Butter manufacture

Rogers, W. P. and Pont, E. G. 1965. Copper contamination in milk production and butter manufacture. Aust. J. Dairy Technol. 20, 200-205. 

L ses for lactose include Infant foods bacteriology hacking and confectionery margarine and butter manufacture manufacture of penicillin, yeast, edible protein, and riboflavin culture media adsorbent in chromatography and pharmacy... 

Anderson, R.F. 1986. Continuous butter manufacture. Bulletin 204, International Dairy Federation, Brussels. 

The principal questions concerning separation in a butter manufacturing facility are the choice of cream fat content and the choice of the separation technique, milk separation before or after pasteurization, temperature of separation, and regulation of the fat content. Separation of cream from milk is possible because of a difference in specific gravity between the fat and the hquid portion, or semm. Whether separation is accomplished by gravity or centrifugal methods, the result depends on this difference (48). 

The heat treatment of cream plays a decisive role in the butter-manufacturing process and the eventual quality of the butter. It is important that milk and cream be handled in the gentlest possible way to avoid mechanical damage to the fat, a serious problem in continuous manufacture (Fritz process) of butter (80). Cream is pasteurized or heat treated for the following reasons to destroy pathogenic micro-organisms and reduce the number of bacteria, to deactivate enzymes, to liquify the fat for subsequent control of crystalhzation, and to provide partial elimination of undesirable volatile flavors. 

Butter manufacture continues to serve as the safety valve for the dairy industry. It absorbs surplus milk supply above market requirements for other dairy products. Milk not required by the demand for these products overflows into the creamery, is skimmed, and the cream is converted to butter. When the milk supply for other products runs short of their demand, milk normally intended for buttermaking is diverted into the channels where needed. Even though consumption patterns have... 

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. 

All the methods of butter manufacture involve complete or partial removal of the fat globule membrane which is largely lost in the buttermilk, which is, consequently, a good source of phospholipids and other emulsifiers. 

Buttermilk is a by-product of butter manufacture, in which pasteurized cream is cultured and then churned to produce butter and buttermilk. It has approximately the same composition as skimmed milk, and can also be concentrated and spray dried. Buttermilk provides a distinctive, fresh flavour. 

The health risks to human consumers of tissue residues of AMDs exceeding MRLs, or residues of AMDs for which no MRL has been determined, include direct toxicity to cells of the host, immunotoxicity (allergenicity), and the emergence of resistance in human GIT microflora and its subsequent spread. In addition, there is a requirement to achieve low concentrations of AMDs in milk to ensure noninterference with the manufacture of milk-derived products cheese, butter, and yogurt. Concentrations of antimicrobials as low as 1 ftg/kg can delay starter activity for these dairy products. Moreover, AMDs may decrease acidity and retard flavor production in butter manufacture, as well as inhibit the ripening of cheeses. 

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