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    The document discusses butter production. It begins with an introduction that classifies butter based on production line and salt content. Cultured cream butter is produced from cream inoculated with lactic acid bacteria, then fermented, pasteurized, churned, and packaged. The production line for cultured cream butter involves preparing an inoculum, inoculating and fermenting cream, pasteurizing, churning, and packaging the final butter. Food additives like coloring agents and salt can be included.

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    The document discusses butter production. It begins with an introduction that classifies butter based on production line and salt content. Cultured cream butter is produced from cream inoculated with lactic acid bacteria, then fermented, pasteurized, churned, and packaged. The production line for cultured cream butter involves preparing an inoculum, inoculating and fermenting cream, pasteurizing, churning, and packaging the final butter. Food additives like coloring agents and salt can be included.

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    © All Rights Reserved
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    12 views9 pages

    Butter

    Uploaded by

    thái học “hochaha”
    The document discusses butter production. It begins with an introduction that classifies butter based on production line and salt content. Cultured cream butter is produced from cream inoculated with lactic acid bacteria, then fermented, pasteurized, churned, and packaged. The production line for cultured cream butter involves preparing an inoculum, inoculating and fermenting cream, pasteurizing, churning, and packaging the final butter. Food additives like coloring agents and salt can be included.

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    of 9

    Chapter 7: BUTTER

    DAIRY PROCESSING TECHNOLOGY 1. INTRODUCTION

    CONTENTS − Butter: product from cream layer

    Chapter 1: Pasteurized milk − Butter classification based on the production line:


    Chapter 2: Sterilized milk  Sweet cream butter or non-cultured cream butter
    Chapter 3: Concentrated milk  Sour cream butter or cultured cream butter
    Chapter 4: Milk powder
    Chapter 5: Fermented milk
    Chapter 6: Cheese
    Chapter 7: Butter
    Chapter 8: Ice-cream

    Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
    University of Technology 1 University of Technology 2

    Chapter 7: BUTTER Chapter 7: BUTTER


    1. INTRODUCTION 1. INTRODUCTION

    − Butter classification based on salt content in the product: − History:


     Extra low: less than 0.2%  Appearance of sour cream butter
     Low: 0.2-1.0%  1879 – Gustaf de Laval and centrifuge
     High: 2%  1880 – Pasteurization
     1890 – “Pure culture”

    Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
    University of Technology 3 University of Technology 4
    Chapter 7: BUTTER Chapter 7: BUTTER
    1. INTRODUCTION 1. INTRODUCTION

    − Raw material: cream (F~ 35-40%) − Treatment of cream with high acidity:
     Sensory characteristics  Washing: cream/water = 1/2 (v/v)
     Physico-chemical characteristics:
     Fat
     Iodine value  Neutralization with CaO, Ca(OH)2…
     Antibiotics and contaminants
     Microbiological characteristics:
     Psychrophilic bacteria
     Pasteurization: 63-65oC, 15s

    Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
    University of Technology 5 University of Technology 6

    Chapter 7: BUTTER Chapter 7: BUTTER


    1. INTRODUCTION 1. INTRODUCTION

    − Inoculum (cultured cream butter) Food additives


     Lactic acid bacteria LD: Streptococcus diacetylactis,
    − Coloring agents: carotenoid (E160)/ curcumine (E100),
    Leuconostoc citrovorum
    lactoflavin (E101), cochenille (E120)…
    − NaCl: purity degree (min 99.7%_
     Criteria for LAB selection: level of acetaldehyde, diacetyl, − Antioxydants: propyl gallate, octyl gallate, dodecyl gallate, BHA,
    acetoin…
    BHT (max 0.01%)
    − Condiments

    Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
    University of Technology 7 University of Technology 8
    Chapter 7: BUTTER Chapter 7: BUTTER
    2. PRODUCTION LINE OF CULTURED CREAM BUTTER 2. PRODUCTION LINE OF CULTURED CREAM BUTTER

    Cream Pasteurization
    LAB Pasteurization − Objective

    Preparation Inoculation
    − Technological parameters: 90-95oC, max 15-20s
    Fermentation –
    Temperature treatment

    − Combined pasteurization and deaeration


    Salt Churning Butter
    milk
    Packaging
    − Procedure: heating (78oC) – deaeration (62oC) – pasteurization
    Cultured
    cream butter

    Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
    University of Technology 9 University of Technology 10

    Chapter 7: BUTTER Chapter 7: BUTTER


    2. PRODUCTION LINE OF CULTURED CREAM BUTTER 2. PRODUCTION LINE OF CULTURED CREAM BUTTER

    Inoculation Fermentation and temperature treatment


    − Inoculum preparation − Objective:
     Medium: sterile skimmilk (90-95oC, 15-30min)  Flavor formation
     Technological parameters: 20oC, 7-10h  Fat crystallization
     Starter culture: 18-20oSH, 109 cfu/mL − Fermentation regulation: 36oSH acidity, 1.0-1.5ppm diacetyl
    − Pitching rate: 1-7% − Concept:
     Pure crystal
     Mixed crystal

    Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
    University of Technology 11 University of Technology 12
    Fatty acids in milk fat Chapter 7: BUTTER
    Fatty acid % of total fatty Melting Number of atoms Note 2. PRODUCTION LINE OF CULTURED CREAM BUTTER
    acid content point
    (oC) C H O
    − Phenomena
    Butyric acid 3.0-
    3.0-4.5 -7.9 4 8 2 Liquid at room
    Caproic acid 1.3-
    1.3-2.2 -1.5 6 12 2 temperature  Slow cooling
    Caprylic acid 0.8-
    0.8-2.5 +16.5 8 16 2
    Capric acid 1.8-
    1.8-3.8 +31.4 10 20 2 Solid at room
    Lauric acid 2.0-
    2.0-5.0 +43.6 12 24 2 temperature  Rapid cooling
    Myristic acid 7.0-
    7.0-11.0 +53.8 14 28 2
    Palmitic acid 25.0
    25.0--29.0 +62.6 16 32 2
    Stearic acid 3.0-
    3.0-7.0 +69.3 18 36 2
    Oleic acid 30.0
    30.0--40.0 +14.0 18 34 2 Liquid at room → Technical solution
    temperature
    Linoleic acid 2.0-
    2.0-3.0 -5.0 18 32 2
    Linolenic acid <1.0 -5.0 18 30 2
    Arachidonic acid <1.0 -49.5 20 32 2

    Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
    University of Technology 13 University of Technology 14

    Chapter 7: BUTTER Chapter 7: BUTTER


    2. PRODUCTION LINE OF CULTURED CREAM BUTTER 2. PRODUCTION LINE OF CULTURED CREAM BUTTER
    Relation between iodine value, temperature program and
    pitching rate (Bylund, 1995) Relation between ratio of liquid/ solid fats and texture of butter
    Iodine value Temperature program (oC) Pitching rate Liquid fat (%TF) Solid fat (%TF) Butter texture
    (%v)
    <28 8-21
    21--20 1 85 15 Soft
    28-
    28-29 8-21
    21--16 2- 3 55 45 Hard
    30-
    30-31 8-20
    20--13 5 65
    65--78 22--35
    22 Medium, easy spreading
    32-
    32-34 6-19
    19--12 5
    35-
    35-37 6-17
    17--11 6
    38-
    38-39 6-15
    15--10 7 Selection of temperature program
    >40 20--8-11
    20 5
    Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
    University of Technology 15 University of Technology 16
    Chapter 7: BUTTER Chapter 7: BUTTER
    2. PRODUCTION LINE OF CULTURED CREAM BUTTER 2. PRODUCTION LINE OF CULTURED CREAM BUTTER
    Churning Churning
    − Objective − Transformation
     Formation of butter grains and buttermilk  Foaming
     Separation  Disintegration of fat membranes and release of globule fat
     Butter formation  Foam collapse
     Salt addition and mixing  Formation of butter grains
     Moisture adjustment
     Deaeration

    Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
    University of Technology 17 University of Technology 18

    Chapter 7: BUTTER Chapter 7: BUTTER


    2. PRODUCTION LINE OF CULTURED CREAM BUTTER 2. PRODUCTION LINE OF CULTURED CREAM BUTTER
    Churning Churning
    − Transformation − Batch production:
     Foaming  Technological parameters
     Disintegration of fat membranes and release of globule fat  Temperature
     Foam collapse  Agitation
     Formation of butter grains → Churning yield
     Treatment:
     Washing
     Salt addition
     Mixing and pressing

    Van Viet Man LE - Ho Chi Minh City


     Deaeration Van Viet Man LE - Ho Chi Minh City
    University of Technology 19 University of Technology 20
    - V = 8-12m3
    − Working
    volume: 40-
    50% v/v

    Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
    University of Technology 21 University of Technology 22

    Chapter 7: BUTTER
    2. PRODUCTION LINE OF CULTURED CREAM BUTTER
    Churning
    − Continuous production: system of Invensys APV
     Section for butter grain formation
     Separation section
     Working section
     Vacuum working section
    → Productivity 500-12000kg/h

    (I) Limited line (summer); (II) Limited line (winter); (III) Optimum region
    Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
    University of Technology 23 University of Technology 24
    Chapter 7: BUTTER Chapter 7: BUTTER
    2. PRODUCTION LINE OF CULTURED CREAM BUTTER 2. PRODUCTION LINE OF CULTURED CREAM BUTTER
    Continuous churning (Invensys APV)

    1. Section for butter grain formation; 2. Separation section; 3. Working section; 4.


    Vacuum working section; 5. Pump
    Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
    University of Technology 25 University of Technology 26

    Chapter 7: BUTTER Chapter 7: BUTTER


    2. PRODUCTION LINE OF CULTURED CREAM BUTTER 2. PRODUCTION LINE OF CULTURED CREAM BUTTER
    Churning Packaging
    − Comparison of batch and continuous production − Product: Net weight 250g or 500g

    − Packaging materials: aluminium paper or plastic


    − Material balance: 20kg milk (4.2%F) or 2.2kg cream 38%F →
    1kg butter (80%F, 16%W)

    Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
    University of Technology 27 University of Technology 28
    Chapter 7: BUTTER Chapter 7: BUTTER
    3. PRODUCTION LINE OF NON-CULTURED CREAM BUTTER 4. PRODUCT

    Butter quality
    Cream
    − Sensory characteristics:
    Pasteurization
     Color
    Temperature treatment
     Flavor
    Salt Churning Butter
    milk  Structure
    Packaging

    Non-cultured
    cream butter

    Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
    University of Technology 29 University of Technology 30

    Chapter 7: BUTTER Chapter 7: BUTTER


    4. PRODUCT 4. PRODUCT

    Quality evaluation Quality evaluation


    − Physico-chemical characteristics − Microbiological characteristics:
     Fat (Fmin 80-82%)  Total plate count
     Moisture (Wmax=18%)  Yeast and mold
     Salt  Salmonella
     Acidity  Listeria
     Vitamin A,D
     Others

    Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
    University of Technology 31 University of Technology 32
    Chapter 7: BUTTER
    4. PRODUCT

    − Transformation during storage


     Biological
     Chemical and biochemical
     Physical
     Physico-chemical
    − Storage conditions:
     Temperature 5oC or -15oC
     Other conditions

    Van Viet Man LE - Ho Chi Minh City


    University of Technology 33

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