Butter is made from milk or cream that is churned until solid butterfat globules form clumps of butter. Butter characteristics include a firm, waxy body and granules that are close-knit and cut cleanly. Butter is commonly manufactured using a batch method in a large churning cylinder. Steps include preparing, pumping, and churning cream, then draining, washing, salting, and working the butter into a compact mass. Pretreating cream controls crystallization of milk fat for improved consistency. Microorganisms can contaminate butter from various sources if sanitation is inadequate. Proper control throughout manufacturing minimizes harmful microbial growth. Defects in butter include off flavors from bacterial growth or chemical changes like
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Condensed milk from a plastic tube package
Condensed milk is cow's milk from which water has been removed. It is most often found in the form of "sweetened condensed milk"
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. It is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (< 2 °C or 35 °F). It becomes more malleable as its temperature increases.
The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. Products that do not meet the criteria to be called ice cream are labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan.
Ice cream may be served in dishes, for eating with a spoon, or in cones, which are licked. Ice cream may be served with other desserts, such as apple pie. Ice cream is used to prepare other desserts, including ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as Baked Alaska.
Notes on the technology of milk powder and the faults that may occurs during storage. Besides, the manufacture of instant milk powder and how to modify cow milk to produce humanized milk.
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
A presentation on Butter [Welcome To Everybody]Sabbir Ahmed
This slide is about Plant Layout Design of Butter Processing in industry.
Here i added about butter, its plant layout design, its processing steps to steps briefly, an introduction about machines & instruments related to Butter processing. I hope it would be helpful for others :)
This introduces the materials, technologies and recycling of packaging system for milk and butter as it is an important link in the entire chain of production, storage, transportation and distribution.
Condensed milk from a plastic tube package
Condensed milk is cow's milk from which water has been removed. It is most often found in the form of "sweetened condensed milk"
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. It is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (< 2 °C or 35 °F). It becomes more malleable as its temperature increases.
The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. Products that do not meet the criteria to be called ice cream are labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan.
Ice cream may be served in dishes, for eating with a spoon, or in cones, which are licked. Ice cream may be served with other desserts, such as apple pie. Ice cream is used to prepare other desserts, including ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as Baked Alaska.
Notes on the technology of milk powder and the faults that may occurs during storage. Besides, the manufacture of instant milk powder and how to modify cow milk to produce humanized milk.
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
A presentation on Butter [Welcome To Everybody]Sabbir Ahmed
This slide is about Plant Layout Design of Butter Processing in industry.
Here i added about butter, its plant layout design, its processing steps to steps briefly, an introduction about machines & instruments related to Butter processing. I hope it would be helpful for others :)
This introduces the materials, technologies and recycling of packaging system for milk and butter as it is an important link in the entire chain of production, storage, transportation and distribution.
EU: Milk And Cream - Market Report. Analysis and Forecast to 2020IndexBox Marketing
IndexBox Marketing has just published its report: "EU: Milk And Cream - Market Report. Analysis and Forecast to 2020". This report has been designed to provide a detailed analysis of the EU milk and cream market. It covers the most recent data sets of quantitative medium-term projections, as well as developments in production, trade, consumption and prices. The report also includes a comparative analysis of the leading consuming countries, revealing opportunities opened for producers and exporters across the globe. The forecast outlines market prospects to 2020.
World: Butter - Market Report. Analysis And Forecast To 2020IndexBox Marketing
IndexBox Marketing has just published its report: "World: Butter - Market Report. Analysis And Forecast To 2020". The report provides an in-depth analysis of the global butter market. It presents the latest data of the market value, consumption, domestic production, exports and imports, price dynamics and food balance. The report shows the sales data, allowing you to identify the key drivers and restraints. You can find here a strategic analysis of key factors influencing the market. Forecasts illustrate how the market will be transformed in the medium term. Profiles of the leading producers are also included.
How to Start Dairy Farming and Manufacture of Milk Products ( Butter, Cheese,...Ajjay Kumar Gupta
Dietary habits of people have changed over the last few decades. Growing consciousness for protein rich food has given an impetus to both the dairy industry and poultry farming. Today, the dairy industry is a large organized sector with both private and government participation whereas poultry farming has indicated a rapid growth of 20% in the past few decades as well. Poultry is one of the fastest growing segments of the agricultural sector in India today.
