Butter production data

A peak in production surplus in the EC was reached in 1986. This was due not only to increasing supplies but also to a notable drop in the consumption of milkfat. The consumer turned to products with a reduced fat content. This trend applies to almost all milk products and has substantially increased the availability of milkfat for butter production (67, 144). Table 16 gives production data for the EU-15 and other countries for butter, dairy spreads, and margarine blends (145). 

Parker (40) reported the application of on-line NIR analyses for monitoring continuous-process butter production. The point chosen for NIR sampling was the pipe before the packing line. Two probes, a transmitter and a receiver, were installed in the butter pipe. Fiber-optic cables ran from the probes to the instrument. The laminar flow of the butter in the pipe gave a very reproducible sample presentation with very good spectral data. The instrument was calibrated for moisture in unsalted, salted, and cultured butter and for salt. The same author reported the on-line NIR application in the control of the milk powder spray-drying process. 

Consumption of sweet chocolate in the U.S. is low. The majority of chocolate consumed is milk chocolate produced from chocolate liquor, sugar, cocoa butter, and milk solids. Because most milk chocolate produced in the U.S. contains 10 to 12% chocolate liquor, differences in methylxanthine content among commercial milk chocolate are due more to the varieties and blends of cocoa bean (Table 9). Based on analytical data from seven brands of commercial milk chocolate, a typical 40-g milk chocolate bar contains approximately 65 mg theobromine and less than 10 mg caffeine.28 Milk chocolate bars containing other ingredients, such as peanuts, almonds, and confectionery fillings, obviously contain less methylxanthines. In a survey of 49 marketed chocolate and confectionery products, theobromine concentrations ranged from 0.001 to 2.598% and caffeine content from 0.001 to 0.247%.33... 

Dupuy and coworkers have reported a direct gas chromatographic procedure for the examination of volatiles in vegetable oils (11). peanuts and peanut butters (12, 13), and rice and com products (14). When the procedure was appTTed to the analysis of flavor-scored samples, the instrumental data correlated well with sensory data (15, 16, 17), showing that food flavor can be measured by instrvmental means. Our present report provides additional evidence that the direct gas chromatographic method, when coupled with mass spectrometry for the identification of the compounds, can supply valid information about the flavor quality of certain food products. Such information can then be used to understand the mechanisms that affect flavor quality. Experimental Procedures... 

Puncture probes are commonly used for fruits and vegetables, and allow for the determination of force at rupture of the cellular structure. The procedure outlined below is adapted from the method of Bourne (1979). Cone penetrometers are commonly employed for determining firmness and yield value for foods such as margarine and butter, which may be a reflection of the product s spreadability. Quite often it is desirable to use a testing system that provides a constant deformation rate. Additionally, a mechanical testing machine allows for production of a force/deformation curve to further analyze the data. 

Even with the added ingredients to many of these products, the FDA data do suggest that wheat-based products consistently have more chemical contaminants than corn, rice, and oat-based products. As a whole, corn-based products are the least contaminated. Furthermore, products containing oils (e,g., nut products) or cooked in oils (e.g., popcorn and chips) tend to be more contaminated. These data show that the nut products are the most contaminated foods (particularly peanut butter). Once again, this is probably due to the high content of peanut oil. 

These data show that peanut products (peanut butter and dry-roasted peanuts) are contaminated with at least three banned pesticides, while mixed nuts, butter crackers, popcorn, sweet roll, pancake mix, and cornbread were reported to contain banned pesticides. Given the low percentage of imports for these products, the occurrence of these pesticides can be said to be the result of past U.S. agricultural practices. Once again, this suggests that even USDA certified organic peanut products will contain a mixture of banned pesticides. The occurrence of banned pesticides in the other grain-based products may be associated with the occurrence of butter or oils in these mixed products. 

Another type of classification is outlier selection or contamination identification. As an example, in Fig. 4.23(b), the butter is the desired material and bacteria the contamination. An arbitrary threshold for this image would be 0.02, in which all pixels >0.02 are considered suspect, and hopefully, because this is a food product, decontamination procedures are pursued. In these two examples of classification, only arbitrary thresholds have been defined and, as such, confidence in these classifications is lacking. This confidence can be achieved through statistical methods. Although this chapter is not the appropriate place for an involved discussion of application of statistics toward data analysis, we will give one example often used in chemometric classification. 

Pyrolysis of food samples provides a large number of products, which, after detection by MS and analysis by advanced statistical treatment, can be used to compare different samples. The method is very rapid and does not require chromatographic separation or MS identification of the pyrolysis products. Pyrolysis MS, coupled with multivariate data analysis procedures, has been used to discriminate between cocoa butters of three different continental areas (Radovic et al., 1998). The technique could in some cases separate deodorized from non-deodorized cocoa butters and also show those that have had alkali treatment. The presence of non-cocoa fats did not affect the assay. 

