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Butter economics

Milk has been a source for food for humans since the beginning of recorded history. Although the use of fresh milk has increased with economic development, the majority of consumption occurs after milk has been heated, processed, or made into butter. The milk industry became a commercial enterprise when methods for preservation of fluid milk were introduced. The successful evolution of the dairy industry from small to large units of production, ie, the farm to the dairy plant, depended on sanitation of animals, products, and equipment cooling faciUties health standards for animals and workers transportation systems constmction materials for process machinery and product containers pasteurization and sterilization methods containers for distribution and refrigeration for products in stores and homes. [Pg.350]

White chocolate has been defined by the European Economic Community (EEC) Directive 75/155/EEC as free of coloring matter and consisting of cocoa butter (not less than 20%) sucrose (not more than 55%) milk or soHds obtained by partially or totally dehydrated whole milk, skimmed milk, or cream (not less than 14%) and butter or butter fat (not less than 3.5%). [Pg.89]

Flaky piecrusts used to contain lard, or at least butter. Solid fats are important in baking, as they separate sheets of dough into thin, independent flakes. Traditional solid fats are animal-derived saturated fats, such as lard and butter. Some vegetable fats, such as coconut and palm kernel oils, are solid, but they are more expensive than some liquid vegetable oils like corn oil, cottonseed oil, or soybean oil. These oils come from plants that are used for more than just the oil they provide. Using several different parts of the plant makes growing them more economical. [Pg.92]

The danger to domestic animals, including pets, is an important hazard in the use of all newer economic poisons. Drift dusts or sprays from carelessly applied materials may set back the useful development of many valuable chemicals. Only recently have authorities finally decided that we should slow down on the use of DDT on cows until we know more about the occurrence of the chemical in rtiilk, butter, and steaks. Our sportsmen and, incidentally, a major economic factor in our pleasant way of life—the fish, game, and wildlife activities—are part and parcel of the problem of chemical usage in forests and streams. We need continued and expanded investigations of the effects of the newer pesticides on wild life. [Pg.15]

Originally, full cream milk solids were used but now where possible skim milk solids are substituted. A few products are still made from full cream milk solids but this is now rare. In some cases butter or butter oil is added to replace the fat that has been removed from the skim milk. In other cases the fat content of the milk is replaced with vegetable fat. It might appear curious that whole milk is effectively reconstituted from skim milk and butter but there are good reasons. Skim milk powder keeps better than full cream milk powder. Using skim milk and butter can under certain conditions be economically advantageous. [Pg.109]

The main current potential application of lipase-catalyzed fat-modification processes is in the production of valuable confectionery fats for instance, alternative methods of obtaining cocoa-butter equivalents by converting cheap palm-oil fats and stearic acid to cocoa-butter-like fats. The reaction is executed in a water-poor medium, such as hexane, to prevent hydrolysis. At least one commercial apphcation exists. Loders Croklaan (Unilever) has an enzymatic interesterification plant in Wormerveer, the Netherlands. Many other new potential applications of lipases have been proposed of which some will certainly be economically feasible. Examples and details can be found in chapter 9 of this book. [Pg.75]

For many years, the economic value of milk was based mainly or totally on its fat content, which is still true in some cases. This practice was satisfactory when milk was used mainly or solely for butter production. Possibly, the origin of paying for milk on the basis of its fat content, apart from its value for butter production, lies in the fact that relatively simple quantitative analytical methods were developed for fat earlier than for protein or lactose. Because of its economic value, there has long been commercial pressure to increase the yield of milk fat per cow by nutritional or genetic means. [Pg.80]

Because of the comparatively high price of cocoa butter, there is economic gain to be had from the adulteration of what is a premium speciality fat. Other incentives arising from, for example, difficulties in selling inferior grades of fat, and the attraction of recovering fat from waste materials, such as shell and dust, may encourage fraud. [Pg.68]

Non-cocoa fats are added to certain chocolates for a number of reasons. Their introduction was prompted by a sharp rise in the cost of cocoa butter in the 1960s which coincided with the emergence of technologies suitable to analyse butter composition and produce substitute fats. Principally, chocolate manufacture can be made more economical by using more stable processing conditions when other fats are added. The variations in processing required by changes in the chemical composition and physical properties of different batches of cocoa butters, and the effects of erratic harvests, can be ameliorated by the incorporation of the tailored non-cocoa fats. [Pg.70]

Simple empirical viscometers of the orifice and falling ball types, and the controlled shear rate McMichael coaxial cylinder viscometer, have been used traditionally in the chocolate industry. Sophisticated rheometers are now being used increasingly because the economic pressure to reduce the cocoa butter content of chocolate has generated a need for a greater understanding of chocolate rheology (Minifie, 1999). [Pg.765]