Tags
How to Start Dairy Farming and Manufacture of Milk Products, Book on Dairy and Poultry Industries, Book on Dairy Farming and Processing, feed manufacturing process, Broiler Feeds, Modern Breeds of Broiler Chicken, Breeding and Fertility, Milking Parlours and Cowsheds, Manufacture of Butter and Cheese, Milk Production and per capita availability of Milk in India, Per capita availability of Milk by States, Are you ready for Dairy Farming Business?, Uses of Milk, Buffalo breeds in India, Bulls, Cows and How to Breed Cattle, Business consultancy, Cattle Breeding and Dairy Farm to Produce Milk, Dairy Business, dairy farm management, Dairy Farming a lucrative business in India, dairy farming business plan, dairy farming business plan pdf, Dairy Farming in India, Dairy Industry, Dairy Equipment, Milk Processing, Dairy Production, Dairy production and products: Milk composition, Do you think Dairy Farming Profitable?, nurturing, breeding of cows, fully automated international standards dairy plant, fully automatic milking machines, Fully-Automated Dairy Farm in India, Getting Started in Small-Scale Dairy Farming, Green milk, Hand milking process, how to start a cattle breeding business?, How to Start a Cattle Farming Business?, How to start a successful Dairy business, how to start breeding cattle, How to Start Dairy Cow Farming Business?, How to Start Dairy Farm in India?, how to start dairy farming business, India Dairy Farming, India Dairy Products Industry Outlook, Indian cattle breeds, Indian cow breeds pdf, Indian dairy industry statistics, Indian dairy market, Is the dairy business (cow milk farm) profitable?, market size of dairy industry in India, medium-scale dairy farms, milk dairy farm business plan, Milking Procedures, modern dairy farm, Profitability and Efficiency of Dairy Farm, profitable small and cottage scale industries, Rotary Parlors milking, Running a Small Scale Dairy, Setting up and opening your Dairy Business, Setting up of Cattle Breeding and Dairy Farming plant, small dairy farm business plan, Small scale Commercial Milk Dairy, Small-Scale Dairy: The Complete Guide to Milk Production, Start your own dairy business, The composition of Cow's Milk, what is a dairy farm, profitability of a cow dairy farm, Why Dairy Farming in India?, Milk Pasteurization, Manufacture of Ice Cream, Butter manufacturing, Poultry Production
Cottage cheese is a curdled milk product with a mild flavor and a creamy, heterogenous, soupy texture. It is made from skimmed milk by draining curds, but retaining some of the whey and keeping the curds loose
Cheese manufacturing technology by hrisikesh an saurabh.pptxSaurabhDas44
In this PPT you will find how the cheese manufacturing is done.
"Cheese means the product obtained by draining after the coagulation of milk with a harmless milk coagulating agent, under the influence of harmless bacterial cultures.
It shall not contain any ingredients not found in milk , except coagulating agents like Sodium Chloride, Calcium Chloride(anhydrous salt) not exceeding 0.02 %weight, annatto or carotene colour; and may contain certain emulsifiers like citric acid, sodium citrate or sodium salts of orthophosphoric acid and polyphosphoric acid not exceeding 0.2% by weight.
Wax used for covering the outer surface should not contain anything harmful to the health . Only permitted food colours may be used. Hard cheese shall contain not more than 43.0 % moisture and not less than 42.0 % milk fat of the dry matter. Hard cheese may contain 0.1 % of Sorbic acid or its sodium, potassium or calcium salts; or 0.1% of nicin.
"
"Cheese can be defined as a product made from the curd obtained from milk by coagulating the Casein with the help of rennet or similar enzymes in the presence of lactic acid produced by added or adventitious micro-organisms, from which part of the moisture has been removed by cutting, cooking and/or pressing, which has been shaped in a mould, and then ripened by holding it for some time at suitable temperatures and humidities .
The Word Cheese comes from the Latin term “Caseus”.
"
"Preparation of Equipment:
Cleaning and Sanitization of Cheese making equipment and accessories.
These equipment and accessories should be sterilized just before use by contact with hot water at 82 ֯C/180֯ F or Chlorine solution having 100 ppm available chlorine for at least 2mins.
Receiving Milk: Only high grade milk can yield high grade cheese. Cheese factories should follow a system of daily efficient grading of all milk received. These are-
No off flavour milk should not be accepted in each can/tanker.
The appearance of the milk should be free from all extraneous matter.
