Butter

1. Butter – manufacturing methods – principles – PFA standards – preservation and defects.
1. Butter is a fat rich dairy product, generally made from cream by churning and working the granules
2. It contains 80% fat, which is partly crystallized.
3. oldest forms of preserving the fat component of milk.
4. Uses - sacrificial worship, for medicinal and cosmetic purposes, and as a human food long before the christian era.
5. Fat is separated from milk in the form of cream using cream separator. the cream can be either purchased from a fluid milk dairy or separated from whole milk by the butter manufacturer. the cream should be sweet (pH greater than 6.6), not rancid, not oxidized, and free from off flavors. the cream is pasteurized at a temperature of 80°c or more to destroy enzymes and micro-organisms

Composition of Butter

• Butter is principally composed of milk fat, moisture, salt and curd.
• It also contains small amount of lactose, acids, phospholipids, air, microorganisms, enzymes and vitamins.

Definition as per FSSR 2011

• Butter can be defined as the fatty product derived exclusively from milk of cow and/or buffalo or its products principally in the form of an emulsion of the type water-in-oil. The product may be with or without added common salt and starter cultures of harmless lactic acid and / or flavour producing bacteria. Table butter shall be obtained from pasteurised milk and/ or other milk products which have undergone adequate heat treatment to ensure microbial safety. It shall be free from animal body fat, vegetable oil, mineral oil and added flavour. it shall have pleasant taste and flavour free from off flavour and rancidity.

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Butter Manufacturing

1. Preparation of Cream :

• Commercial butter can be produced from both sweets as well as cultured cream.
• Very little cultured butter is produced in India and U.S.A., although in Europe and Canada, cultured butter is an important product.

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• However, most creamery prefer to produce butter from sweet cream as it result in sweet butter milk which has better economic value than sour butter-milk that results when sour/cultured cream is churned

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Butter Manufacturing

2. Neutralization of Cream :

• Sour cream must be neutralized to make butter of good keeping quality.
• It is under stood that by neutralization of cream acidity of cream is reduced.
• Churning of High acid cream may cause high fat loss which can be prevented by neutralization.
• In pasteurization of sour cream, the casein curdles, by entrapping fat globules, as the bulk of curd goes in butter milk, causing high fat loss.

Objectives of Neutralization

• reduce the acidity in cream to a point (0.14 -0.16%) which permits pasteurization without risk of curdling, to produce butter which keeps well in cold storage.
• To avoid excess loss of fat which result from the churning cream i.e excessively sour
• To avoid excess loss of fat which result from the churning cream i.e excessively sour
• To improve the keeping quality of butter from high acid cream. Salted-acid-butter develops a fish flavor during commercial storage at -23 to -29 degree C

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90g of lactic acid requires 84g NaHCO₃ (or) 106g Na₂CO₃ (or) 40g of NaOH for neutralization.

Factors affecting Neutralization

• Accuracy in sampling.
• Accuracy in testing.
• Accuracy in estimation of amounts of cream and neutralizer.
• Careful weighing the quantity of neutralizer.
• Thorough mixing of neutralizer in cream prior to pasteurization.

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cream should be neutralized to 0.06% lactic acid to produce butter for long storage and to 0.3% lactic acid to produce butter for early consumption

Types of Neutralizers

• Lime Neutralizers
• Low magnesium limes – 5%
• Medium magnesium limes: Containing about 30-35% magnesium
• High magnesium limes: Containing about 45 to 55% magnesium.
• Calcium carbonate

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• Soda Neutralizers

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1. Bicarbonate of soda or baking soda

2. Sodium carbonate or soda ash

3.  Mixtures off baking soda and soda ash, such as Sodium sesquicarbonate,

Neutralene and Wyandotte

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Standardization of cream

• It refers to adjustment of fat to desired level.
• It is done by adding calculated of skim milk or butter milk. Desired level of fat in cream for butter making is 33 to 40 per cent.
• Standardization to both higher and lower level leads to higher fat loss in butter milk.
• Reduction of fat by adding water should be avoided as it interferes ripening of cream and also results in butter with - �washed off� flavour.

Heat the neutralized and standardized cream to 95°c for 15 sec and cool it to 9°c.

