Butter

Butter

REKHA S. SINGHALHEAD OF FOOD ENGINEERING AND TECHNOLOGY DEPT.INSTITUTE OF CHEMICAL TECHNOLOGY,MATUNGA, MUMBAI - 400 019

DEFINITION• Butter may be defined as a fat concentrate which is obtained by churning cream,

gathering the fat into a compact mass and then working it.

FSSAI Definition with specifications :-• table (creamery) butter is the product obtained from cow or buffalo milk or a

combination thereof, or from cream or curd obtained from cow or buffalo milk or a combination thereof, with or without the addition of common salt and annatto or carotene as coloring matter.

• It should be free from other animal fats, wax and mineral oils, vegetable oils and fats.

• No preservative except common salt and no coloring matter except annatto or carotene may be added.

• It must contain not less than 80 per cent by weight of milk fat, not more than 1.5 per cent by weight of curd and not more than 3 per cent by weight of common salt.

• Diacetyl may be added as a flavoring agent but, if so used, the total diacetyl content must not exceed 4 ppm.

• Ca(OH)2, NaHCO3, Na2CO3, Na3(PO4)2 may be added, but must not exceed the weight of butter as a whole by more than 0.2 %.

CLASSIFICATIONA. Pasteurized cream butter

Made usually from pasteurized sweet cream. Such butter usually has a milder flavor than that made from similar cream not pasteurized.

B. Ripened cream butter Made from cream in which a pleasant delicate aroma has been developed before churning by ripening (i.e. inoculating the cream with a butter culture and holding it at a desired temperature). Properly made, ripened cream butter has a delicate flavor which is sometimes referred to as 'real butter flavor‘.

C. Unripened cream butterMade from unripened cream. The flavor of such butter is usually mild.

D. Salted butterButter to which salt has been added.

E. Unsalted butter Contains no added salt

CLASSIFICATIONE. Sweet cream butter

ln this case, the acidity of the churned cream does not exceed 0.20 per cent.

F. Soar cream butter Made from cream which has more than 0.20 per cent acidity.

G. Fresh butter Such butter has not undergone cold storage.

H. Cold storage butterHere, it has been stored at a temperature of about -18 0C (0 0F)for some time.

I. Creamery butterMade in a creamery or dairy factory. lt is more uniform in quality than 'dairy butter'.

COMPOSITION

Table.1 Approximate Composition of Butter

Constituents Percentage

Butter fat 80.2

Moisture 16.3

Salt 2.5

Curd 1.0

FOOD & NUTRITIVE VALUE

• Rich source of fat!!

• Rich in fat soluble vitamins such as A, D, E, K.

Fig.1 Butter Manufacturing

Cream

Standardization (35-40 & fat)

Packaging and storage (-23 to -29'C)

Salting & working

Washing

Churning

Ageing (5-10 0C)

Cooling (5-10 0C)

Pasteurization (82-88 0C)/No hold

GradingWeighingSamplingTesting

GradingWeighingSamplingTesting

Separation Neutralization

Preheating (35-40 0C)

Receiving creamReceiving milk

Cooling and ageing of cream

• Cream is cooled by lowering its temperature, and aged by holding it at this (low) temperature for a few hours.

• Cooling is essential since cream will not churn until the butterfat in the fat globules has at least partially solidified (crystallized).

• Insufficiently solid cream will result in higher fat loss in the buttermilk and the butter obtained will have an unsatisfactory, weak body.

• The optimum temperature for the cooling and ageing of cream should preferably be 5-10 0C (41-50 0F).

• 'Shock‘ cooling of warm cream with ice is not conducive to proper fat crystallization, since there is a subsequent temperature rise due to latent heat. Consequently, inexhaustive churning and an unsatisfactory, weak bodied butter results.

Cooling and ageing of cream

• Also excessive cooling & ageing one has to avoid, otherwise firm fat globules will coalesce with difficulty during churning only, greatly prolonging the churning process.

• The ageing period should be at least 2 to 4 hours, preferably 15-16 hours (overnight).

