DMK3013 – EDIBLE OIL AND FAT PRODUCTS

UNIT 2: BUTTER, MARGARINE AND GHEE

By:
Nor Aziyan Mohd Nasir
 Lesson Learning Outcomes
Differentiate between butter, margarine and ghee
◦ Define butter, margarine and ghee
◦ Discuss the types of butter and margarine- soft/ spreadible
◦ Differentiate between butter, margarine and ghee
Describe the process of making butter
◦ Explain the basic method of butter making-raw cream, raw skim milk, pasteurization,
ripening, aging, crystallization of butter fat, churning, salting.
◦ Describe briefly each of the processes involved in butter making process
Describe the process of ghee making
◦ Explain the basic method of ghee making
◦ Describe briefly each of the processes involved in ghee making process
 DEFINITION:
BUTTER
◦ a pale yellow edible fatty substance made by churning cream and used as a spread
or in cooking.
◦ “butter” shall be understood to mean the food product usually known as butter, and
which is made exclusively from milk or cream, or both, with or without common salt,
and with or without additional coloring matter, and containing not less than 80 per
centum by weight of milk fat, all tolerances having been allowed for. - USFDA

MARGARINE
◦ a butter substitute made from vegetable oils or animal fats.
◦ Margarine (or oleomargarine) is the food in plastic form or liquid emulsion, containing
not less than 80 percent fat determined by the method prescribed in "Official Methods
of Analysis of the Association of Official Analytical Chemists," 13th Ed. - USFDA
GHEE
◦ clarified butter made from the milk of a buffalo or cow, used in South Asian cooking.
◦ also referred to as clarified butter
◦ very fragrant and has a rich nutty taste
 Types of Butter
Unsalted butter:
Sometimes called “sweet cream butter,” this is the most versatile variety. Made
from only milk or cream (or sometimes both), it contains at least 80 percent milk
fat—the fatty particles in milk that are separated out to make cream.

Salted butter:
Just like the original, but with the addition of salt. Many people reach for this when
buttering bread, but use caution when you’re cooking or baking, since most
recipes call for unsalted butter.

Organic butter:
Comes from cattle raised without antibiotics or growth hormones and given 100
percent organic feed grown without toxic pesticides or synthetic fertilizers. It is
available unsalted and salted and can be used like conventional butter.
 Types of Butter
Whipped butter:
This variety has air or some other gas, such as nitrogen, added to it to make it less dense
than standard butter, so a little goes a long way. The increased volume results in fewer
calories per tablespoon (often half) and a lighter texture. Best for spreading on toast and
finishing dishes, whipped butter is not recommended for baking or cooking.

European-style butter:
This is the reason French croissants are so utterly irresistible: Loaded with extra milk fat—82 to
85 percent for most brands—European-style butter has less moisture than standard butter
and so produces extra-flaky pastries and tender, fluffy cakes. Because it is made with
fermented (also called “cultured”) cream, it has a slight tang. European-style butter can be
used for all cooking tasks.

Spreadable butter:
A combination of regular butter and vegetable oil (and sometimes other flavorings and
fillers), this product maintains a soft texture even when refrigerated. It is not recommended
for baking or cooking.
Types of Butter

Light butter:
This option has half the calories of standard butter because it
contains less milk fat—40 percent at most. The rest is made up of
water, lactic acid, and other fillers. It is not recommended for baking
or cooking.

Butterlike spread:
Often marked with the label “buttery spread,” this has a similar soft
texture to spreadable butter but contains far less real butter—at most
5 percent and sometimes none at all. Instead, it is made primarily
from a blend of vegetable oils and other fillers. Its benefits include
fewer calories, less fat, and just a trace amount of cholesterol. It is not
recommended for baking or cooking.
Types of Margarine
Traditional stick margarine:
It’s the least healthy of all margarines because it’s highest in trans fat. The more solid a
margarine, the more trans fats it contains from partially hydrogenated oils.

Regular tub margarines/spreads:

Most contain 61 to 79 percent vegetable oil and many are now labeled as trans-fat-free,
though they may still contain some partially hydrogenated oil.

Light, low-Fat and fat-free spreads:

These range from 0 percent (fat-free/nonfat) to 40 percent vegetable oil (light/lower fat) and
are your most healthy choices.

Plant stanol and sterol ester spreads:

These spreads include plant sterols and stanols that are proven to lower blood cholesterol — if
you use 2 to 3 tablespoons daily, which can quickly add calories to your diet.

