Butter Production PDF

DAIRY PRODUCTS PRODUCTION OF BUTTER  Butter- spread made by churning cream separated from milk Contains at least 80% of milk fat & may made with/ without salt Butter- water in oil emulsion as compared to milk- oil in water emulsion. Commonly in market:- made from pasteurized sweet...

DAIRY PRODUCTS PRODUCTION OF BUTTER  Butter- spread made by churning cream separated from milk Contains at least 80% of milk fat & may made with/ without salt Butter- water in oil emulsion as compared to milk- oil in water emulsion. Commonly in market:- made from pasteurized sweet cream & contained added salt. BARREL USED IN CHURNING  When milk is allowed to stand for more time, fatty portion tends to rise on the top forming layer  this are called CREAM Cream can be rapidly separated by centrifugal force. Commonly equipment used:  cream separator Fat content of cream vary widely depend: – on fat content of milk & – method of separation. MILK BUTTER  Action of Emulsifier Hydrophilic Lypophilic Head Tail  Milk Separation of Cream Churning Preparation of Cream Washing & Adding Packing Salt  Cream-separated from milk by cream separator Milk fed into top of system of Separation rapidly revolving disc of Cream SG butter milk globules – 0.93 at 150C vs SG whole milk- 1.032 Non fatty part of milk- thrown outside of separator by centrifugal force; butter fat gravitates to center Cream usually contains 30-35% of butter fat Separation of Cream  Fresh cream directly pasteurized Butter with ‘sour’ flavor: cream Preparation of allowed to sour & acidity is Cream standardized to about 0.25% lactic acid by adding sodium carbonate/ lime; then pasteurized Flavor of ‘sour’ butter further modified by inoculating pasteurized cream with culture of Streptococcus lactis  Churning of cream into butter  cream consists of colloid suspension of small globules of fat suspended in watery solution (o/w) Churning When suspension is subjected to appropriate amount of mechanical agitation at temp. 10ºC, suspension becomes inverted “Fat & proportion of aqueous sol. separate as granules of butter & remainder of cream-drawn off as fat- free butter milk” Stirred cream  suspension becomes inverted  After buttermilk drawn off, granules of butter washed with water & salt mixed from 2.5-3% conc Salt improves flavor of butter & Washing & inhibit infection by yeasts & molds Adding Salt as well as proteolytic & lipolytic bacteria Some modern butter-making procedures  introduce a machine to homogenize butter & hence subdivide globules of water in it (keeping Q)  In order to obtain satisfactory keeping Packing quality; it’s desired to pack butter immediately after salt is added & butter is “worked”. VIDEO 3 & 4 STORAGE  Tight container  Anaerobic condition  Preferably a thermos (to control the temperature)  OR store in your cabinet for 6hours or overnight Benefits of Probiotics