Butters, plant

Today, batch processing is not used to any extent for the production of large quantities of butter. Batch systems are still encountered in small butter plants, primarily in less industrially developed countries. Continuous systems are more efficient and cost-effective for large outputs batch systems have low capital cost. 

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. 

Solutions in contact with polyvinyl chloride can become contaminated with trace amounts of lead, titanium, tin, zinc, iron, magnesium or cadmium from additives used in the manufacture and moulding of PVC. V-Phenyl-2-naphthylamine is a contaminant of solvents and biological materials that have been in contact with black rubber or neoprene (in which it is used as an antioxidant). Although it was only an artefact of the separation procedure it has been isolated as an apparent component of vitamin K preparations, extracts of plant lipids, algae, livers, butter, eye tissue and kidney tissue [Brown Chem Br 3 524 1967]. 

Flaky piecrusts used to contain lard, or at least butter. Solid fats are important in baking, as they separate sheets of dough into thin, independent flakes. Traditional solid fats are animal-derived saturated fats, such as lard and butter. Some vegetable fats, such as coconut and palm kernel oils, are solid, but they are more expensive than some liquid vegetable oils like corn oil, cottonseed oil, or soybean oil. These oils come from plants that are used for more than just the oil they provide. Using several different parts of the plant makes growing them more economical. 

Trichloroethylene has been detected in dairy products (milk, cheese, butter) at 0.3-10 pg/kg (0.3-10 ppb), meat (English beef) at 12-16 ppb, oils and fats at 0-19 ppb, beverages (canned fruit drink, light ale, instant coffee, tea, wine) at 0.02-60 ppb, fruits and vegetables (potatoes, apples, pears, tomatoes) at 0-5 ppb, and fresh bread at 7 ppb (McConnell et al. 1975). Samples obtained from a food processor in Pennsylvania contained trichloroethylene concentrations of 68 ppb in plant tap water, 28 ppb in Chinese-style sauce,... 

The main difference between oils and fats is that oils are liquid at room temperature and fats are solid at room temperature. Oils, such as olive oil or corn oil, usually come from plant sources and contain mainly unsaturated fatty acids. Fats, such as butter and lard, contain an abundance of saturated fatty acids and generally come from animal sources. 

The usual prescription for controlling triboelectrification in pneumatic transport is to limit the flow rate, but this solution conflicts with the tendency to increase plant production levels. One alternate proposal for the control of tribocharging is to exploit the so-called dense-phase transport mode (G. Butters, 1985) however, there seems to be some dispute about the efficacy ofthis scheme (Konrad, 1986). 

These can be the natural material itself one example would be pieces of vanilla pod or an extract, e.g. vanilla extract. Extracts can be prepared in several ways. One is to distil or to steam distil the material of interest. Another is to extract the raw material with a solvent, e.g. ethyl alcohol. Alternatively, some materials are extracted by coating the leaves of a plant with cocoa butter and allowing the material of interest to migrate into the cocoa butter. These techniques are also used in preparing perfumery ingredients, indeed materials like orange oil are used in both flavours and perfumes. 

R. E. Sanders, Managing Change in Chemical Plants Learning from Case Histories (London Butter-worth-Heinemann, 1993). 

Lees (Loss Prevention in the Process Industries, 2d ed., Butter-worths, London, 1996), BP (Hazards of Trapped Pressure and Vacuum, 2003), and Kletz (What Went Wrong —Case Histories of Process Plant Disaster, Gulf Publishing Company, 1989) include additional case histories providing valuable lessons about how equipment failures and human errors can combine to inflict vacuum damage. 

Peakshaving, LNG plants, 5 49 PEA-Na ionomers, 14 479 Peanut butter, estimated maximum oxygen tolerance, 3 381t Peanut oil... 

Polish standards only set maximum accessible levels of copper for plant and animal fats, plant oils, margarine, butter, and mayonnaise. The established values are in the range 0.1 to 1.0 pg per g (Dz. U., 2003). The Joint FAO/WHO Expert Committee recommends that the PTWI should not exceed 3500 pg per g (3.5 mg per g) of body weight (WHO, 1989). 

Some plants produce a mixture of fatty acids (Table 11.3). The fat in seeds of the cacao tree (Theobroma cacao) contains a mixture of stearic and palmitic acids. The fat is known as cocoa butter from its resemblance to the butter produced from cow s milk (see Box 11.2). 

Cholesterol-rich lipoproteins of the LDL type are particularly important in the development of arteriosclerosis, in which the arterial walls are altered in connection with an excess plasma cholesterol level. In terms of dietary physiology, it is important that plant foodstuffs are low in cholesterol. By contrast, animal foods can contain large amounts of cholesterol—particularly butter, egg yolk, meat, liver, and brain. 

As discussed above, cresols are widely distributed natural compounds. They are formed as metabolites of microbial activity and are excreted in the urine of mammals. Various plant lipid constituents, including many oils, contain cresols. Cresols have also been detected in certain foods and beverages such as tomatoes, tomato ketchup, cooked asparagus, various cheeses, butter, oil, red wine, distilled spirits, raw and roasted coffee, black tea, smoked foods, tobacco, and tobacco smoke (Fiege and Bayer 1987). However, very few monitoring data for cresols in food were found in the literature. 

Principal dietary sources of vitamin A are milk fat (cheese and butter) and eggs. Since it is stored in the Uver, inclusion of Uver in the diet also provides vitamin A. A plant pigment, carotene, is a precursor for vitamin A and is present in highly pigmented vegetables, such as carrots, rutabaga, and red cabbage. 

DNA synthesis inhibition. Ethanol (90%) extract of the dried entire plant at a concentration of 0.25 mg/mL, was active " " ". Fibrinolytic activity. Ether extracts of the dried gum and gum resin, administered orally to 10 healthy subjects fed 100 g of butter to produce alimentary hyperlipemia, were active " "". ... 

The main current potential application of lipase-catalyzed fat-modification processes is in the production of valuable confectionery fats for instance, alternative methods of obtaining cocoa-butter equivalents by converting cheap palm-oil fats and stearic acid to cocoa-butter-like fats. The reaction is executed in a water-poor medium, such as hexane, to prevent hydrolysis. At least one commercial apphcation exists. Loders Croklaan (Unilever) has an enzymatic interesterification plant in Wormerveer, the Netherlands. Many other new potential applications of lipases have been proposed of which some will certainly be economically feasible. Examples and details can be found in chapter 9 of this book. 

Butyric acid is a carboxylic acid also classified as a fatty acid. It exists in two isomeric forms as shown previously, but this entry focuses on n-butyric acid or butanoic acid. It is a colorless, viscous, rancid-smelling liquid that is present as esters in animal fats and plant oils. Butyric acid exists as a glyceride in butter, with a concentration of about 4% dairy and egg products are a primary source of butyric acid. When butter or other food products go rancid, free butyric acid is liberated by hydrolysis, producing the rancid smell. It also occurs in animal fat and plant oils. Butyric acid gets its name from the Latin butyrum, or butter. It was discovered by Adolf Lieben (1836—1914) and Antonio Rossi in 1869. 

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