Spray/pump products:
These are extremely low in saturated and trans fats, hence their liquid nature.
Differences between butter and
margarine
BUTTER MARGARINE

COMPOSITION Made of milk or cream Made of vegetable oil

PROCESSING Traditionally churned Hydrogenation of oil

NUTRITION 106 calories, 12 g fat (8 g 101 calories, 11 g fat (2 g saturated

(1tbsp) saturated fat), 32 mg fat), 0 mg cholesterol, 153 mg sodium,
cholesterol, 85 mg sodium, 0 g 0 g carbohydrates (0 g fibre, 0 g
carbohydrates (0 g fibre, 0 g sugar), 0 g protein.
sugar), 0 g protein.
Butter
◦ Most highly concentrated forms of fluid milk
◦ Contain 80-82% milk fat, 16-17% H2O & 1-2% milk
solids.1-2% salts
◦ Also contain protein, Ca, phosphorus(1.2%) & fat
soluble vitamins A,D &E.
◦ Factors for butter flavour: fatty acids, lactones, methyl
ketones, diacetyl and dimethyl sulfide.
 Raw Milk

Raw Cream Raw Skim Milk

Pasteurization, Processing, Packaging

Pasteurized cream

Ripened Cream

Aging

Butterfat Crystallized

Churning

Butter Granules

Raw Butter Buttermilk

Working & Salting Pasteurization, Processing,

Packaging
Finished Butter
 The butter making
Milk & cream
◦ Cows, buffalo, camel, goat, ewe, mares.
◦ Cream separated from milk.
◦ Cream must
◦ sweet (pH > 6.6)
◦ Not rancid
◦ Not oxidized
◦ Free from off-flavors
◦ Pasteurized at 95°C/> to :
◦ Destroy enzymes
◦ Destroy micro-organism
Ripening

◦ Cultures are added to ferment milk sugar to lactic acid,

desirable flavor & aroma for cultured butter
◦ Its ripened to pH 5.5 at 21oC & then pH 4.6 at 13oC.
◦ Most flavors are produced between pH 5.5-4.6.
◦ HIGH temp during ripening, LOW flavor development relative
to acid production

Cultures Lactic Acid + Flavor + Aroma

Milk sugar
Fermentation
 Fresh Cream/
Sour cream

Ripening process
21°C (12 hrs) to
pH 5.5

Cooler T°, increased the

13°C to pH Flavor development
flavor due to the
development of an acid 4.6

Not washed & Unsalted

Cooled 4.5-7°C for

hardening

Warm 10-18°C
Ripened butter
Churning
Aging

◦ Cooling the cream to crystallize the butterfat

globules, ensuring proper churning & texture of the
butter
◦ Aging takes 12-15 hrs
◦ From aging tank, the cream pumped to the churn

Churning

◦ Cream is agitated, produce butter granules, grow

larger & coalesce. At the end; 2 phases exist=
semisolid mass of butter and liquid left over
(buttermilk)
 Churning, Draining & Washing
Cream
Agitated

Butter granules
(Larger & coalesce)

Butter Buttermilk
(Semisolid) (liquid)

Continue
agitate &
Draining & washed out
Butter from butter to prevent
rancidity
Salting, Working, Packing & Storage
Butter

Salted butter Improve flavor & shelf life

Work Improve consistency

Packing • patted into shape

•Wrapped in waxed paper

Storage • cool place (to form crystallize

& firm)
Draining & washing

◦ The cream is split into 2 fractions; butter grains &

buttermilk
◦ After draining, the butter is washed to remove any
residual buttermilk & milk solids to avoid rancidity

Salting & working

◦ Salts is used to improve the flavor & the shelf life

(preservative) & to improve its consistency
Packing & storage

◦ Finally patted into shape & wrapped in waxed paper

& then stored in a cool place.
◦ Butterfat crystallizes during cooling & becomes firm.
◦ Whipped butter; whipping air or N2 gas into soft
butter. It can be spread easier at refrigeration temp.
 Ghee

◦ The name for anhydrous butter fat in India, clear

butter fat
◦ Made from milk fat of the water buffalo
◦ Butter is melted, simmered long enough=to remove
water (buttery taste)
◦ By removing H2O & albuminous curd, it would
prevent rancidity
◦ So, it can be stored unrefrigerated for several months
 Butter (cows milk)
Slow fire

melted
Heated slowly

Water separated

Cool vessel

Clear Semisolid (ghee)