Performing MBR , Resazurin and Rennet-curd test, titratable acidity on the milk frequently.
Examining milk for bacteriophage, antibiotics and inhibitory substances.
"
"Adding colour: It is added just before renneting. The usual amount is 30 to 200 ml. or more (for buffalo milk) for 1000 kg milk. The colour is diluted with approximately 20 times its volume of (potable) water for even distribution. It is vigorously agitated to ensure uniform and rapid distribution. The colour of cheese is usually an alkaline solution of annatto. Rennet and colour should not be mixed together before being added to the milk.
Renneting:
Rennet: It’s a set of enzymes produced in the stomach of ruminant mammals like cow, sheep, goat etc. It contains two principle enzymes rennin(powerful clotting enzyme) and pepsin(induces proteolysis).
The enzyme rennin is used for coagulation, aided by the starter activity."
Churning of Butter, Factors affecting .Satyam Kumar
Churning of butter is the process of agitating cream or milk to separated the fat globules from the liquid .
Theories of churning.
advantage and disadvantage of churning of butter .
CIP unit in butter churning unit
process of churnig of butter
history
Factors influencing churnability
Simply differentiated between Embden-Mayerhoff Pathway (EMP) and Entner–Doudoroff pathway (ED pathway) and Hexose Monophosphate (HMP) Pathway or Pentose Phosphate Pathway.
Comparing Evolved Extractive Text Summary Scores of Bidirectional Encoder Rep...University of Maribor
Slides from:
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Track: Artificial Intelligence
https://www.etran.rs/2024/en/home-english/
Seminar of U.V. Spectroscopy by SAMIR PANDASAMIR PANDA
Spectroscopy is a branch of science dealing the study of interaction of electromagnetic radiation with matter.
Ultraviolet-visible spectroscopy refers to absorption spectroscopy or reflect spectroscopy in the UV-VIS spectral region.
Ultraviolet-visible spectroscopy is an analytical method that can measure the amount of light received by the analyte.
A brief information about the SCOP protein database used in bioinformatics.
The Structural Classification of Proteins (SCOP) database is a comprehensive and authoritative resource for the structural and evolutionary relationships of proteins. It provides a detailed and curated classification of protein structures, grouping them into families, superfamilies, and folds based on their structural and sequence similarities.
Richard's entangled aventures in wonderlandRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
Cancer cell metabolism: special Reference to Lactate PathwayAADYARAJPANDEY1
Normal Cell Metabolism:
Cellular respiration describes the series of steps that cells use to break down sugar and other chemicals to get the energy we need to function.
Energy is stored in the bonds of glucose and when glucose is broken down, much of that energy is released.
Cell utilize energy in the form of ATP.
The first step of respiration is called glycolysis. In a series of steps, glycolysis breaks glucose into two smaller molecules - a chemical called pyruvate. A small amount of ATP is formed during this process.
Most healthy cells continue the breakdown in a second process, called the Kreb's cycle. The Kreb's cycle allows cells to “burn” the pyruvates made in glycolysis to get more ATP.
The last step in the breakdown of glucose is called oxidative phosphorylation (Ox-Phos).
It takes place in specialized cell structures called mitochondria. This process produces a large amount of ATP. Importantly, cells need oxygen to complete oxidative phosphorylation.
If a cell completes only glycolysis, only 2 molecules of ATP are made per glucose. However, if the cell completes the entire respiration process (glycolysis - Kreb's - oxidative phosphorylation), about 36 molecules of ATP are created, giving it much more energy to use.
IN CANCER CELL:
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
introduction to WARBERG PHENOMENA:
WARBURG EFFECT Usually, cancer cells are highly glycolytic (glucose addiction) and take up more glucose than do normal cells from outside.
Otto Heinrich Warburg (; 8 October 1883 – 1 August 1970) In 1931 was awarded the Nobel Prize in Physiology for his "discovery of the nature and mode of action of the respiratory enzyme.
WARNBURG EFFECT : cancer cells under aerobic (well-oxygenated) conditions to metabolize glucose to lactate (aerobic glycolysis) is known as the Warburg effect. Warburg made the observation that tumor slices consume glucose and secrete lactate at a higher rate than normal tissues.
This presentation explores a brief idea about the structural and functional attributes of nucleotides, the structure and function of genetic materials along with the impact of UV rays and pH upon them.