• The optimum temperature for cooling and ageing cream depends on: – composition of fat– size of fat globules – fat percentage of cream– period of ageing– temperature of churning and– acidity of cream

Ripening of cream

• This refers to the fermentation of cream with the help of desirable starter cultures.

• Objects:o To produce butter with a pleasing, pronounced characteristic flavor and

aroma, uniformly from day to dayo To obtain exhaustive churning, i.e. a low fat loss in buttermilk.

• Procedure:o Addition of starter culture containing lactic acid producers such as Str.

Iactis and/or Str. Cremoris, together with aroma (diacetyl) producers such as Str. diacetilactis, Leuc. citrovorum and Leuc. dextranicum, in correct proportions, at 0.5-2.0 %.

o After being thoroughly mixed, the cream is incubated at 21 0C (70 0F) for 15-16 hours.

Ripening of cream

• Role of diacetyl:o typical flavor of butter from ripened cream is mainly the effect of diacetyl,

which is not present in sweet cream.o 0.2-0.6 p.p.m. imparts mild flavor while 0.7-1.5 p.p.m. results in full rich

butter flavor.

• Ripening process is expensive & time consuming; also most of the flavoring substances enter into the buttermilk and wash-water, and are lost to the butter. Hence, synthetic flavors are sometimes added during the working process.

• However, 1. such butter has a somewhat harsh unnatural aroma.2. it lacks the pleasing, mellow, uniformly blended aroma of ripened-cream

butter.3. the aroma lacks permanence.

Churning

• Churning of cream consists of agitation at a suitable temperature until the fat globules adhere, forming larger and larger masses, and until a relatively complete separation of fat and serum occurs.

• The object of churning cream is to produce butter, as it is meant for breaking emulsion.

• Churning cream is relatively easy as compared to whole milk as it contains more fat.

• Agitation is carried at low temperatures (31-36 0C), for less fat loss in buttermilk.

Churning• Factors influencing churnability of cream and body of butter:

1. Chemical composition of fat2. Size of fat globules3. Viscosity of cream4. Temperature of cream at churning5. Fat percentage of cream6. Acidity of cream7. Load of churn8. Nature of agitation9. Speed of churn10.Pre-churning holding period

Churning Operation

• Preparing the churn:A new churn (especially a wooden one) requires careful pre-treatment before use. An old churn (wooden and metal) requires proper sanitization and cooling, to render it clean.

• Filing cream into the churn: The cream should be strained so as to remove lumps and chance objects. The amount then filled should preferably be slightly below the rated capacity.

• Addition of butter color:This maintains the uniformity of yellow color in butter throughout the year for consumer satisfaction. The amount varies from 0 to 250 ml or more per 100 kg of butterfat. Annatto and carotene (veg. origin), Yellow AB/OB (mineral origin) are commonly used.

Churning Operation

• Operating the churn:o After initial rotation for 5-10 mins, gas is removed by opening the churn

vent.o After foaming, a stage comes when cream starts breaking away from spy

glass which becomes clear & butter granules start appearing.o Sometimes, ‘break water’ is added at this time to lower the temperature &

thereby control the body of the butter.o Churning is continued till butter grains of desired size are obtained.

Churning Factors affecting fat loss in buttermilk:• Fat percentage of cream at churning:

The lower the fat percentage of cream, the lower the fat percentage of buttermilk, but the greater is the per cent total fat loss in buttermilk, and vice versa.

• Size of fat globules:The greater the proportion of small sized fat globules (2 micron or less), the greater the fat loss, and vice versa. The small globules escape churning action and pass on to the buttermilk.

• Acidity of cream at churning:According to Hunziker, sour cream causes a lower fat loss than sweet cream; but according to McDowall, the reverse is true.

• Physical properties of fat:The softer the fat. the more the fat loss, and vice versa.

• Conditions of cooling and ageing:Insufficient cooling and ageing (i.e. improper fat crystallization) causes more fat loss, and vice versa.

Churning Factors affecting fat loss in buttermilk:

• Conditions of churning: Over-loading, gross under-loading and under-churning all cause a greater fat loss.

Washing

• Draining the buttermilk : When the cream has, been churned, the churn is stopped in the proper position, a drain-plug fixed, and the buttermilk removed through a sieve.

