this file for presentation on butter. i hope this presentation slide will be very helpful for students...................

1. Mawlana Bhashani Science and Technology University(MBSTU).
Department of Food Technology and Nutritional Science(FTNS).

2. Presented by:
Mst Rukaiya khatun(ID.FN19005)
Presented to:
Md. Abdul Alim
Lecturer
Dept. of food
technology and
nutritional science
MBSTU.

3. BUTTER

4.  What is butter?
 Health benefits of butter
 Classification of butter
 Composition of butter
 Food and nutrition value of butter
 Method of manufacturing butter
 Ripening of cream
 Churning of cream
 Defects in butter and their causes and prevention
 Uses of butter
 Reference /source

5. According to PFA(Preservation of Food adulteration Act) rules:
-obtained from cow or buffalo milk or combination them
-from cream of cow or buffalo milk or combination thereof
-free from animal fat, wax, oils
-no preservatives excepts common salt
-added coloring matter(Annato)
-must 80%fat , 1.5%curd ,3%salt
-flavoring agent (diacetyl 4ppm)
What is butter?
-is fat concentrate which is obtained by churning cream.

6. Health benefits of butter:
-supports weight loss
-contains anti-cancer properties
-rich in anti-oxidants
-improve nutrient absorption
-improve fertility in men & women

7. Classification of butter:
 Pasteurized cream butter: Usually made from pasteurized sweet cream.
 Ripened cream butter: Made from cream in which a pleasant delicate aroma has been
developed before churning by ripening .
 Unripened cream butter: Made from unripened cream. The flavor of such butter is usually mild.
 Salted butter: Butter to which salt has been added.
 Unsalted butter: Contains no added salt.
 Sweet cream butter: In this case, the acidity of the churned cream does not exceed 0.20%.
 Sour cream butter: Made from cream which has more than
0.20% acidity.
 Fresh butter: Such butter has not undergone cold storage. (Usually, fresh butter is not kept for
more than 3 weeks.)
 Cold storage butter: This butter has been stored at a temperature of about 18°C (0°F) for some
time. (Generally cold storage butter is from 1 to 6 months old when offered for retail trade.)
 Dairy butter (USA): This is butter made on a farm. It is usually made from unpasteurized sour
cream, which has not been standardized for acidity. This butter generally has a sour flavor due to the
high acid content of the cream.
 Creamery butter: This is butter made in a creamery or dairy factory. It is more uniform in quality
than dairy butter.

8. Composition of butter:
The typical composition of Indian butter has given bellow:
Food and Nutritive Value of Butter:
-energy
-fat & fat soluble vitamin(A, D, E, K)
Constituents Percentage
Butter fat 80.2
Moisture 16.3
Salt 2.5
Curd 1.0

9. Method of manufacturing butter
receiving milk receiving cream
pre-heating (35-40 0c) neutralization
separation
cooling(20-22 0c)
ripening(20-22 0c)
Grading
Weighing
Sampling
testing
cream
standardization
pasteurization
Cooling
Aging(5-10 0c)
Churning & washing
salting & packaging

10. “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.
Objectives: to produce butter with pleasing good flavor & aroma
Procedure:
Mix(acid producing bacteria +flavor producing bacteria)
starter(0.5 to 2%)
Standardized
Pasteurized
Incubation 21 0c(15-16hrs)
Cooling

11. The Role of Diacetyl:
-effect on flavor & aroma
Amount of diacetyl Flavor
Absence of diacetyl Flavorless
0.2 to 0.6ppm diacetyl Mild flavor
0.7 to 1.5ppm diacetyl Full flavor

12.  Churning of cream consists of agitation at a suitable temperature until the fat globules
adhere, forming larger and larger masses, and until a relatively complete separation of fat
and serum occurs.
 Factors influencing churning ability of cream and body of butter with
difficulties:
Factors affecting churning churning difficulties
Chemical composition of fat Excessive hardness
Size of fat globules Small size of fat
Viscosity of cream Thin cream & abnormal cream
Temperature of churning at cream Excessive low churning temperature
Acidity of cream Over loading of churn
% of fat % of fat

13. Theory of churning:
There are three main theories on the churning cream into
butter:
King’s
modern
theory
Rahn’s
foam
theory
Fischer &
Hooker’s
phase
reversal
theory(1917)

14. The phase reversal theory
 This theory was proposed by Fischer and Hooker in 1927, the theory is therefore also
referred as Fischer and Hooker’s theory.
 Churning is a process of phase reversal
 Changing oil in water type of emulsion to water in oil type emulsion
 Agitation of cream:
 Causes coalescence & clumping of fat globules
 The ratio of surface area to volume of fat so small
 No longer contains all the buttermilk in stable form
 Fat in water emulsion breaks

Drawback: Butter is not a true water in fat emulsion. Microscopic studies reveal that a proportion
of fat globules in butter are still intact in the worked butter.

