Butter is made through a process of separating cream from milk, pasteurizing the cream, ripening it through culturing, aging, churning, washing, and salting it. It contains up to 80% butterfat which gives it a solid yet soft and spreadable texture. While high in saturated fat, butter also provides vitamins A, D, E, and K. It has various uses like baking, sauces, and emulsions due to its ability to incorporate air and strengthen dough. Proper storage of butter involves refrigeration between 0-2 degrees Celsius.

1.  EmilEE Das sEc-F Roll No.-16
 swaRNava chattopaDhayay sEc-F Roll No.-14

2. Dairy product obtained from churned cream containing
80% fat, 20% water and whey.
Hard at low temperature, soft at room temperature and
melts when heated.
Smoking temperature is 127°C.
Butter is a dairy product containing up to 80% butterfat which is
solid when chilled and at room temperature in some regions and
liquid when warmed.

3. Milk and cream
 Separation of cream from milk
 Pasteurization of cream at 95°C/more to destroy
enzymes and micro organisms
Ripening
 Addition of culture to ferment milk sugar to lactic
acid
Ageing
Crystallization of butterfat globules through cream
Churning
Agitation of cream
 Formation of butter granules

4. Draining and Washing
drainage of buttermilk
 washing of semi-solid butter
Salting and working
usage of salt acting as a preservative
Packaging and Storage
shaping of butter
covering with waxed paper
storing in cool place

5. ADVANTAGES :-
Flavour- Butter has a highly desirable flavour.
Butter melts in mouth. After eating a pastry, one can be left with an unpleasant
film of shortening coating on the mouth.
DISADVANTAGES :-
Neither saturated fat nor cholesterol is good for heart health. Therefore, butter
with high saturated fat should be avoided when preparing food items.

6. Whisking Process :-
• Whisking the cream add air into it.
• And air breaks the fat Globules in it.
• The fat forms protective bubbles around the tiny pockets of air.
• The mixture become Solidify after every Whisk.
• Changes the liquid into a Foam.

7. • The buttermilk you get from the store is artificially thickened
• Most bakers prefer to use unsalted butter.
• Butter has none of the artificial trans fats (associated with the "bad" cholesterol) you get in
margarine.
• Color can depend on the cow's diet.
• Butter is a source of Vitamin A, which is great for hair, eyes, and skin, as well as Vitamins E, D,
and K.
• India is the largest producer of butter. Ghee, a kind of clarified butter, is an important ingredient in
Indian cuisine.

8. Lamination (creating layers in dough)
Flavored Fat.
Baking (weakening of gluten present in flour)
Sauce (ROUX)
Emulsifier(Beurre blanc (white butter) is made by whisking
butter into reduced vinegar or wine, forming an emulsion with
the texture of thick cream.)

9.  Process where butter can be used for cooking without changing its
properties due to removal of water and milk solids.
Has a higher smoking point (485 °f or 252 °c) than regular butter (127°c),
and is therefore preferred in some cooking applications, such as sautéing.
Has a longer shelf life than the regular butter.
Butter is wrapped and stored at 0°-2° C.
It is kept away from products which have strong flavour than butter.
FIFO method should be used during storage.

10. Class Notes
Theory of Cookery by Parvinder Singh Bali.
https://en.wikipedia.org/wiki/Butter
http://www.webexhibits.org/butter/process-steps.html
https://thestir.cafemom.com/food_party/153672/5_weird
_wonderful_things_about
Thank you