In the field of edible fats and oils, four associations provide data. The Institute of Shortening and Edible Oils, Inc., in Washington, D. C., issues a monthly report of statistics available on any of the following products cottonseed oil, soybean oil, peanut oil, corn oil, federally inspected lard, and creamery butter. Data are compiled from various government sources and may indicate consumption, supplies, and disappearance, including exports and re-exports. In addition some price information, as well as some statistics on inedible oils, such as tung, linseed, animal fats, and greases, are assembled. 

Examples are presented of the application of supercritical CO2 at typically, 2(K) to 400 atm and 40 to 60 °C to extract both finely crushed cocoa mass and cocoa nibs. It is related that cocoa mass can be extracted of 99% of its cocoa butter and that cocoa nibs, whether roasted or not or whether treated with caustic or not, can be extracted of 74% of their cocoa butter. One of the authors (VJK) has verified the results with cocoa mass, but finds that less than 5% of the cocoa butter can be extracted from raw, untreated cocoa nibs, even if the extraction is carried out at 7,(X)0 psi and 40 to 60 °C for a period of 8 hours On the other hand, theobromine and caffeine can be extracted from the nibs almost quantitatively at much less severe conditions resulting in a cocoa product containing imost all its original cocoa butter and flavor but no adverse stimulants (Krukonis unpublished data, 1982). 

Supplies and consumption of oils and fats are generally described in terms of seventeen commodity oils, four of which are of animal origin and the remainder of which are derived from plants. This selection of oils does not include cocoa butter with an annual production of around 1.7 million tonnes, which is used almost entirely for the purpose of making chocolate. Nor does it include oils consumed in the form of nuts. The production and trade data that are available and are detailed in the first chapter relate to crops either grown and harvested for the oils that they contain (e.g. rape and sunflower oils) or crops that contain oils as significant byproducts (e.g. cottonseed and corn oils). 

In order to evaluate the relative contribution of tree nuts and dried figs to the overall AFT exposure, the Committee considered other foods known to contribute to the overall exposure to AFT in humans. Occurrence data and dietary exposures to AFT from these other foods were described. Food commodities included in the mean overall exposure were maize, groundnuts (i.e. peanuts) and other nuts (i.e. walnuts, cashews, chestnuts, macadamia nuts, pecans), dried fruits other than figs (apricots, plums, grapes, dates and others), spices, cocoa and cocoa products (cocoa mass, cocoa butter, cocoa powder), peanut butter, peanut cream, oilseeds and butter of Karite nut. 

Fig. 1. Trends in production of major fats and oils—world basis. (Data from Table I.) Animal fats (butter, lard, tallow, and greases) palm oils (coconut, palm kernel, palm, babassu) industrial oils (linseed, castor, oiticica, tung, olive residue).

GLC is applied to the analysis of fats and fat components in several ways. Typical data for GLC is shown in Table 1. This includes the analysis of FA composition after derivatizing the FAME (or propyl esters for butter fat) and the direct analysis of TAG composition. GLC is used for the analysis of sterols, hydrocarbon contaminants, pesticides, and volatile products produced during fat processing and refining. 

Yogurt is the best known and most widely consumed cultured dairy product. Only a few samples have been analyzed their CLA levels are recorded in Table 8.4. These levels are similar to those reported for milk, butter, and cheese from the corresponding country. In addition, data have been presented for two United States samples of buttermilk, which had a mean value of 4.7 mg CLA/g fat (11), and 5 brands of Swedish cultured milk, which ranged from 4.5 to 6.1 (mean 5.4) mg CLA/g fat (28). 

Dairy products provide a natural use for a system to measure flowing product. Milk, cream, and soft cheese products have all been measured by NIR (11-14). Butter fat, moisture, oil, and protein are all easily determined spectroscopically in seconds. The most surprising fact herein might be the analysis of processed cheese spread via transmittance, where one might be tempted to try reflectance. It must be remembered that although visible light does not penetrate the sample, NIR might because of low extinction coefficients. Empirical data are your best test case. 

In fact, one of the main leastais of the success of functional foods has been the role of consumers undertaking new trends to a healthier lifestyle. Many objective data show this tendency. For example, between 2006 and 2007, vegetables and fruits were the top 2 products whose use increased in North America, Western Europe, and Nordic Europe, while processed foods, salty snacks, and sugars were some of the products with the biggest decrease in use. In the last 25 years, butter has decreased from around 70 % of the yellow fat market to 25 %, while low fat spreads have captured half this market In the cooking fat sector, vegetable oils have taken over the animal fats. Skimmed and semi-skimmed milks have copped 2/3 of milk sales, while low calorie soft drinks have increased to 20 % of the soft drink market [31]. 

Data on the production of oilseeds and other crops are summarized in Table 14.0. The world production of vegetable fats has multiplied since the time before the Second World War (Table 14.1). There has been a significant rise in production since 1964 of soybean, palm and sunflower oils, as well as rapeseed oil. Soybean oil, butter and edible beef fat and lard are most commonly produced in FR Germany (Table 14.1). The per capita consumption of plant oils in Germany has increased in the past years (Table 14.2). 

---