BUTTER - FOOD PRODUCTION, I.I.H.M

1.  EmilEE Das sEc-F Roll No.-16
 swaRNava chattopaDhayay sEc-F Roll No.-14

2. Dairy product obtained from churned cream containing
80% fat, 20% water and whey.
Hard at low temperature, soft at room temperature and
melts when heated.
Smoking temperature is 127°C.
Butter is a dairy product containing up to 80% butterfat which is
solid when chilled and at room temperature in some regions and
liquid when warmed.

3. Milk and cream
 Separation of cream from milk
 Pasteurization of cream at 95°C/more to destroy
enzymes and micro organisms
Ripening
 Addition of culture to ferment milk sugar to lactic
acid
Ageing
Crystallization of butterfat globules through cream
Churning
Agitation of cream
 Formation of butter granules

4. Draining and Washing
drainage of buttermilk
 washing of semi-solid butter
Salting and working
usage of salt acting as a preservative
Packaging and Storage
shaping of butter
covering with waxed paper
storing in cool place

5. ADVANTAGES :-
Flavour- Butter has a highly desirable flavour.
Butter melts in mouth. After eating a pastry, one can be left with an unpleasant
film of shortening coating on the mouth.
DISADVANTAGES :-
Neither saturated fat nor cholesterol is good for heart health. Therefore, butter
with high saturated fat should be avoided when preparing food items.

6. Whisking Process :-
• Whisking the cream add air into it.
• And air breaks the fat Globules in it.
• The fat forms protective bubbles around the tiny pockets of air.
• The mixture become Solidify after every Whisk.
• Changes the liquid into a Foam.

7. • The buttermilk you get from the store is artificially thickened
• Most bakers prefer to use unsalted butter.
• Butter has none of the artificial trans fats (associated with the "bad" cholesterol) you get in
margarine.
• Color can depend on the cow's diet.
• Butter is a source of Vitamin A, which is great for hair, eyes, and skin, as well as Vitamins E, D,
and K.
• India is the largest producer of butter. Ghee, a kind of clarified butter, is an important ingredient in
Indian cuisine.

8. Lamination (creating layers in dough)
Flavored Fat.
Baking (weakening of gluten present in flour)
Sauce (ROUX)
Emulsifier(Beurre blanc (white butter) is made by whisking
butter into reduced vinegar or wine, forming an emulsion with
the texture of thick cream.)

9.  Process where butter can be used for cooking without changing its
properties due to removal of water and milk solids.
Has a higher smoking point (485 °f or 252 °c) than regular butter (127°c),
and is therefore preferred in some cooking applications, such as sautéing.
Has a longer shelf life than the regular butter.
Butter is wrapped and stored at 0°-2° C.
It is kept away from products which have strong flavour than butter.
FIFO method should be used during storage.

10. Class Notes
Theory of Cookery by Parvinder Singh Bali.
https://en.wikipedia.org/wiki/Butter
http://www.webexhibits.org/butter/process-steps.html
https://thestir.cafemom.com/food_party/153672/5_weird
_wonderful_things_about
Thank you