Butter, making

Dairy work Applications include vessels for milk storage and sterilisation, cooling units, cream separators and cheese and butter-making equipment, as well as general dairy fittings, bottle-washing machinery and tankers for bulk milk transport. Extensive use is made of these steels in equipment used in production of ice cream and dried milk. 

Many Websites willingly divulge the secrets of butter making, such as http //www. foodfunandfacts.com/milk.htm. The site http //www.culinarycafe.com/Eggs-Dairy/ Clarified Butter.html describes how (and why) to make clarified butter. 

Becker, S. L. "Butter Makes them Grow" Bulletin 767 of... 

Cream is pasteurized at 71° to 77 °C for 30 min, cooled to 5°-10°C, and held for several hours to provide the required distribution of liquid and crystalline milk fat. For continuous butter making, pasteurized cream, containing about 40% milk fat, is processed by one of the fol-... 

The sterols present in cocoa butter make up about 0.3 to 0.4% of the oil and, as in other oils, they exist as free sterols, esters with fatty acids, and as glucosides and acylated sterol glucosides. Sterol determinations are normally carried out on the saponified material after isolation of the sterol fraction by TLC, although recovery from the TLC plate is lower than can be achieved by the use of HPLC, which also gives improved separation of the desmethylsterols and triterpene alcohols. Gas chromatography can be performed on the non-derivatized sterols provided the column is in good condition but acetylation (which can precede TLC) or silylation gives more consistently reliable resolution and peak shape. 

Most of the methods used to characterize the rheological behavior of butter are empirical and attempt to imitate certain sensory perceptions. They typically involve penetrometry, extrusion or sectility tests (Prentice, 1972). In these tests, the structure of the material is destroyed in order to probe its response to an applied stress or deformation. These methods mostly serve a quality control function. Their results provide an index of consistency to adjust milk-blending operations or to regulate a step in the butter-making process. While the results have practical significance, they often have no theoretical basis. Therefore, attempts have also been made to study the intrinsic properties of plastic fats. In many such cases, small deformation tests, in which the structure of the sample remains intact have been used to probe milk fat rheology. 

Butter-making by churning (steps 3-5 above) involves shearing at a low temperature, which partially breaks the oil-in-water emulsion of the cream and after drainage of the buttermilk, concentrates the fat to 80 82%. After drainage of most of the buttermilk, the butter is sheared further (worked) to produce a viscoelastic water-in-fat emulsion. The objective is to reduce the aqueous phase to a maximum of 16% water, containing 2% solids non-fat with the optional addition of up to 2% salt and/or acid/flavor concentrates. 

The aim should be to control all the process variables within narrow ranges, so that the butter-making process is consistent. 

Evaluate a recipe based on skimmed milk powder but replacing all the milk fat with butter, whilst also allowing for the moisture content of the butter. Make up this recipe and compare it with a control recipe made from condensed milk. Do you now know why toffee is normally made from condensed milk ... 

MOM S OMEGA-3 ALMOND BUTTER Makes about 216 cups... 

The main branches into which the industry is commonly divided are covered by textbooks. The fluid milk division has Market Milk and Related Products (28) by Sommer, Market Milk (19) by Kelly and Clement, and The Market Milk Industry (26) by Roadhouse and Henderson. The ice cream division can refer to The Theory and Practice of Ice Cream Making (29) by Sommer or The Ice Cream Industry (34) by Turnbow, Tracy, and Raffetto. Wilster s Practical Butter Manufacture (38) is an up-to-date practical manual, including recent developments in continuous butter making. Hunziker s The Butter Industry (15) has long been a standard work, as has his Condensed Milk and Milk Powder (14), which deals with sweetened condensed milk, evaporated milk, dried milk, and malted milk. Whittier and Webb, in Byproducts from Milk (37), cover a whole galaxy of products derived from skim milk, whey, and buttermilk. 

H. W. Conn and H. Weigmann during 1890 to 1897 carried on much work which showed to the creamery men that the use of butter-starters for ripening cream reduced butter making to a scientific basis. It was this introduction of pasteurization and butter-starters combined with the Babcock test, which made it possible for creameries to be successfully established throughout dairy regions and to develop new dairy regions. 

The temperature of pasteurization of cream in Europe is 180° F. while lower temperatures are extensively used in this country. Rogers, Berg, and Davis say that in the continuous pasteurization of sweet cream for butter making, a temperature not lower than 166° F. nor higher than 175° F. should be used. Examination of the butter after storage indicates that pasteurization at 150° F. or lower leaves in the cream some factor causing a deterioration of the butter. The flavors of butter made from cream pasteurized at 180° F. is somewhat affected by heat. 

Nowadays, butter-making is a fully automated, continuous process. The machines have a throughput of 7.5-10 t/h and produce a product of constant quality and composition. 

The characteristics of the process wastewaters from each pretreatment sub-group are shown in Table 3. Daily wastewater flows are characterized as intermittent because some major unit processes, e.g., cheese and butter making, are batch, and because milk processing equipment must be shut down daily for sanitizing to maintain rigid health standards. Relatively clean water may be a substantial portion of the total wastewater from a dairy plant. These waters are from condensers, refrigeration compressors, milk coolers, and air conditioning systems. 

Butter is a water-in-oil emulsion (w/o emulsion) made Ifom cream by phase inversion occurring in the butter-making process. According to its manufacturing process, three types exist ... 

A general idea of the most important processing steps involved in butter making is given in Fig. 10.24. 

Real buttermilk is the by-product of the butter-making process. When fresh cow s milk, with the cream still in it, is churned, the butterfat separates into a lump of butter, and the remaining liquid is buttermilk. Most of what you find in the supermarket, however, is cultured buttermilk—a... 

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