LIVESTOCK PRODUCTs TECHNOLOGY

SECOND INTERNAL ASSESSMENT

ASSIGNMENT
 Common defects in butter
and their control
Submitted to- submitted by-
Prof.(Dr.) Basant bais mam GYARSI LAL YADAV
Head, LPT ROLL NO.-16 (batch-A)
3rd BVSc & A.H(2017)
 Introduction-

• Defects in butter can be classified as defects to flavour, body, texture, and

colour.
• These defects may develop due to use of low grade-milk or cream and
faulty method of production, packaging, and storage.
• The common defects in butter , their causes of development and
preventive suggestion are discussed below.
1. Flavor defects:-

A.) Acid flavor:-

• It is recognized by sour teste of bitter on the tip of the tongue. It is caused
by the use of acidic or under-neutralized cream for butter making .
• Contamination with bacteria, presence of water, air, light, enzymes and
some metals can accelerate the defects.
• Use of fresh and sweet cream or properly neutralized cream may overcome
the defect.
b.)Alkaline or neutralized flavor:-
• Use of over neutralized cream results in butter having flavor of
neutralizer.
• This flavor defect can be eliminated by using optimum quantity of proper
neutralizers.
c.) Bitter flavor :-
• It resembles the teste of quinine. It persists as a distinct lingering after taste even
the sample has been removed from the mouth.
• Use of cream obtained from milk of cows/buffalo fed on some bitter weeds or
from milk, which has not been heated enough to destroys lipase enzyme activity is
the cause for development of the defect.
• the Control measures include rejection of milk from milch animals fed on bitter
weeds and heating of milk above 37Ċ to destroy lipase activity in milk and storage
of cream at 5Ċ to check the growth of proteolytic bacteria and other organism
during storage of cream.
d.) Cheesy flavor:-
• The flavor of butter resembles that of the cheddar cheese. This is again
the result of the growth of the proteolytic microorganism leading to break
down of the casein in cream.
• this can be eliminated by storing cream at 5 Ċ to control the growth of
proteolytic organism.
e.) Cooked flavor:-
• This flavor is easily recognized but is less objectionable.
• It is caused by overheating of cream or milk at any stage of processing .
• Therefore following recommended time- temperature combination for
processing of milk or cream can eliminate the defect.
f.) feed flavor:-
• It is similar to the smell of hay or silage. It results from the cream
obtained from milk possessing this flavor defect.
• Therefore, grading of milk should be done carefully and such milk with
this flavor defect should not be used for cream production.
• vacreation process used for pasteurization may also help to control the
defects.
g.) fishy flavor:-
• Butter may develop a flavor and aroma similar to cod liver oil, fish-meal
or codfish.
• It commonly develops in high acid salted butter in the presence of metals
like copper or iron.
• Use of sweet cream for butter making and avoiding possible source of
metallic contamination are the preventive method for defect.
h.) Flat flavor:-
• Butter lacks characteristic buttery flavor.
• Butter which has low diacetyl content, low salt content and has been
excessively washed may exhibit this flavor defect.
• Ripening of cream with butter culture to proper acidity, using correct
amount of salt and giving optimum washing to butter are the suggested
control measures.
 i.) Rancid flavor:-
• It is a pungent and very undesirable flavor, caused by the hydrolysis of fat
due to action of lipase in milk or cream.
• It resembles decayed meat.
• Inactivation of lipase enzyme by giving proper heat treatment to milk and
cream helps to control defect.
j.) Oxidized/ Metallic /Tallowy Flavor:-
• It resembles tallow. It is caused by oxidation of fat due to direct exposure
of milk, cream or butter to sunlight and contamination with or iron.
• This defect can be prevented by storage of milk, cream and butter in
opaque containers made tinned or aluminium alloy, stainless steel etc.
k.) Stale flavour:-
• Butter lacks freshness. This is caused by holding the butter for a long
period at low temperature or for short period at high temperature.
• Use of cream stored for long period also results in this defect.
• Therefore ,avoid storing cream or butter for longer period and use correct
temperature of storage to control this defect.
l.) Yeasty flavor:-
• It is identified by the development of typical fruity, vinegar like aroma.
• It results from the use of old and yeasty cream for butter making.
• Use of fresh sweet cream and storage of butter in hygienic condition helps
to eliminate this defect.
2. Body and texture defect:-

a.) crumbly or brittle body:-

• Lack of cohesiveness ,dryness, rough surface and difficulty in slicing indicating
crumbly body defect.
• It is caused by seasonal changes in the composition of fat, sudden chilling or
under-working of butter.
• To overcome this problem adequate working of butter ,controlled cooling and
ageing of cream, proper churning and washing of butter are the suggested
measures.
b.) Greasy body:-
• Excessive smoothness and quick melting in the mouth indicate greasy
consistency of butter.
• This defect is caused by over-working and high temperature of wash
water.
• Corrective measures include adequate working and use of wash water at
recommended temperature.
c.) Leaky body:-
• Butter showing moisture droplets when a sample is drawn indicates this
defect.
• Under –working of butter excessively high temperature of churning and
wash water, over-working of butter , insufficient cooling and ageing of
cream results in this kind of defect.
• The control measures include adequate working ,optimum churning and
use of correct temperature at various stages of butter making.
d.) Mealy body:-
• Butter does not cut well and spread. incorrect neutralization of high acid
cream with lime and oiling- off of fat during butter making causes this
defect.
• Use of correct neutralization procedure and neutralizers and avoiding
oiling-off by using correct temperature at processing steps can prevent the
defect.
e.) Gummy body:-
• Butter does not melt readily in mouth. It is caused by the presence of high
melting triglycerides (solid fat) in high proportion in butter.
• This requires elimination of feeds containing high melting point to the
milch animals to control the defect.
f.) Spongy/Weak body:-
• This defects is indicating by quick melting of butter and its excessive
softness.
• Inadequate ageing and cooling ,high temperature of churning and high
proportion of low melting fat in butter are the causes of this defect.
• Hence proper ageing and cooling of cream and churning at optimum
temperature can prevent this defect.
g.) Sticky body:-
• Butter appears to be dry but sticks to the butter trier(the device used for
drawing of butter sample ).overworking of butter causes this defec.
• Therefore requires controlled working under proper temperature.
h.) Gritty body:-
• Presence of undissolved salts particles indicates gritty body of butter.
• Proper salting method ,use salt after grinding and avoiding long storages
of butter can prevent this defect.
3. Colour defects:-

a.) Mottled colour:-

• Mottled colour is indicated by the presence of spots of lighter and deeper
shades of yellow colour in butter.
• It is caused by inadequate washing of butter grains, improper
incorporation of salt and inadequate working of butter.
• The control measures include adequate washing ,proper incorporation of
salts and adequate working of butter.
b.) Streaky colour:-
• Presence of distinct wave of different shades of yellow colour in butter
indicates the defect.
• It is caused due to un-even and incomplete working of two or more lots of
butter.
• It can be controlled by properly and evenly working the butter.
c.) Dull/Pale colour:-
• Overworking of butter may results in the development of a dull colour.
• Therefore ,working should be optimum to control the defect.
• This colour defect is indicated by deepening of colour of the exposed
surface of butter.
• it requires proper packaging to cover the entire surface of butter to
control this defect.
d.) Mould discolouration:-
• Growth of moulds on the surface of butter produces a rang of colours.
• Proper packaging and storages of butter in rooms at controlled
temperature and humidity are the means to controls the defect.
THANK
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