plates arranged in series
This treatment serves to produce a fine
dispersion of water in the butter
Process is assisted by mixing vanes which are
placed between the plates and attached to the
shaft
Contd….
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Water or salt solution may be added through
an opening immediately in front of the
perforated plates to adjust moisture or salt
Contd….
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Cream churns into butter granules in 1-2 sec
churning cylinder rotates at 600 – 800rpm
Two major working sections: wet and dry
In WS-1, washing and cooling of butter
granules and removal of butter milk along
with working.
In WS-2, further worked and reduces the
moisture content to 13 to 14%
Dosing section, where adjustment of salt and
moist.
Vacuum chamber, reduces the air content
Contd….
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ALFA Process
Balance Tank
Pasteurization 80 -
900C /15 -10s
Cooling 45 – 500C
Cream separator
Mixing tank
(Salt/colour addition)
Screw Cooler/
Transmutator
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Cream of 30% fat is pasteurized at 900C,
degassed, cooled to 45 – 500C and separated
at this temperature in a cream separator to
82% fat
The cream, which is still in the form of oil in
water emulsion, but it is almost the
composition of butter
In this cream fat globules are so closely
packed that their fat globule membranes are
in contact with each other
ALFA Process
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This cream is then passed through a two or
three stage screw cooler where it is cooled to
8 – 130C
There the fat crystallizes and fat crystals
perforate the fat globule membrane so that
free fat escape
This process is helped by rubbing together of
the fat globules as they move in the cooler
Thus phase inversion takes place and water-
in-oil emulsion (butter) is formed.
It contains all the fat globule membrane
material, thus it has high phospholipids
content and no buttermilk is produced in this
process.
