Butter processing

The churning of sweet cream produces butter. In the United States there are continuous churns, which apply pressure and agitation to cream on a continuous stream, extracting the buttermilk and adding salt throughout the process. There also is the older, batch churn method of butter production. The consumer generally does not understand the difference, and both types of product sell side by side on the shelf. 

Batch churning is one of the steps required for the production of cultured butter. The slow ripening of cream inoculated with a culture over 16 hours produces cultured butter. The resulting cultured cream is then churned into butter that has a unique flavour. 

---

The following food products prepared for human consumption were analyzed for free and total gossypol Proteina bread, a product of Mrs. Baird s Bakery, Fort Worth, Texas crunchy and smooth Cot-N-Nut Butter, processed at the American Nut Corporation, Lewisville, Texas ... 

Ob and Eg are determined from force-deformation curves for materials which exhibit squeezing flow behavior (e.g., peanut butter, processed cheese). 

The boric and sulfuric acids are recycled to a HBF solution by reaction with CaF2. As a strong acid, fluoroboric acid is frequently used as an acid catalyst, eg, in synthesizing mixed polyol esters (29). This process provides an inexpensive route to confectioner s hard-butter compositions which are substitutes for cocoa butter in chocolate candies (see Chocolate and cocoa). Epichlorohydrin is polymerized in the presence of HBF for eventual conversion to polyglycidyl ethers (30) (see Chlorohydrins). A more concentrated solution, 61—71% HBF, catalyzes the addition of CO and water to olefins under pressure to form neo acids (31) (see Carboxylic acids). 

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. 

Butter. In the United States about 10 wt % of edible fats used are butter. Butter is defined as a product that contains 80% milk fat with not more than 16% moisture. It is made of cream with 25—40% milk fat. The process is primarily a mechanical one in which the cream, an emulsion of fat-in-semm, is changed to butter, an emulsion of semm-in-fat. The process is accompHshed by churning or by a continuous operation with automatic controls. Some physical properties are given in Table 16 (see Emulsions). 

Minor Varieties. Brick teas are prepared in the former Soviet Union and in parts of the People s RepubHc of China (82). These products are often cooked as a soup with butter or other fats. Flavorants such as jasmine flowers maybe added during processing. Oil of bergamot is used to prepare Ead Grey tea. 

Rich sources of vitamin A include dairy products such as milk cheese, butter, and ice cream. Eggs as well as internal organs such as the Hver, kidney, and heart also represent good sources. In addition, fish such as herring, sardines, and tuna, and in particular the Hver oil from certain marine organisms, are excellent sources. Because the vitamin A in these food products is derived from dietary carotenoids, vitamin A content can vary considerably. Variation of vitamin A content in food can also result from food processing and in particular, oxidation processes (8). 

The Codex Committee on Cocoa and Chocolate Products defines cocoa butter as the fat produced from one or more of the following cocoa beans, cocoa nibs, cocoa mass (chocolate Hquor), cocoa cake, expeUer cake, or cocoa dust (fines) by a mechanical process and/or with the aid of permissible solvents (10). It further states that cocoa butter shall not contain sheU fat or germ fat ia excess of the proportion ia which they occur ia the whole bean. 

Codex has also defined the various types of cocoa butter ia commercial trade (10). Press cocoa butter is defined as fat obtained by pressure from cocoa nib or chocolate Hquor. In the United States, this is often referred to as prime pure cocoa butter. ExpeUer cocoa butter is defined as the fat prepared by the expeUer process. In this process, cocoa butter is obtained direcdy from whole beans by pressing ia a cage press. ExpeUer butter usuaUy has a stronger flavor and darker color than prime cocoa butter and is filtered with carbon or otherwise treated prior to use. Solvent extracted cocoa butter is cocoa butter obtained from beans, nibs, Hquor, cake, or fines by solvent extraction (qv), usuaUy with hexane. Refined cocoa butter is any of the above cocoa butters that has been treated to remove impurities or undesirable odors and flavors. 

Cocoa butter substitutes and equivalents differ greatly with respect to their method of manufacture, source of fats, and functionaHty they are produced by several physical and chemical processes (17,18). Cocoa butter substitutes are produced from lauric acid fats such as coconut, palm, and palm kernel oils by fractionation and hydrogenation from domestic fats such as soy, com, and cotton seed oils by selective hydrogenation or from palm kernel stearines by fractionation. Cocoa butter equivalents can be produced from palm kernel oil and other specialty fats such as shea and ilHpe by fractional crystallization from glycerol and selected fatty acids by direct chemical synthesis or from edible beef tallow by acetone crystallization. 

Flavors, emulsifiers, or cocoa butter are often added during conching. The flavoring materials most commonly added in the United States are vanillin, a vanillalike artificial flavor, and natural vanilla (25) (see Flavors AND SPiCEs). Cocoa butter is added to adjust viscosity for subsequent processing. 

Tempering. The state, or physical stmcture, of the fat base in which sugar, cocoa, and milk soHds are suspended is critical to the overall quaHty and stabiHty of chocolate. Production of a stable fat base is compHcated because the cocoa butter in soHdified chocolate exists in several polymorphic forms. Tempering is the process of inducing satisfactory crystal nucleation of the Hquid fat in chocolate. 

A stable crystalline form for chocolate depends primarily on the method used to cool the fat present in the Hquid chocolate. To avoid the grainy texture and poor color and appearance of improperly cooled chocolate, the chocolate must be tempered or cooled down so as to form cocoa butter seed crystals (31). This is usually accompHshed by cooling the warm (44—50°C) Hquid chocolate in a water jacketed tank, which has a slowly rotating scraper or mixer. As the chocolate cools, the fat begins to soHdify and form seed crystals. Cooling is continued to around 26—29°C, during which time the chocolate becomes more viscous. If not further processed quickly, the chocolate will become too thick to process. 

Ramirez, W. F. Computational Methods for Process Simulations. Butter-worths, Boston (1989). 

There are three principal categories of rec tification tests according to Mah Chemical Process Structures and Infoimation Flows, Butter-worths, Boston, 1989, p. 414). These are the global test, the constraint test (nodal test), and the measurement test. There are variations published in the literature, and the reader is referred to the references for discussion of those. 

Similar processes occur with azo compounds [10]. trans-Dimethylaminoazobenzene (butter yellow) yields some of the cis isomer on irradiation with long-wavelength UV light and this possesses a lower hRf than the trans compound on rechromatographing with the same mobile phase using the two-dimensional SRS technique (Fig. 17). IR and MS measurements were used to confirm that no oxygen had been incorporated into the molecule. 

E 100 1% bixin propylene glycol, potassium hydroxide, mono- and diglycerides Annatto extract in vegetable oil. Yellow-orange beverages Butter, oils, margarines, processed... 

Butters, M., Catterick, D., Craig, A. et al. (2006) Critical Assessment of Pharmaceutical Processes - A Rationale for Changing the Synthetic Route. Chemical Reviews, 106(7), 3002-3027. 

---