A presentation on Butter [Welcome To Everybody]
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Transcript of A presentation on Butter [Welcome To Everybody]
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WELCOME TO EVERYBODY
Plant Layout Design 0f Butter
Processing
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Around 150 Million Households – Some 750 Million People.
In 1848
The First Butter
Factory Was
Established Near
Goshen, New York.
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The Food Product Which Is Made Exclusively From Milk Or Cream Or Both, With Or
Without Common Salt, Containing Not Less Than 80 Percent By Weight, of
Milk fat.
What Is Butter?
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The layoutDesign Butter
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1. Receiving vats2. Centrifugal heaterj. Cream filter4. Separator5. separation tanks6. VA creator pasteurizer7. startdardizing vats8. Chiller9. Texturator10. Print formerli. ~frapping machine12. Packaging machine13. Bulk butter. packagingmachine with scale
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Milk Reception
Per-treatment & Separation
Cream Standardization
Pasteurization Cooling
Ripening (Optional)
Ageing
Churning Draining And Washing
Working
Analysis Of Solid & Fat
Bulk Packaging Retail Pack
Analysis of Solid & Fat
Storage
Retail Distribution
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1.Milk reception 2.Preheating and pasteurization of
skim-milk 3.Fat separation
4.Cream pasteurization
5.Vacuum deaeration (when
used) 6.Culture
preparation (when used)
7.Cream ripening and souring (when
used) 8.Temperature
treatment 9.Churning/
working (batch) 10.Churning/worki
ng (continuous) 11.Buttermilk
collection 12.Butter silo with
screw conveyor 13.Packaging
machines
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Per-treatment & Separation.
Milk Reception.
Pre-heat Milk To 36-40°C.
Separate Into Skim Milk And CreamUsing An Electric Or Manual Cream Separator
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A Manu
al Crea
m Separator.
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Cream Standardization & Quality Control.Determination of butterfat content.
Determination of Acid Degree Value. Determination of pH. Organoleptic inspection for flavor defects.
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Sweet (pH greater than 6.6).
Not rancid.
Not oxidized.
Free from off flavors
The Cream Should Be
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Pasteurization
Heat the cream to at least 63°C for 30 minutes.
Or 72°C for 15 Seconds.
Cultures are added to ferment milk sugars into lactic acid and produce desirable flavor and aroma characteristic.
Ripening (Optional)
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Aging of Cream.
Ensuring proper churning and texture of the butter.
control cooling design to give the fat the required crystalline structure.
As a rule, aging takes 12 - 15 hours.
Pumped to the churn or continuous “buttermaker” via a plate heat exchanger.
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Churning of Cream. Eventually butter granules are formed, grow
larger, and merges.
In the end, there are two phases left:
Keeping the temperature as low as possible during churning.
1. Semisolid mass of butter.2. The spare liquid, which is called the buttermilk
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For continuous production
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A=7180mm.B=1700mm.C=3445mm.D=4000mm.
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For Batch Production
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Draining And
Washing
Drain off the Buttermilk.
Add the same amount of chilled or cold water as the amount of buttermilk removed. (water should be drinking quality).
Churn at 10-15 rpm for 5 minutes. Drain the water and rotate the churn at 10-
15 rpm for 10-20 minutes
Washing process would ensure that all the butter milk is washed out of the butter. Otherwise the butter go rancid.
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Salting And
Working Salt improve its flavor and shelf-life.
For salted butter, add salt (1-2% of butter weight) with continued slow churning.
Further, butter is worked to improve its consistency.
Acts as a preservative.
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Bulk Packaging
Consumer Packaging
Freezing Storage Thawing
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Pack/Store Into greaseproof paper, aluminium foil, or plastic bags or tubs.
Approximately 5 -30 kg for bulk packaging. Usually 200 - 500 g for retail sale.
Refrigerated Store at 32-38°F (0-3°C) for up to six months.
Relative humidity should be kept between (80-85) %.
Frozen Store at -10 to -20°F (-23 to -29°C) for up to one year
Butter should be stored away from highly aromaticfood products.
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The capacity of the butter making machines(Continuous Butter Making
Machine) ranges from 500 kg to 14,000 kg butter/h.
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Thank You.