• Purpose of washing:1. to remove all loose buttermilk adhering to butter grains so as to reduce

the curd content of butter, thereby, improving its keeping quality

2. to correct defects in the firmness of butter by proper adjustment of wash water temperatures

3. to decrease the intensity of certain off-flavors (in case of poor quality cream); etc.

Washing• Procedure of washing:

– After it has been drained, chilled water is added to the butter grains in the churn.

– The temperature of the water is usually 1-2 0C lower than the churning temperature of cream, and an amount equal to the quantity of buttermilk removed.

– After a few revolutions, the wash water is drained out. Normally one wash is enough for good quality butter.

• Quality of wash water: – Should be physically clean and bacteriologically and chemically safe.– lt is best to use freshly pasteurized and cooled water.

Salting and working• Salting:- This refers to the addition of salt to butter.• Objects:

1. to improve keeping quality2. to enhance taste3. to increase overrun.

• Amount and quality:Usually, common salt is added at the rate of 2 to 2.5% of butterfat. The quality of salt should be good and it should be free from any extraneous matter and germs. Excessive salt damages the flavor of butter.

• Method of salting1. Dry salting- most common. addition of dry salt (in installments, if required)

by sprinkling it over the surface of the butter during working.2. Wet salting. The calculated amount of salt is wetted in the least amount of

potable water and then sprinkled over the butler during working.3. Brine salting. The-salt is adcled in the form of a saturated soluticrn of brine.

Practicable when only light salting is required.

Salting and working

• Working:- This refers to the kneading of butter.

• Objects:1. to completely dissolve, uniformly distribute and properly incorporate the

salt.2. to expel buttermilk and to control the moisture content of butter.3. to fully incorporate the added make-up water in butter.4. to bring the butter grains together into a compact mass fat inconvenient

handling and packaging.

• During working, the moisture in butter is reduced to droplet of microscopic size, which are mostly sterile.

Salting and working

Procedure • The working should be continued until the butter has a compact body, a closely-

knit grain, a tough waxy texture and an even distribution of salt and moisture. • There should be no free moisture on the trier plug drawn from the butter. • Throughout the working process, the temperature should be controlled. Both

over-working and under-working are harmful and should be avoided; the former damages the body and texture of butter, while the latter produces leaky butter.

• Working increases the air-content of butter. Normally-worked butter has an air-content of 0.5 to 10 ml (average 4.0 ml.) per 100g of butter. The air-content of butter is important because it affects – the density of butter– its microbial spoilage– its oxidative spoilage.

Packaging and storage

Types of packs• Bulk or wholesale: in boxes, tubs, casks• Retail: 25, 50, 100, 250, 500 g pats; also in collapsible (metal) tubes

Packaging materials• Wood or timber: White Ash or Spruce, White Pine, Firkin Teakwood, etc.

• Parchment paper/substitutes: Vegetable parchment paper/butterpaper, cellophane, pliofilm, polythene, etc.

• Aluminium foil/laminates: Moisture and greaseproof, non-tainting and non- toxic, opaque, air-tight, etc.

• Tin-plate cans: Advantageous in tropical countries not in preventing melted butter from escaping in hot weather but in preventing absorption of foreign flavor.

Packaging and storage

Storage• The temperature of commercial cold storage of butter ranges from -23 0C to -29

0C (-10 0F to -20 0F).

Distribution• This is usually done from the butter factory to the wholesaler in the original

bulk package and to the retailer in wrapped pats in cartons/boxes or tin cans.

• The temperature during the entire period of distribution should preferably be at -18 0C to -29 0C (0 to 20 0F).

• It may also be sold in retail trade from a deep freeze refrigerated butter box.

Overrun

• Overrun may be defined as the increase in the amount of butter made from a given amount of fat. It is usually expressed as a percentage.

• Cause: Overrun is caused by the presence (in addition to that of fat) of moisture, curd, salt, etc. in butter.

• It is a source of profit to the butter-maker (economical aspect), and also helps to check the efficiency of factory operations ( technical aspect).