The process has been applied to strip oil-soluble vitamins, sterols, and fatty acids from fats and oils. Cholesterol has been successfully removed from anhydrous milkfat in the range of 70-90% (44, 45). Extensive smdies were performed and various temperatures and pressures were used to fractionate milkfat (46). Unfortunately, the process has not proved to be economically feasible due to the low butter fat yield when significant cholesterol was removed (Land O Lakes research). [Pg.660]

This process appears to provide considerable economic and practical advantages over alternative cholesterol reduction technologies, such as steam distillation and supercritical carbon dioxide fluid extraction. For instance, there is no absorption of vitamins, it is a low-temperature operation, and it has a low capital cost. The only economic concern is that the ratio of the addition of p-cyclodextrin to the cholesterol removed is high, creating the potential for a high-cost process. Even so, the Europeans have commercialized the process, and reduced-cholesterol butter and cheese products have been introduced into the marketplace (49). [Pg.662]

A synthetic mixture consists of 5-Gio lactone (3 ppm), 8-G12 lactone (15 ppm), decanoic acid (5 ppm), and kenanone-2 (10 ppm). This technique is simpler, less time-consuming, and more economical that the technique that uses powders. The shelf life of this flavored butter oil is 2.5 months. However, the addition of synthetic antioxidants, butylated hydroxyanisole (BHA) at the 0.02% level, enhances its shelf life so it can compete well with conventional ghee (131). [Pg.691]

Butter Flavors. Technologies for the hydrolysis of butter fat to produce and concentrate the free fatty acids to enhance the butter flavor of products have been available for decades. More recently, biotechnologists have developed methods for producing a variety of fairly pure enzymes, economically and in large quantities. The increased availability of lipases (glycerol ester hydrolases) from microbial... [Pg.693]

The historical uncertainty in the cocoa butter supply and the volatility in cocoa butter prices depending on fluctuating cocoa bean prices forced confectioners to seek other alternatives, which may have a stabilizing influence on the prices of cocoa butter. Ever increasing demand for chocolate and chocolate-type products increases the demand for cocoa beans from year to year. However, it is difficult to predict the supply of cocoa beans. This ensures a continuing need for economical... [Pg.2141]

Shortening is a 100% fat product formulated with animal and/or vegetable oil that has been processed for functionality. It is used as an ingredient in bakery products such as bread, cakes, cookies, short pastries, fillings, and icing. It is also used in frying. Anhydrous milk fat (AMF) is made from either butter or directly from milk cream or fresh cream. Traditionally, butter and lard have been the fats used in bakery products. Consumption patterns have shifted away from traditional animal-based fats to vegetable oils and fats due to economics and nutritional considerations. However, the buttery flavor of milk fat is still desirable. [Pg.42]

A variety of helminths belonging to the class nematoda (roundworms), trema-toda (flatworms or flukes) and cestoda (tapeworms) are known to infect humans and domestic animals. The diseases caused by these worms are not only responsible for occasional deaths and wide range of health problems in man, but also exert detrimental effect on the nutritional and immune status of the host resulting in low resistance against other infections. The presence of helminth infections in livestock leads to decrease in output of animal products (milk, fat, butter, meat, eggs, wool and leather etc.) and has, therefore, strong socio-economic impact in countries with agro-and dairy-based industries [7]. [Pg.2]

The invention concerns the use of supercritical solvents to extract the cocoa butter from cocoa nibs (comminuted cocoa beans) and cocoa mass (fmely crushed beans). The description of other processes in the prior art section of the patent points out that organic solvent extraction results in the presence of residual solvents. Additionally, some of the newer pressing methods, via expellors, for example, introduce waste bean contaminants into the butter which must be removed with economic and taste penalties. [Pg.428]


See other pages where Butter economics is mentioned: [Pg.127]    [Pg.78]    [Pg.261]    [Pg.7]    [Pg.2]    [Pg.24]    [Pg.3]    [Pg.70]    [Pg.275]    [Pg.582]    [Pg.202]    [Pg.29]    [Pg.261]    [Pg.604]    [Pg.235]    [Pg.270]    [Pg.675]    [Pg.694]    [Pg.695]    [Pg.908]    [Pg.1499]    [Pg.1702]    [Pg.1862]    [Pg.2189]    [Pg.161]    [Pg.604]    [Pg.271]    [Pg.12]    [Pg.108]    [Pg.556]    [Pg.232]    [Pg.138]   
See also in sourсe #XX -- [ Pg.2 , Pg.2 , Pg.52 , Pg.54 ]




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