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Butter Making Process and Analysis Regarding It

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Submitted By salatinada
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Changing certain aspects of butter production may result on modified properties of the butter product, like flavour, odour, or consistency. Changing the manufacturing scheme may have affect on the final product too. In this report, this two aspects on butter making are discussed.

Cooling, ripening, and churning temperature are the main aspect that influence churning efficiency and churning time of butter. Churning efficiency illustrates the amount of fat that is still present on the buttermilk, while churning objective is to separate the fat from the milk, and the churning duration has important role on determining the butter quality. High churning effieciency is a consequence of low fat content in buttermilk.

Variations on cooling and churning temperature during butter making were applied on several butters. Pre-cooling the butter deep enough is necessary to prevent undercooled fat globules present. Therefore, higher pre-cooling temperature will give higher fat content in buttermilk. It is also observed that higher churning temperature would result on lower churning time. At the same time, faster churning time will lead to higher fat content in buttermilk.

The purpose of ripening is to compromise for optimal starter growth and to crystallise the fat. Lower cooling temperature leads to more triglycerides could be crystallized (solid fat). The temperature of cooling is most crucial for making butter softer and must be set at the end of lower melting range of the fat to help segregate tryglecerides. On the other hand, higher churning temperature increases liquid fat fraction. If liquid fat is present in higher proportion than solid fat, the cream churns slower or it might not churn. This is because disruption of fat globules occurs as liquid fat can spread over air bubbles. Furthermore, high fat content in buttermilk would give lower churning efficiency.

Moisture content is an important quality indicator of butter. Moisture will determine the spreadability and hardness of butter. Butter should be readily spreadable but also firm against sagging under its own weight. It should also be easily deformed in the mouth without feeling greasy. This specification gives the criteria for butter, specifically in Netherlands, where the moisture content should not exceed 16 %. Too much moisture content disrupts the fat crystal networks, and results on less consistency on the butter. All the butters made from the experiments passed this criteria nicely, with moisture content lies between 12-14 %.

Fat is the principal component of butter. Similar to the moisture content, butters in Netherlands also have a standard of minimum 82 % fat percentage. The reason is because the butter properties are determined by the fat crystal network it has. Higher fat content and stronger network coincides with each other. When the moisture content and fat content are known, the percentage of fat free dry material could be calculated. Butter may contain fat free dry material around 1%, and unwashed butter may contain up to 1.7% fat free dry material. Solids-non-fat content in the butter is preferred to be low as it would affect the firmness of butter.

Density of buttermilk is determined from its composition (fat, solids-non-fat content, moisture, etc). The density of these buttermilks is slightly higher than water density, indicating that there are other components other than water influencing it. This might be the milk fat, protein or solid non fat content such as salt. Light refraction index of butter is influenced by its fat composition. Longer fatty acid chain and higher fraction of unsaturated fatty acid will result on higher refraction index.

During kneading, excessive moisture is squeezed out and the remaining moisture droplets are disrupted into smaller ones. After kneading, in the butter there should be no more moisture droplets visible with the naked eye. This is essential requirement for butter in order to discourage contamination by microorganisms. Naturally, large droplets of moisture would easily become contaminated. If these large droplets are left in the butter, growth of microorganism could readily occur.

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