Cultured butter manufacture

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... 

Strauss Family Farms built the first dairy plant in Marshall, California. Here they make butter, and bottle milk in glass bottles. Organic Valley built the second plant in Chaseburg, Wisconsin, where they manufacture their European-style cultured butter and reload milk. These two facilities account for less than 10% of the organic dairy production in the United States. The remainder is done by a complex infrastructure of conventional dairy plants. 

There are several ways of making cultured butter from sweet cream. Pasilac-Danish Turnkey Dairies, Ltd. developed the IBC method (Figure 10) (81). The main principles of the IBC method are as follows. After sweet cream churning and buttermilk drainage, a starter culture mixture is worked into the butter, which produces both the required lowering of butter pH and, because of the diacetyl content of the starter culture mixture, the required aroma. The starter mixture consists of two types of starter culture (1) Lactococcus lactis and (2) L. cremoris and L. lactis ssp. diace-tylactis. With respect to production costs, the experience with this method shows that, for the manufacture of mildly cultured butter, the direct costs are only about one-third of the costs of other methods (81). 

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. 

Cultured buttermilk is manufactured by fermenting whole milk, reconstituted nonfat dry milk, partly skimmed milk, or skim milk with lactic acid bacteria. Most commercial cultured buttermilk is made from skim milk. Mixed strains of lactic streptococci are used to produce lactic acid and leuconostocs for development of the characteristic diacetyl flavor and aroma. Buttermilk is similar to skim milk in composition, except that it contains about 0.9% total acid expressed as lactic acid. The percentage of lactose normally found in skim milk is reduced in proportion to the percentage of lactic acid in the buttermilk. According to White (1978), the fat content of buttermilk usually varies from 1 to 1.8%, sometimes in the form of small flakes or granules to simulate churned buttermilk, the by-product of butter churning. Usually 0.1% salt is added. 

The first steps in the manufacture of Bregott are pasteurization of the cream, followed by cooling and temperature treatment. The cultures are the same as those used in buttermaking. Measured quantities of cream and soybean oil are mixed in the churn or the oil is continuously injected before churning in a continuous butter machine. The byproduct is sour buttermilk. 

It is almost impossible to maintain a complete and up-to-date listing of the publications dealing with limited special fields within the edible oil industry. Many of these are sponsored by technical or trading associations. For example, there is the Cotton Gin and Oil Mill Press of the National Cottonseed Products Association, the Peanut Journal and Nut World of the National Peanut Council, the Soybean Digest of the American Soybean Association, the Bulletin of the Institute of Margarine Manufacturers, the Journal of Milk and Food Technology, the American Butter and Cheese Review and the National Provisioner. In Canada there is Butterfal in Italy there is Olive Culture and in France there is the Bulletin of the International Office of the Cocoa and Chocolate Industry,... 

The cream used for butter may be fresh ( pH 6.6) or ripened (fermented pH 4.6), yielding sweet-cream and ripened cream (lactic) butter, respectively. Sweet-cream butter is most common in English-speaking countries but ripened cream butter is more popular elsewhere. Traditionally, the cream for ripened cream butter was fermented by the natural microflora, which was variable. Product quality and consistency were improved by the introduction in the 1880s of cultures (starters) of selected lactic acid bacteria, which produce lactic acid from lactose and diacetyl (the principal flavour component in ripened cream butter) from citric acid, A flavour concentrate, containing lactic acid and diacetyl, is now frequently used in the manufacture of ripened cream butter, to facilitate production schedules and improve consistency. 

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