Butter Presentation

1. XXXXXX
MOHAMMAD AHMED RAZA

2. Butter is a dairy product made from the
fat and protein components of churned
cream. It is a semi-solid emulsion at
room temperature, consisting of
approximately 80% butterfat. It is used
at room temperature as a spread,
melted as a condiment, and used as a
fat in baking, sauce-making, pan frying,
and other cooking procedures.
MADE BY AHMED RAZA 2

3. The word butter derives (via Germanic
languages) from the Latin butyrum,
which is the latinisation of the Greek
βούτυρον (bouturon).
• The latinized form is found in the name butyric
acid, a compound found in rancid butter and
dairy products such as Parmesan cheese.
MADE BY AHMED RAZA 3

4. MADE BY AHMED RAZA 4
• Butter remains a firm solid when refrigerated
• Softens to a spreadable consistency at room temperature
• Melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F)
• The density of butter is 911 g/L
• Generally has a pale yellow color, but varies from deep yellow to nearly white.

5. MADE BY AHMED RAZA 5
BASED ON ACIDITY
OF CREAME
BASED ON SALT
CONTENT
BASED ON STORAGE
BASED ON
MANUFACTURING
PRACTICE

6. MADE BY AHMED RAZA 6
BASED ON
ACIDITY OF
CREAME
SWEET CREAM
BUTTER
ACIDITY OF CHURNED
CREAMDOES NOT EXCEED
0.20%
MILDLY ACIDIFIED
BUTTER
PARTIALLY ACIDIFIED SWEET
CREAME
SOUR CREAME
BUTTER
MADE FROM CREAME
ACIDITY WHICH HAS MORE
THAN 0.20% ACIDOTY

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BASED ON
SALT CONTENT
SALTED BUTTER
BUTTER TO WHICH SALT
HAS BEEN ADDED
IMPROVE FLAVOR & KEEP
QUALITY
UNSLATED BUTTER
NO ADDED SALT
USED FOR PEPARATION
OF GHEE & BUTTER OIL

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BASED ON
STORAGE
FRESH BUTTER NOT UNDERGONE COLD
STORAGE
COLD STORAGE
BUTTER
STORED AT TEMPERATUE
AT -18 C

9. MADE BY AHMED RAZA 9
BASED ON
MANUFACURING
PRACTICE
PASTEURIZED CREAM
BUTTER
MADE USUALLY FROM
PESTRURIZED SWEET CREAM
BUTTER
DESI BUTTER MADE BY CHURNING
DAH/MALI
RIPENED CREAM
BUTTER
MADE FROM CREAM IN
WHICH A PLEASANT
DELICATE AROMA HAS BEEN
DEVELOPED BEFORE
CHURNING
UNRIPENED CREAM
BUTTER
MADE FROM UNRIPENED
CREAM BUTTER

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• Dairy butter Made from unpasteurized sour cream.
• Creamy butter It's more uniform in quality than dairy butter.
• Whey butter Cream may be separated (usually by a centrifugal separator) from
whey instead of milk, as a byproduct of cheese making. Whey butter may be made
from whey cream.
• Whipped Butter Regular butter with nitrogen gas whipped into it.
• Clarified butter Butter from which water and milk solids have been removed, so that
only the butterfat remains.

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Constituents Amounts(%)
Butter fat 80.2
Moisture 16.3
Salt 2.5
Curd 1.0

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Constituents Amounts(PER 100g)
Total fat 81 g
cholesterol 215mg
sodium 11mg
potassium 24mg
Total carbohydrate 0.1g
protein 0.9g
Vitamin A 49% of DV
Vitamin D 15% of DV
Calcium 2% of DV
Cobalamin 3% od DV

13. BUTTER VS MARGARINE
BUTTE
R
• CALCIUM 24mg
• SATURATED FAT 50.489g
• CHOLINE 18.8mg
• VITAMIN A 2499IU
• MONO UNSAT.FAT 23.43g
• VITAMIN E 2.32g
• POLY UNSAT.FAT 3.01g
• VITAMIN K 7ug
• CHOLESTEROL 215mg
MARGARINE
• CALCIUM 3mg
• SATURATED FAT 15.189g
• CHOLINE 12.4mg
• VITAMIN A 3577IU
• MONO UNSAT.FAT 38.877g
• VITAMIN E 9g
• POLY UNSAT.FAT 24.302g
• VITAMIN K 93ug
• CHOLESTEROL 0mg
MADE BY AHMED RAZA 13

14. MADE BY AHMED RAZA 14
RECEIVING OF
MILK
(Uploading, Grinding,
Sampling, Weighting,
Testing)
PREHEATING
(Increase Efficiency of
Cream Separation)
SEPARATION OF
CREAM FROM
MILK
(Mechanical Cream
Separator)
Standardization of
cream
(Adjustment of Fat to
Desire Level)
PASTEURIZATION
(90 C°)
CHURNING OF
CREAM
RPENING OF
CREAM
Addition of
coloring materials
ROLLING,
PACKAGING,
Storage AND
DISTRIBUTION

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Churning is the process of agitation of cream under specified condition to remove the
water from cream. The churn is filled with 1/3 to 1/2 of full cream. The cream is allowed to
run through a container with the rotation of 50-60 rpm for 30-45 minutes.
Good churn ability refers to:
• Ease of churning
• Completeness of churning
• Satisfactory washing
• Optimum churning period

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This refers to the fermentation of cream with the help of desirable starter cultures intended
for butter.
AIM
• To produce butter with a pleasing, pronounced characteristics flavor and aroma,
uniformly from day to day.
• To obtain exhaustive churning i.e. a low fat loss in buttermilk.
Procedure
1. The desired starter culture containing lactic acid producers as streptococcus lactis is
added to standardized, pasteurized and cooled cream (20-22°c) at 5-10% of the total weight
of cream.
2. After being thoroughly mixed, the cream is incubated at 21°c for 15-16 hours.

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The normal color of butter varies from yellowish white to deep yellow. Usually during
winter butter shows very light color and customers don't like to buy light colored butter.
So the main aim of addition of coloring materials is
To maintain the uniformity of yellow color in butter throughout the year for consumer
satisfaction.
• The amount of standard color added varies from 0-250ml or more per 100 kg of butter fat.
• The color should be harmless.
• Free from off-flavors.
• Concentrated, permanent and oil soluble.

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• Finally this is sent to rolling machine for having desired shape and then moved to
packaging zone.
• Moisture proof or grease proof wrappers are used for packaging.

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BUTTERMILK
 Buttermilk is the byproduct of making
butter.
 When milk becomes churned, the
solids would separate from the liquid.
 The solids became butter and the
resulting liquid came to be known as
buttermilk.
BUTTER OIL
 Butter oil refers to the fat concentrate
obtained mainly from butter or cream
by the removal of practically all the
water and nonfat solids.
 The terms "milk fat," "anhydrous milk
fat," "dry butter fat," and "dehydrated
butter fat" are used synonymously
with butter oil.

20. SEAT NO
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INSTRUCTOR:
DR. SADIA KHAN
NAME
MOHAMMAD AHMED RAZA