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FAT RICH DAIRY PRODUCTS

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B. Tech. (Dairy Technology) ► DT-2 ► Resources ► Lesson 30. WHIPPED BUTTER, WHEY
BUTTER, FLAVOURED BUTTER

Module 10. Special butter and related products

Lesson 30
WHIPPED BUTTER, WHEY BUTTER, FLAVOURED BUTTER

30.1 Introduction

High price component of milk is milk fat, no dairy entrepreneur would like to drain or
waste the fat neither directly nor indirectly from the plant. All the necessary steps would be
taken to extract and / or preserve the milk fat. This accumulated or extracted fat may be
used to make special kind of products like whey butter (prepared exclusively from the fat
of whey). Special butter are the another class of products wherein novelty would be
incorporated like whipped butter and flavoured butter.

30.2 Whipped Butter

It is regular butter whipped for easier spreading. Whipping increases the amount of air in
butter and increases the volume of butter per pound. For whipping normal air or nitrogen
are used. According to United States legal requirement whipped butter has to contain at
least 25% butterfat. For the production of whipped butter, the butter is softening to 20 –
24°C, so that it is soft enough to work easily. At this stage colour and salt are added, then
product is whipped to get the desired over-run (50 to 100%), packed and stored at
refrigerated temperature. It may contain butter fat around 45 to 50%, so its caloric value is
less than that of butter.

It isn’t recommended to use whipped butter in cooking, however, as it melts quite a bit
faster than normal butter and often creates a foam. Additionally, whipped butter isn’t a
good substitute in baking recipes, because these recipes usually give measurements in
terms of volume.

Uses: Many restaurants create their own whipped butter to serve with bread or before-
dinner items. In addition to easy spreadability, many people consider it supportive of
healthier eating, as most people wind up eating less butterfat when they use whipped
butter.

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30.3 Whey Butter

This is made from whey separated from curd during the making of cheese. It is a strong
tasting with a bit of a cheesy flavour in it. It can be salty tasting, if salt was added to the
cheese-making process before the whey was drained off. It will be less shiny than regular
butter and a deeper yellow. It may have added salt and annatto colouring, just as regular
butter would. It may contain residual starter cultures from the cheese batch, and added
casein.

Process

Whey cream will be prepared from three sources of whey, particularly cheese, paneer and
chhana. The fat content of the whey cream should range from 40 to 45 percent. The
cream should be smooth and free from lumps. After separation of cream, it should be
cooled to 4 – 7°C. Then cream should be heat treated / pasteurized at 60°C for 20 minutes
or at 85°C for 25 seconds. Vacreation method / plate heat exchanger can be used for
pasteurization and cool quickly to 4°C. The butterfat content will end up being between 80
and 90%. In Canada, the legal definition is that it must be a minimum of 80% butterfat by
weight. In Ireland, it will be 82% butterfat, 16% water, and 2% milk solids. It is popular in
Sweden, where it is sold in most stores as an everyday butter called " mess-smor". In other
parts of the world, whey Butter is used commercially in baked goods and in making
candies. Whey butter had the softest texture, more porous compare to regular butter.

Table 30.1 Chemical composition of whey butter, sweet cream butter and cultured cream butter

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Whey butter has minimum ash content compare to others. Whey butter was less hard and
more spreadable than other regular butter.

30.4 Flavoured Butter

Flavoured Butter is popular in western world to use in sandwiches and spreads.

Flavourings are added to enhance the taste of the product. Natural flavourings such as dry
onion powder, red chilly powder, pepper powder and ginger powder are used to flavor the
product. These were mixed after butter prepared and care should be taken to minimize the
contamination as these ingredients are added directly to butter after butter has been made.

Addition of Starter distillates to enhance the flavor: A mixed strain starter of Streptococcus
diacetilactis and Lactococcus lactis or / Lactococcus cremoris, that accumulates high
concentration of alpha -acetolactate, was grown in a skim milk or whey medium, adjusted
to pH 3.5 and steam distilled. About 85% of available diacetyl was obtained when 10% of
the original culture volume had been evaporated. These flavour concentrates are
encapsulated through spray drying technology using maltodextrin and other carriesr and
made it into granules to use as flavour enhancer. Butter made by adding 0.07-0.14%
distillate (containing approx. 2000 mg diacetyl/kg) during working is comparable with
cultured butter in terms of flavour.

30.5 Natural Butter Flavors

Technology has been developed for the production of flavor systems via controlled
enzyme modification of milk fats. Lipases and esterases from various sources are used.
Methods for producing a variety of fairly pure enzymes, economically and in large
quantities has been established. These enzymes are used to enhance the butter favour
substance using butter as substrate. These lipases (glycerol ester hydrolases) from
microbial sources have made it possible for researchers to employ the catalytic properties

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of these enzymes in innovative ways. One application in which the use of lipases has
become well established is the production of lipolyzed flavors from feedstocks of natural
origin. Immobilization of lipases on hydrophobic supports has the potential to (1) preserve,
and in some cases enhance, the activity of lipases over their free counterparts; (2) increase
their thermal stability; (3) avoid contamination of the lipase modified product with residual
activity; (4) increase system productivity per unit of lipase employed; and (5) permit the
development of continuous processes. As the affinity of lipases for hydrophobic interfaces
constitutes an essential element of the mechanism by which these enzymes act, a
promising reactor configuration for the use of immobilized lipases consists of a bundle of
hollow fibers made from a microporous hydrophobic polymer.

These enzymes (lipases, lactases and proteinases) are used in optimum combination to act
on substrate under controlled conditions. This treatment increases the flavour components
or volatile substance which is highly desirable. Along with volatile flavour components,
fatty acids such as butyric, caproic, caprylic and capric acids in much greater molar
concentration. Later on, this reaction is arrested using proper treatment thereby avoiding
off-flavour development and oxidized flavour development.

These products are used as flavouring ingredient to enrich the non-dairy products like
biscuit, non dairy topping, sauses and savoury products. After arresting enzymatic action
product is spray dried to extend the shelf life of the product.

Last modified: Wednesday, 19 December 2012, 02:55 PM

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