Albumin Curd (precipitate curd) Contain

50% butter fat

+ peanut oil / buffalo milk

Low grades ghee

Diagram : Traditional Ghee Making

Commercial Ghee Making

◦ Emulsion splitting principle

◦ Use Clarifixator / Centrifixator function
mechanically liberating fat and phase
conversion.
◦ Clarifixator (Capacity 500-1000kg)
◦ Centrifugal separator with serrated disc to
homogenized the milk
◦ Serrated disc
◦ Break down fat globules into smaller globules
◦ Emulsion breakdown to separate water droplets and
buttermilk
◦ Fat is concentrated in hermetic separator
 Cont…

◦ Centrifixator (capacity 1500-2000kg)

◦ Contain motor-driven serrated disc
◦ Fat concentrated using hermetic solids-ejecting
separator.
◦ 2nd centrifugal separation stage using solid-ejecting
machine.
Hard butters (specialty fats)

◦ Designed to replace or extend cocoa butter (cocoa

butter alternatives)&/butterfat.
◦ Primarily use in confectionary & dairy applications
◦ 3 categories of cocoa butter alternative fats are:
-Cocoa butter equivalents
-Cocoa butter substitute
-Cocoa butter replacer
 Cocoa butter Equivalents
◦ Similar physicochemical characteristics as cocoa butter.
◦ Derived from fat illipe/kokum and fractions of Shea, palm
or sal.
◦ Highly compatible with cocoa butter
Cocoa butter Substitute (Ex:Besshoc)
• -Lauric acid base
• -Involve H2, interesterification, fractionation
• -Limited compatibility with cocoa butter
Cocoa butter Replacer
◦ From non-lauric fat
◦ Partial H2 and fractionation
◦ Can tolerate as much as 25%
What is a margarine ?
A structured water-in-oil emulsion with properties
like spreadability, stability and mouthfeel

Hans Zevenbergen, Unilever R&D,28/01/09 26

 Margarine & Spreads
◦ Blending of fats/oils with other ingredients such as water/milk
products, suitable edible protein, salt, flavoring & coloring
materials and vitamin A & D.
◦ Water in oil emulsion
◦ Must contain at least 80% fat. For diet margarine contain 0-
80% fat
 Standard of Margarine
◦ According to Codex Alimentarius Standard,
margarine must contain at least 80% fat, 16% water &
4% milk solids
◦ The following substances may be added to
margarine:
Vitamin A and its esters, Vitamin D, Vitamin E and its
esters
Sodium chloride
Sugars
Suitable edible proteins
Food additives:
Color, flavor, emulsifier, antioxidants, preservatives
Types of margarine
There are 6 types of margarine
◦ Conventional margarine
◦ Soft Margarine
◦ Fluid Margarine
◦ Whipped Margarine
◦ Low Fat Margarine
◦ Industrial Margarine
 Trans Fat Issue
◦ Margarine contain higher trans fat than butter
◦ Research show that correlation between trans fat & heart disease
◦ But others argue that margarine healthier >butter because contain
higher saturated fat
◦ As a result, government demands for labeling.
◦ Trans fat is the common name for a type of
unsaturated fat with trans isomer fatty
acid(s). Trans fats may be monounsaturated
or polyunsaturated.
◦ Most trans fats consumed today are
industrially created by partially
hydrogenating plant oils
◦ The goal of partial hydrogenation is to add
hydrogen atoms to unsaturated fats, making
them more saturated.
◦ These more saturated fats have a higher
melting point making them attractive for
baking, and extending their shelf-life.
Saturated Fat Cis-unsaturated Fat Trans-unsaturated Fat
 Margarine Preparation

◦ Lipid phase preparation (80%)

◦ Aqueous phase preparation(17-20%)
◦ Emulsion preparation
◦ Chilling & crystallization
◦ Packaging
◦ Margarine
Lipid phase preparation (80%)

◦ Solid fat + oil

◦ Oil=soy oil, cotton seed oil, sunflower, palm olein &
rapeseed oil
◦ Solid fat=lard, hydrogenated oil
◦ Add oil soluble ingredients=emulsifiers, vitamin, color &
flavor
Aqueous phase preparation (17-20%)

◦ Contain water, milk, lactic acid & emulsifier

◦ Milk is added with culture; subtilis lactis [20-22oC, pH 5.3-
6.3, 18 hours] (matured process).
◦ Add salt, preservative, flavor & any water soluble material
Emulsion preparation
◦ Lipid & aqueous phase are blended together to form water in oil emulsion
Flowchart of margarine processing
CRUDE OIL H2
DEODORISER

HYDROGENATOR
BLENDING
NEUTRALISER
TANK
&

BLEACHER
Color,flavor,
stablliser,
FILTER vit. A & D

SKIMMED PASTEURISER MATURING MIXING

MILK TANK TANK

MARGARINE PACKING VOTATOR