2. Definition
•Butter is a smoothy fatty food made from milk or cream, or
both, with or without common salt, and with or without additional
coloring matter, and containing not less than 80% by weight of
milk fat
3. Butter Characteristics
• Butter with a firm waxy body has an attractive appearance,
has granules that are close knit, cuts clean when sliced, and
has good spreadability. The trier sample from such butter will
show this clean cut smooth, waxy appearance. The
temperature of the butter at the time of grading is
important in determining the true characteristics of body and
should be between 45oF and 50oF.
4. Manufacture of Butter
The theory of churning is still considered plausible today:
The normal churning process is confined to a comparatively narrow temperature range
with an optimum value for the ratio of crystalline to solid to liquid fat. When cream
foams, fat globules come to the air--a serum interface of air bubbles. Liquid fat
from the globules spreads at the interface along with material of fat globule
membranes. The film of liquid fat cements globules into clumps. On repeated
formation and destruction of foam bubbles, clumps grow to butter granules that
contain modified serum (buttermilk) in the interstices between the fat globules.
During working of the mass, some fat globules are crushed, and their contents are
added to liquid fat. Also, moisture droplets are subdivided and air is entrapped
5.
6.
7. Batch Method
• A huge metal cylinder that turns around a horizontal axis is most often used for
churning butter by the conventional batch method. As the churn rotates, the cream
is agitated, and several thousand pounds (8,000) of butter can be manufactured in
one churning.
• The following steps are usually followed in batch churning:
1) prepare the churn by cleaning and sanitizing
2) pump cream of 30-33% fat at 9oC in summer or 13oC in winter into a churn
3) add coloring
4) rotate the churn until butter granules are formed (breaking point) and become
the size of peas or popcorn
5) drain buttermilk
6) rinse buttermilk from interior surfaces of the churn with clean, cold water
8. 7) wash butter with sufficient water to bring total volume to that of
original cream (water colder than butter firms, where as water
warmer than butter softens)
8) drain wash water
9) add salt
10)work butter sufficiently to bring granules and water into compact
mass,
11)sample and test for moisture
12)add water if insufficient (below about 16%) or permit to escape from
the churn if the test shows high moisture
13)work butter until it has a firm, waxy body
14)sample and test for moisture, salt and curd
15)remove butter from the churn.
• Butter is then packaged in automated printer-wrapper machines, being
cut into one-quarter or 1-lb prints (sticks), wrapped in foil or
parchment, and then stored at -18o to -29oC.
9. Pretreatment of Cream
• Much research has been conducted over the past forty years to
improve the consistency of butter through temperature pretreatment
of the cream before churning. Such treatment results in controlled
crystallization of the milk fat. The Swedish or Alnarp: 6-21-12" method
has gained wide acceptance in many countries.
• In this process, after pasteurization, the fat in fat globules is in the
liquid form, but the fat begins to crystallize when the cream is cooled to
below 40o C. Quick cooling of the cream to a low temperature results
in the rapid formation of many small fat crystals. However, the ratio of
liquid to solid fat would be low and would result in a hard butter.
Heating such cooled cream to a higher temperature melts the higher-
melting -point triglycerides from the crystals. Recrystallization of the
melted fat at a lower temperature results in a higher liquid/solids ratio,
yielding a softer butter.
10. Treatment of Butter
• Although treatment of cream before churning is considered the most
feasible means of improving the spreadability of butter, attempts have
been make to work butter after churning to improve it. One of the most
interesting properties of butter is its tendency to soften during
working. The greater part of softening occurs instantaneously, and the
properties of the butter determine the amount of the breakdown
rather than the intensity of working.
• Ivarson showed that holding freshly churned butter at 5oC for a few
hours, then working it in a compact mixer will result in improved
spreadability at refrigeration temperature. However, the present
practice of manufacturing butter continuously usually precludes the
opportunity for such treatment since the butter is packaged almost
directly after churning. The mixing process apparently results in
deformation of the crystalline structure of the butter, yielding improved
spreadability and slow recovery of firmness.
11. Microbiology of Butter
• Butter is made as a means of extracting and preserving milk fat. It can be
made directly from milk or by separation of milk and subsequent churning
of the cream.
• Sources of contamination
• In addition to bacteria present in the milk other sources of bacteria in
butter are (1) equipment, (2) wash water, (3) air contamination, (4) packing
materials, and (5) personnel.
