Butter Manufacturing Process – Fat Globules, Neutralization And Churning
Butter consists of milk fat, and it is mostly a mixture of water and fats. Butter manufacturing process transforms the original mixture of milk cream that holds fat globules into butter.
Fat globules - overview
The fat globule plays a very important role in the making of butter. The physical and the chemical properties of milk fat varies depending on the race of the cattle, the period of milk production (lactation) and the food consumed by the cattle.
The results fluctuate all round the year. The proportion of unsaturated fats is larger in winter and so superior qualities of butter brand are produced. This is revealed in the texture with good spreading ability of branded butter.
The fat globule is especially a cell spherical or slightly egg-shaped. Moreover, it can take the shape of fat globule clusters. Agitating, pumping and cooling of the milk cream disturb the lipoprotein of fat globules and bring the triglycerides on the surface.
The triglycerides that have been agitated from the fats now go through the crystallization stage, where there is a reduction in the fat globules causing cracks in the core and allow the liquid triglycerides to come outside. They gather on the surface and form a collection.
The various phases of butter manufacturing process are specifically connected to a common batch system.
€ Neutralization of cream €" In normal conditions the good quality of skimmed cream has acidity that ranges from 0.08%-0.12%. Although, under adverse conditions, it attains high acidity level of about 0.20% and it might influence the superiority of butter.
Therefore, to standardize the acidity of cream neutralization, it has to be done rapidly and accurately, according to the fat content present in the cream. During pasteurization, when the cream is warm that is 25 - 30 degrees, this neutralizing solution is mixed quickly. After pasteurization the sourness of the milk cream must be checked and corrected.
€ Pasteurization and cooling €" The milk cream is heated to destroy the molds and yeasts, as well as bacteria and enzymes. Heating the cream at high temperatures may cause a slight cooked taste and also there are certain abnormal flavors present in the cream due to several aromatic plants in the pastures.
To remove these odors and flavor the cream is subjected through a vacuum, where it is first heated. Then the partial vacuum in the compartment starts the cooling and evaporation process. This process affects the texture and consistency of the butter brand.
The fats are turned to liquid in the heat and crystallize in different ways depending on a cooling mode. The quick cooling of cream encourages the formation of numerous small crystals, while slow cooling produces several large crystals.
€ Churning €" With the churning of the milk cream there is abundant foam produced, the fat globules collect and become large granule. Suddenly, the foam collapses and butter is separated from the cream.
€ Salting €" The salt in the butter helps to enhance the flavor and preserve the butter for a long time. Too much salt tends to create more water in its end product. Therefore, care is taken to incorporate salt evenly in the butter or else there will be a grimy texture and blotchy color.
€ Kneading €" The intention of this mixing process is to mix the butter granules closely to guarantee the stability and get the desired texture.
Fat globules - overview
The fat globule plays a very important role in the making of butter. The physical and the chemical properties of milk fat varies depending on the race of the cattle, the period of milk production (lactation) and the food consumed by the cattle.
The results fluctuate all round the year. The proportion of unsaturated fats is larger in winter and so superior qualities of butter brand are produced. This is revealed in the texture with good spreading ability of branded butter.
The fat globule is especially a cell spherical or slightly egg-shaped. Moreover, it can take the shape of fat globule clusters. Agitating, pumping and cooling of the milk cream disturb the lipoprotein of fat globules and bring the triglycerides on the surface.
The triglycerides that have been agitated from the fats now go through the crystallization stage, where there is a reduction in the fat globules causing cracks in the core and allow the liquid triglycerides to come outside. They gather on the surface and form a collection.
The various phases of butter manufacturing process are specifically connected to a common batch system.
€ Neutralization of cream €" In normal conditions the good quality of skimmed cream has acidity that ranges from 0.08%-0.12%. Although, under adverse conditions, it attains high acidity level of about 0.20% and it might influence the superiority of butter.
Therefore, to standardize the acidity of cream neutralization, it has to be done rapidly and accurately, according to the fat content present in the cream. During pasteurization, when the cream is warm that is 25 - 30 degrees, this neutralizing solution is mixed quickly. After pasteurization the sourness of the milk cream must be checked and corrected.
€ Pasteurization and cooling €" The milk cream is heated to destroy the molds and yeasts, as well as bacteria and enzymes. Heating the cream at high temperatures may cause a slight cooked taste and also there are certain abnormal flavors present in the cream due to several aromatic plants in the pastures.
To remove these odors and flavor the cream is subjected through a vacuum, where it is first heated. Then the partial vacuum in the compartment starts the cooling and evaporation process. This process affects the texture and consistency of the butter brand.
The fats are turned to liquid in the heat and crystallize in different ways depending on a cooling mode. The quick cooling of cream encourages the formation of numerous small crystals, while slow cooling produces several large crystals.
€ Churning €" With the churning of the milk cream there is abundant foam produced, the fat globules collect and become large granule. Suddenly, the foam collapses and butter is separated from the cream.
€ Salting €" The salt in the butter helps to enhance the flavor and preserve the butter for a long time. Too much salt tends to create more water in its end product. Therefore, care is taken to incorporate salt evenly in the butter or else there will be a grimy texture and blotchy color.
€ Kneading €" The intention of this mixing process is to mix the butter granules closely to guarantee the stability and get the desired texture.