15. The foam theory:
According to this theory, the presence of foam/froth is essential for churning. It
also postulates that there is a ‘foam-producing’ substance present in cream (and
milk) and which gradually solidifies as the cream or milk is agitated.
During churning:
 First foam is produced
 Fat globule tend to concentrate on the foam bubble clumping of fat globule
takes place
 Thus the foam producing assumes a solid character & the foam collapse
 Then the fat globules is tend to form coalesce & butter is formed
Based on his findings Rahn conclude that:
i. Air was necessary for normal churning of butter.
ii. In the absence of air didn’t result in churning of cream.
iii. Overloading of churn resulting in increased churning time.
Drawback : This theory was, however, subsequently criticized because of the fact that foam
formation i.e. presence of air, is not required in some of the continuous butter making processes
developed subsequently

16. king’s modern theory
King's theory was proposed in 1930 and 1953 and it is regarded as the modern theory.
According to this theory, what happens during churning is mid-way between the 'Phase
Reversal theory' and Foam theory.
 In cooled cream , fat is present as cluster of fat globules .
 Within each globule it is present partly as solid & partly liquid.
 Churning breaks the clusters & causes foam formation
 Fat globules become concentrated to air bubble in the foam
 Thus are brought into close contact of each other
 The globules then adhere together to from larger & larger particles . Eventually these
particles become visible as butter grains.
 The butter grains causes the globules to move over one another
 Finally the butter is obtained.

17. Defects in butter , their causes & prevention:
Name of defects Causes Prevention
a) Flavor:
Acid/High
acid/Sour
Alkaline/ N.
Bitter
Cooked
Flat
Rancid
i. Using acid (sour) cream.
ii. Under-neutralization of cream or over
neutralization.
i. Intake of bitter-weeds by milk animal.
ii. Lipase activity during cream separation.
Over-heating of cream during pasteurization
i. Low diacetyl content in butter.
i. Low salt content in butter.
ii. Excessive washing of butter.
Fat hydrolysis due to lipase action in milk of cream.
I. Using sweet cream.
II. Optimum neutralization of cream.
I. Eradiation of offending weeds.
II. Checking lipase activity by avoiding the danger
zone (100-120°F) during raw cream separation.
Optimum heating of cream during pasteurization.
I. Adequate ripening of cream before churning.
II. Correct salt content in butter.
III. Optimum washing of butter.
Inactivating lipase by proper pasteurization of milk of
cream.

18. b. Color
Mottled
Streaky/Wavy
Dull/Pale
i) Inadequate washing of butter
grains.
ii) Improper incorporation of salt in
butter.
iii) Inadequate working on butter.
iv) Uneven working of butter.
v) Incomplete working of two or
more lots of butter.
Overworking of butter.
I) Adequate washing of grains.
I) Proper incorporation of salt in
butter.
II) Adequate working on butter.
I) Even working on butter.
II) Complete working of two or more
lots of butter.
Adequate working of butter.
c. Body and Texture:
Crumbly
Gummy
I. Under working of butter.
II. Seasonal changes in fat
composition.
High proportion of high melting
point fat.
I) Adequate working of butter.
II) Controlled cooling, aging,
churning and washing
temperatures.
Avoiding feed containing high
melting point fats.

19. Uses of butter:
1. In the preparation of Sauces.
2. As a cooking medium.
3. In the baking and confectionary
industries.
4. In the manufacture of ice cream,
butter oil and ghee.
5. Direct consumption with bread.

20. Reference / source:
 Book :
 Outlines of Dairy Technology
 SUKUMER DE
 Google:
 www.slidesharenet.com
 www.courseware.cutm.ac.india
 www.dairy-technology.blogspot.com
 www.agricultureindia.net

21. Have u any query????