• Equipment
• In smallholder butter-making, bacterial contamination can come from
unclean surfaces, the butter maker and wash water. Packaging materials,
cups and leaves are also sources of contaminants. Washing and smoking
the churn reduces bacterial numbers. But traditional equipment is often
porous and is therefore a reservoir for many organisms.
• When butter is made on a larger processing scale, bacterial contamination
can come from holding-tank surfaces, the churn and butter-handling
equipment
12. • A wooden churn can be a source of serious bacterial, yeast and
mould contamination since these organisms can penetrate the
wood, where they can be destroyed only by extreme heat. If a
wooden churn has loose bands, cream can enter the crevices
between the staves, where it provides a growth medium for
bacteria which contaminate subsequent batches of butter.
However, if care is taken in cleaning a wooden churn this source of
contamination can be controlled. Similar care is required with
scotch hands and butter-working equipment.
13. Wash water
• Wash water can be a source of contamination with both
coliform bacteria and bacteria associated with defects in
butter. Polluted water supplies can also be a source of
pathogens.
14. Air
• Contamination from the air can introduce spoilage organisms:
mould spores, bacteria and yeasts can fall on the butter if it
is left exposed to the air. Moulds grow rapidly on butter
exposed to air.
15. Packaging
• Care is required in the storage and preparation of packaging
material. Careless handling of packaging material can be a
source of mould contamination.
16. •Personnel
• A high standard of personal hygiene is required from people engaged in
butter-making. For example, in New Zealand the 1938 dairy produce
regulations stated "no person shall permit his bare hands to be brought in
contact with any butter at any time immediately following manufacture or
during the wrapping, packaging, storage and transport of such butter".
• Personnel pass organisms to butter via the hands, mouth, nasal passage
and clothing. Suitable arrangements for disinfecting hands should be
provided, and clean working garments should not have contact with other
clothes
17. Control of micro-organisms in butter
• Salting effectively controls bacterial growth in butter. The salt must be evenly dispersed
and worked in well. Salt concentration of 2% adequately dispersed in butter of 16%
moisture will result in a 12.5% salt solution throughout the water-in-oil emulsion.
• Washing butter does little to reduce microbiological counts. It may be desirable not to
wash butter, since washing reduces yield. The acid pH of serum in butter made from
ripened cream or sour milk may control the growth of acid-sensitive organisms.
• Microbiological analysis of butter usually includes some of the following tests: total
bacterial count, yeasts and moulds, coliform estimation and estimation of lipolytic
bacteria.
• Yeast, mould and coliform estimations are useful for evaluating sanitary practices. The
presence of defect producing types can be indicated by estimating the presence of
lipolytic organisms.
• All butter contains some micro-organisms. However, proper control at every stage of the
process can minimize the harmful effects of these organisms
18. Butter defects
• Five classes of defects in quality
i. Flavor
ii. Body
iii. Color
iv. Salt
v. Package
19. There are eight major defects considered in this evaluation:
1) Crumbly (lacks cohesion)
2) Gummy (sticky mouthfeel)
3) Leaky (free moisture on the butter surface)
4) Mealy or grainy (a grainy feel on the tongue similar to cornmeal)
5) Ragged boring (unable to draw a smooth full trier of butter)
6) Short (lacks plasticity and tends toward brittleness)
7) Sticky (butter sticks to trier as a smear)
8) Weak (lacks firmness).
20.
21.
22. Bacterial
• Butter can taste a bit malty (like “Grape Nuts”), or sour if bacterial had
a chance to grow in the milk. The cause is usually due to Streptococcus
lactis in poorly cooled milk. Bacterial degradation results from bacteria
that get into the milk upon contact with improperly washed or
sanitized equipment, from external contamination, and is made worse
by improper cooling. Milk is an excellent growth medium for bacteria. It
provides the nutrients and moisture and has a near neutral PH.Off-
flavors are the results of bacterial growth psychrotrophs).
• Chemical flavors can be cowy (ketosis), rancid, oxidized, sunlight, and
medicinal. The cowy or ketone flavor is the result of the animal
suffering from ketosis. A foreign flavor can be caused by medications, a
reaction to pesticides, disinfectants, or any number of contaminants.
Rancidity and oxidation result from the degradation of milk fat. This is
the most common. Many of the oxidation pathways are not entirely
understood. Salted butter was developed to prevent spoilage, and to
mask the taste of rancid butter.