% OR =

where,OR = overrun in butter (usually expressed as a percentage)B = butter made (kg)F = fat in churn (kg)

100F

F - B

Yield

• This is calculated by the formula:

Y =

where,Y = yield of butler (kg)F = fat content of cream (kg)%OR = percentage overrun in butter (avg=20-22)

• Under Indian conditions, assuming the percentage overrun to be 20,

Y = F × 1.20

100

OR) % (100F

JUDGING & GRADING OF BUTTER

Table. Score Card of Table Butter

Item Perfect score

Flavor 45

Body & Texture 30

Color 10

Salt 10

Package 5

DEFECTS IN ICE CREAM, CAUSES & PREVENTION

FLAVOR

Table.6 Defects In Ice Creams, their Causes, & Prevention

Name of defect Causes Prevention

Acid/High-acid/sour

Using acid (sour) cream, Under-neutralization of Cream

Using sweet cream, Optimum neutralization of cream

Alkaline Over-neutralization of Cream Optimum neutralization of cream

Bitter intake of bitter-weeds by milch animals, Lipase activity during (raw) cream separation, Growth proteolytic bacteria in cream

Eradication of offending Weeds, Checking lipase activity by avoiding the ‘danger zone' (100-120 0F) duringraw cream separation, Storage of cream at 5 0C or below to check bacterial growth

Cheesy Growth of proteolytic bacteria leading to casein breakdown

Storage of cream at 5 0C or below to check bacterial growth

Cooked Overheating during pasteurization

Proper & controlled heating during the same


FLAVOR

Table. Defects In Table butter, their Causes, & Prevention


Feed and weed Feeding of milk-tainting feeds and weeds within three hours beforemilking

Feeding of milk-tainting feeds and weeds soon alter milking, Eradication of milk tainting weeds, vacreation

Fishy High-acid salted butter in the presence of appreciable amounts of copper and/or iron content

Unsalted sweet-cream Butter (under commercial cold storage conditions)

Flat Low diacetyl/salt content in butter, Excessive washing of butter

Adequate ripening of cream before churning, Correct salt content in butter, Optimum washing of butter

Rancid Fat hydrolysis due to lipase action in milk or cream

Inactivating lipase by proper pasteurization of milk/cream


FLAVOR

Table. Defects In Table butter, their Causes, & Prevention


Oxidized/oily/metallic/tallowy

Fat oxidization due to direct contact of milk/cream/butter with Cu/Fe, sunlight etc.

Feeding of milk-tainting feeds and weeds soon alter milking, Eradication of milk tainting weeds, vacreation

Stale Cream of poor quality held too long before churning, Butter stored at insufficient low temperatures

Avoiding long storage of cream during churning, correct temperature for butter storage.

Yeasty Using old, yeasty cream for churning

Using fresh, sweet cream for churning


BODY & TEXTURE



Crumbly Under working of butter, seasonal changes in fat composition, sudden chilling after production

controlled cooling, ageing, churning & washing temperatures, avoiding sudden chilling after production

Greasy Overworking of butter, Excessively high temperature of wash water

Adequate working, correct temperature of wash water

Gummy High proportion of high melting point fats

Avoid feed conatining high melting point fats

Leaky Under working of butter, excessive churning temperatures, overchurning, incorrect cooling & ageing of cream

Adequate working of butter, Correct churning temperature of cream, Optimum churning of butter, Correct cooling and ageing of butter, Correct temperature of wash water


BODY & TEXTURE



Mealy/Grainy Incorrect neutralization of high-acid cream with lime, 'Oiling off’ of fat during butter making

Correct neutralization of high-acid cream with Lime, Avoiding 'oiling off‘ of fat during butter making

Course/Icy Low solids &/or stabilizers, long storage inadequate ageing, slow

freezing & hardening, heat shock,

Optimum solids &/or stabilizers, adequate ageing, rapid freezing & hardening, avoiding heat shocks,

short storage

Spongy/Weak Inadequate cooling and ageing of cream, Churning cream at toohigh a temperature, High proportion of low melting point fats

Adequate cooling and ageing of cream, Churning cream at optimumTemperature, Adjusting churning conditions

Sticky Overworking of (crumbly) Butter Adequate working of Butter

THANK YOU

Butter

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