Pasteurization of cream

• It refers to adjustment every particle of cream to a temperature not less that 71^oC and holding it at that temperature for at least 20 min or any suitable temperature-time combination using properly operated equipments.

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• The main objectives of pasteurization are: (i) it destroys pathogenic microorganisms (ii) It also destroys bacteria, yeast, mould, enzymes and other biochemical agents. (iii) It also eliminates some of the gaseous and training substances.
• A number of equipment viz. LTLT (law temperature long time, 74^oC for 30 min); HTST (high temperature short time, 85^oC for 15s.) and Vacreator, a direct steam injection method, can be employed for this purpose.

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Ripening of cream

• ripening refers to the process of fermentation of cream with the help of suitable starter culture - this step can be eliminated if sweet-cream butter is desired.
• the main object of cream ripening is to produce butter with higher diacetyl content. starter culture consisting of a mixture of both acid producing (Streptococcus lactis, S.cremories) and flavour producing (S.diacetylactis, Leuconostoccitrovorum and/or Leuc. dextranicum) organisms is added. Amount of starter added depends on several factors and usually ranges between 0.5-2.0 percent of the weight of the cream. After being thoroughly mixed, the cream is incubated at about 21 degree c till desired an acidity is reached. cream is subsequently cooled to 5-10 degree c to arrest further acid development.

Cream Processing

• Aging: cream is held at cool temperatures to crystallize the butter fat globules, ensuring proper churning and texture of the butter.
• As a rule, aging takes 12 - 15 hours. From the aging tank, the cream is pumped to the churn or continuous butter making machine via a plate heat exchanger which brings it to the requisite temperature.

Cream Processing

• Churning: cream is agitated, and eventually butter granules form, grow larger, and coalesce. in the end, there are two phases left: a semisolid mass of butter, and the liquid left over, which is the buttermilk.
• Draining and washing:
• Salting: salt is used to improve the flavor and the shelf-life, as it acts as a preservative. salt used should be 99.5 to 99.8% sodium chloride and microbial count should be less than 10/g. salt is added at the rate of 2 to 2.5%

working: the objective of working butter is to incorporate moisture and uniformly distribute added moisture and salt in butter. During this process remaining fat globules also break up and form a continuous phase, and moisture is finally distributed to retard bacterial growth in butter.

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• Packing and storage: the butter is finally patted into shape and then wrapped in waxed paper and then stored in a cool place. As it cools, the butterfat crystallizes and the butter becomes firm. Whipped butter, made by whipping air or nitrogen gas into soft butter, is intended to spread more easily at refrigeration temperatures. Normally butter is stored at -23 to -29 degree C.

Classification of Butter

Butter may be classified based on treatment given to cream, salt content, method of manufacturing and end use.

1. Classification based on acidity of cream used for butter making
1. Sweet cream butter: sweet cream butter (made from non-acidified cream; includes butter in which no bacterial culture have been added to enhance diacetyl content) having pH of 6.4 (acidity of the churned cream does not exceed 0.2%).
2. Mildly acidified butter(made from partially acidified sweet cream) having pH in the range of 5.2 to 6.3
3. Sour cream butter(made from ripened cream which has more than 0.2% acidity) having pH 5.1.

Classification of Butter

II. Classification based on salt content

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1. Salted butter: Butter to which salt has been added. it is added to improve flavour and keeping quality of butter.
2. unsalted butter: this type of butter contains no salt. it is usually prepared for manufacturing other products such as ghee and butteroil.

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Iii. Classification based on end use (as followed by BIS)

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1. Table Butter: the product made from pasteurized cream obtained from cow or buffalo milk or a combination thereof with or without ripening with the use of standard lactic culture, addition of common salt, annatto or carotene as colouring matter and diacetyl as flavouring agent
2. white Butter:the product made from pasteurized cream obtained from cow or buffalo milk or a combination thereof without ripening and without addition of any preservative including common salt, any added colouring matter or any added flavouring agent

Classification

• IV. Classification based on the manufacturing practice (as followed by FSSAI)
• 1.Pasteurized cream butter/ Pasteurized Table butter: this is made usually from pasteurized sweet cream. Such butter usually has a milder flavour than that made from similar cream not pasteurized.
• 2.Desi Butter: the butter obtained by traditional process of churning dahi or malai as practiced at domestic levels.