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Questions and Answers
What is the color of the resulting ghee if the process is stopped early?
What is the color of the resulting ghee if the process is stopped early?
At what temperature are significant changes in the ghee noted?
At what temperature are significant changes in the ghee noted?
What is the appearance of the non-fat solid particles at 118 °C?
What is the appearance of the non-fat solid particles at 118 °C?
What is the result of overheating the ghee?
What is the result of overheating the ghee?
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What is the significance of the formation of labeling foams?
What is the significance of the formation of labeling foams?
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What happens when the ghee is completely settled?
What happens when the ghee is completely settled?
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Why is it important to give enough time for the process to complete?
Why is it important to give enough time for the process to complete?
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How is the last part of the ghee separated from the non-greasy materials?
How is the last part of the ghee separated from the non-greasy materials?
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What is the result of an increase in heating the ghee?
What is the result of an increase in heating the ghee?
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What is the characteristic of the taste of the ghee if the process is stopped early?
What is the characteristic of the taste of the ghee if the process is stopped early?
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Study Notes
Milk Fat Composition
- Milk fat consists of true fats and fat-associated substances like phospholipids, carotenoids, fat-soluble vitamins, and sterols.
- True fat is a mixture of glycerides.
Fat Granules
- Fat granules in milk vary in size, with an average diameter of 4.4 microns in buffalo milk and 3.2 microns in cow's milk.
- Fat granules are composed of fatty acid glycerides surrounded by a thin membrane with a thickness of 0.005 microns.
- The membrane has two layers: one composed of fat-like substances (phospholipids) and the other composed of protein materials.
Milk Fat Formation
- The size of fat granules affects dairy industrial processes, including:
- Laying the milk to get the cream
- Shaking the cream to turn it into butter
- Yield of cheese and fat loss in whey
Neutralization Process
- The neutralization process involves adding alkaline substances to adjust the acidity of the cream.
- Three types of alkaline substances are used: soda compounds, calcium compounds, and a mixture of soda and calcium compounds.
- The alkaline substance must be pure, not precipitate casein, not affect the taste and texture of the butter, and be cheap and easy to obtain.
Pasteurization Process
- Pasteurization takes place after adjusting the acidity of the cream if its acidity is high (more than 0.3%).
- Cold water is added to reduce the temperature of the butter, wash the butter granules, and prevent the increase in size of the granules.
Churning and Washing the Butter
- Churning stops after the appearance of the froth granules, and agitation water is added at 40°F.
- The amount of water to appear is calculated based on the temperatures of the butter and washing water.
- The butter may be washed more than once to remove odors and undesirable flavors.
Salting the Butter
- Salting improves the taste of butter and enhances preservation power by hindering microbial growth.
- Salting can be done through wet salting, where a 10% salt solution is added to the froth in the stirrer.
Ghee Production
- Ghee is produced by heating the butter to 118°C, resulting in a change in color, smell, and formation of bubbles.
- The ghee is then cooled, and the non-fat solid particles are allowed to settle before filtering the clear liquid.
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Description
Learn about the processes of churning and heating to obtain butter, ghee, and margarine from cream, and understand their fat percentages and composition.
