Butter processing, organic

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). 

Unsaturated fats, as noted in Section 13.3, tend to be liquids at room temperature. They can be transformed to a more solid consistency, however, by hydrogenation, a chemical process in which hydrogen atoms are added to carbon—carbon double bonds. Mix a partially hydrogenated vegetable oil with yellow food coloring, a little salt, and the organic compound butyric acid for flavor, and you have margarine, which become popular around the time of World War II as an alternative to butter. Many food products, such as chocolate bars, contain partially... 

The autoxidation reaction is difficult to control, so it is not often used for synthetic purposes. However, it is a very important natural process. The slow deterioration of organic materials, such as rubber, paint, and oils, and that of many foods, such as butter... 

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. 

Ghee is clarified butter from the milk of water buffaloes or cows. Although the butter is heated enough to ehm-inate non-sporulating organisms, the process is unlikely to kill the spores of Clostridium tetani. This may explain why a case-control study in rural areas of Pakistan identified its traditional use as an umbilical cord dressing as a risk factor for the development of neonatal tetanus (24). 

Contrary to microbial flavour generation directly in the food by starter cultures, the technical bioreactions for flavour production with micro-organisms do not use the complete food raw material as substrate. Isolated and purified single components of food are used as substrates for the micro-organisms. Examples are butterfat from butter, proteins from meat, carbohydrates from plant food materials. Microbial material syntheses may lead to chemically defined pure substances (cf. chapter 3.2.1.1.2). It is also possible to obtain complex mixtures of different compounds. Polysaccharides, natural colours and also complex flavour extracts belong to this category. Figure 3.17 outlines the principle of such processes. 

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. 

Butter oil is a commercial product made from melted butter by either centrifuging or directly making it from cream by patented processes by which the unwanted curd is removed by running the nearly churned cream into hot water. This causes the curd to precipitate, and the butter oil can then be recovered by centrifuging. Butter oil can be used directly in many food products or may be treated with selected enzymes (or organisms), which bring about lypolysis. The resulting very flavorful product is known as EM butter oil (or lipolyzed butter oil, LBO). 

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