23. Rancidity
• A sour-bitter taste is identifiable with rancidity (i.e. soapy, baby-vomit, blue cheese).
Rancid butter becomes yellow to brown and the flavor becomes harsh. There appears to
be a seasonal effect, with the months between July and September having the highest
occurrences, and is also caused by stressed cows, and plumbing issued with the
processing tanks. Rancidity is caused by a chemical development, which continues until
the milk is pasteurized. It often occurs if the membranes around milk fat globules are
weakened or broken. When butter becomes rancid, the enzyme lipase breaks it down
into glycerol and fatty acids. Hydrolytic rancidity results in the formation of free fatty
acids and soaps (salts of free fatty acids) and is caused by either the reaction of lipid and
water in the presence of a catalyst or by the action of lipase enzymes. Low levels of free
fatty acids are not objectionable if they are sixteen or eighteen carbon fatty acids as
commonly found in soybeans, corn or animal fat. However, in butter fat (and coconut
oil), low levels of shorter carbon chain fatty acids may be quite objectionable. The worst
offender being butyric acid (butanoic acid).
24. Oxidation
• It is more common in milk from the winter and early
spring because the cows eat less vitamin E, an
antioxidant, in stored forages. It can also be caused by
excessive copper or iron in the water supply used to
wash equipment or compensate for dirty milking
equipment The off-flavor can sometimes be detected in
raw milk, but more often is noticed in high fat products
such as butter or vanilla ice cream. Oxidative rancidity
results from more complex lipid oxidation processes. The
processes are generally considered to occur in three
phases: an initiation or induction phase, a propagation
phase, and a termination phase. In complex systems, the
products of each of these phases will increase and
decrease over time, making it difficult to quantitatively
measure lipid oxidation.
25. • During the initiation phase, molecular oxygen combines with
unsaturated fatty acids to produce hydroperoxides and free
radicals, both of which are very reactive. For this phase to
occur at any meaningful rate, some type of oxidative
initiators must also be present, such as chemical oxidizers,
transition metals (i.e., iron or copper), or enzymes (i.e.,
lipoxygenases).
• Heat and light also increase the rate of this and other phases
of lipid oxidation. The reactive products of this initiation
phase will, in turn, react with additional lipid molecules to
form other reactive chemical species. The propagation of
further oxidation by lipid oxidation products gives rise to the
term "auto-oxidation" that is often used to refer to this
process. In the final, termination phase of lipid oxidation,
relatively unreactive compounds are formed including
hydrocarbons, aldehydes, and ketones.
26. Bitter Attributable to
the action of
certain
microorganisms
or enzymes in
the cream
before
churning,
certain types of
feeds and late
lactation. Cooked
Associated with
using high
temperatures in
pasteurization
of sweet cream.
Acid
Associated with
moderate acid
development in
the milk or
cream, or
excessive
ripening of the
cream.
27. Musty
• Attributable to cream from
cows grazing on slough grass,
eating musty or moldy feed
or drinking stagnant water.
Malty
• Attributable to the growth of
the organism Streptococcus
lactic var. maltigenes in milk
or cream. It is often traced to
improperly washed and
sanitized utensils in which
this organism has developed.
Flat
• Attributable to excessive
washing of the butter or to a
low percentage of fats or
volatile acids and other
volatile products that help to
produce a pleasing butter
flavor.
28. USDA BUTTER GRADES:
U.S.
Grade
AA
Delicate, sweet flavor, with a
fine, highly pleasing aroma
Made from high-quality
fresh, sweet cream
Smooth, creamy texture
with good "spreadability"
May possess a slight feed
and a definite cooked flavor.
29. U.S. Grade
A
Pleasing
flavor
Made
from
fresh
cream
Fairly
smooth
texture
May possess any
of these flavors
to a slight
degree: Acid,
aged, bitter,
coarse, flat and
storage.
May
possess
feed flavor
to a
definite
degree.
U.S. Grade B May have slightly
acid flavor
Readily acceptable
to many consumers
May possess any
of the following
flavors to a slight
degree: Malty,
musty, neutralizer,
scorched, utensil,
weed, and whey.
May possess any
of the following
flavors to a
definite degree:
Acid, aged, bitter,
smothered,
storage, and old
cream; feed flavor
to a pronounced
degree.