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Butter granule

Buttermilk. Buttermilk is drained from butter (chum) after butter granules are formed as such, it is the fluid other than the fat which is removed by churning. Buttermilk may be used as a beverage or may be dried and used for baking. Buttermilk from churning is - 91% water and 9% total sohds. Total sohds include lactose [598-82-3] 4.5% nitrogenous matter, 3.4% ash, 0.7% and fat, 0.4%. Table 17 gives the U.S. specifications for dry buttermilk (DBM) and whey. [Pg.367]

Historically, butter has been produced by churning chilled cream until the oil-in-water (O/W) milk fat emulsion is broken and the milk fat forms butter granules that separate from the aqueous buttermilk phase. Several continuous buttermaking processes are now available to manufacture butter (Brunner 1974 Harper and Seiberling 1976). [Pg.747]

The separated buttermilk is drained. Its milk fat content should be as low as possible which is mainly influenced by the way of physical cream ripening. Sweet buttermilk contains more milk fat (0.3-0.6%) than sour buttermilk (0.2-0.3%). The butter granules are washed with cool tap water to reduce the buttermilk solids content. This step is omitted in cases where buttermilk drainage is sufficient. The process of buttermilk and wash water removal is controlled in such a way that a low residual water content (about 13%) is obtained, so that the final water content can be adjusted to 16% by controlled addition of flavour concentrates/cooking salt solution/water. Addition of sour flavour concentrates allows the... [Pg.224]

The butter granules together with the added solutions are kneaded by rotating the vat (batch process) or by worm conveyors (continuous process). In big continuous equipment, the kneader consists of two sections. The first removes excess water at a low rotational speed, whereas the second section finely disperses the serum, added solutions and some air at a higher rotation. Perforated plates and revolving knives promote this dispersion. [Pg.225]

During the Booser process 3-4% of starter cultures are incorporated into the butter granules (water content 13.5-14.5%) obtained from sweet... [Pg.526]

Lactic acid and a flavor concentrate are obtained by separate fermentations during the first step of the NIZO process. In a second step they are mixed and incorporated into the butter granules from sweet cream. [Pg.526]

Cultured buttermilk is manufactured by fermenting whole milk, reconstituted nonfat dry milk, partly skimmed milk, or skim milk with lactic acid bacteria. Most commercial cultured buttermilk is made from skim milk. Mixed strains of lactic streptococci are used to produce lactic acid and leuconostocs for development of the characteristic diacetyl flavor and aroma. Buttermilk is similar to skim milk in composition, except that it contains about 0.9% total acid expressed as lactic acid. The percentage of lactose normally found in skim milk is reduced in proportion to the percentage of lactic acid in the buttermilk. According to White (1978), the fat content of buttermilk usually varies from 1 to 1.8%, sometimes in the form of small flakes or granules to simulate churned buttermilk, the by-product of butter churning. Usually 0.1% salt is added. [Pg.46]

With pure butter, which has not been previously melted, no change of tint is observed, but only darker granulations on the red ground. Salt... [Pg.37]

In the case of milk fat globules, partial coalescence can lead to the formation of irregularly-shaped granules (e.g., butter clumps), or the formation of a continuous network (e.g., whipped cream or ice cream). Walstra et al. (1999) reported that the following factors affect the rate of partial coalescence in milk ... [Pg.189]


See other pages where Butter granule is mentioned: [Pg.200]    [Pg.748]    [Pg.748]    [Pg.312]    [Pg.672]    [Pg.675]    [Pg.303]    [Pg.550]    [Pg.417]    [Pg.224]    [Pg.224]    [Pg.526]    [Pg.526]    [Pg.327]    [Pg.200]    [Pg.748]    [Pg.748]    [Pg.312]    [Pg.672]    [Pg.675]    [Pg.303]    [Pg.550]    [Pg.417]    [Pg.224]    [Pg.224]    [Pg.526]    [Pg.526]    [Pg.327]    [Pg.146]    [Pg.1168]    [Pg.229]    [Pg.1676]    [Pg.171]    [Pg.2324]    [Pg.2307]    [Pg.118]    [Pg.82]    [Pg.175]    [Pg.445]    [Pg.45]   
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