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Butter - An Important Ingredient in Your Diet - Butter ManufacturingBY: Pratap Shanbhag | Category: Food | Submitted: 2012-04-04 21:28:26
Cream or milk is churned to form butter. Milk from cow, sheep, goat and buffalo is used for its preparation. It changes its physical state according to variation in temperature. In a refrigerator it is in solid form and it can be used as a spread after keeping for a while in room temperature. At around 32C to 35C, it completely liquefies.
Usually a pale yellow colored butter is available in the market. To keep it safe and fresh, it is important to wrap it tightly before keeping in the refrigerators. This process will help in increasing the shelf life and delays rancidity.
Butter Is Always Preferred Over Other Products
Many good and delicious dishes are being prepared for many decades by using this delicious product. It gives a unique taste, texture and nutrition to your food. It is considered much better as compared to oil, while baking and cooking food. Using it in pastries and pies will increase their texture, softness, aroma and their taste.
How Is Butter Manufactured?
Butterfat is present in microscopic parts of un-homogenised milk. There is a layer of phospholipids surrounding these microscopic globules and it is due to the presence of this coating, fat and milk never mixes. When the cream is heated, this layer gets disrupted, resulting in the production of the butter.
The concentration of butterfat in various products is diverse and hence, the end result has different consistencies. Generally, the butterfat and its crystals along with undamaged fat globules are present in this product. As the consistency of butterfat increases, it keeps becoming harder. Buttermilk is obtained when its grains float on the water based proportion of the cream. People usually prefer buttermilk over skimmed ones.
After the removal of butter grains, the next step is to knead them. Scotch hand can be used for this process if it is being prepared manually. Fatty acids like myristic, palmitic and oleic are used in manufacturing butter.
Manufacturing of Butter at Commercial Scale
If we look at commercial scale, it contains 80% butterfat and 15% water. On the other hand, if you are preparing it on a small scale, then only 65% fat and 30% water is present.
Different types of production methods are used to make a variety of butter based products. Earlier it was made from few days' old fermented cream, which is commonly known as cultured. Milk sugars are converted into lactic acid with the help of bacteria. Diacityl is produced by fermenting the cream, which makes the product more flavored and tasty.
Bacteria and other microbes are killed during pasteurizing of dairy products. Any of the sweet dairy products are made from such creams. These products are often made from unpasteurized and fresh cream, and they are known as raw cream items. With advancement in technology, now dairy products are being manufactured in innovative ways, which are simpler to carry out.
Most of the companies have come up with varied products to satisfy your taste buds. These days, you have newer products being introduced often due to highly competitive market. So, all you need to do is sit back and enjoy the dairy products.
Article Source: http://www.writearticles.org/
About Author / Additional Info:
Mr. Pratap Shanbhag, Technical Director - Standards International Precision Engineers Pvt Ltd are the pioneers in the manufacture of various food processing equipment. Over the past 10 years, we have grown as the market leaders, with successful installations of more than 100 food processing plants
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