OPTIMIZING BUTTER MAKING

 Butter is made by the agitation of the cream

layer from unhomogenized milk.
 Butter has been made for many centuries in the
same fashion, but technological advancements
have lead to faster ways to make butter.
 Our project involves making butter by varying
temperature and adding co-solvents.
 Milk Content Analysis, per 100 grams
 Milk: Basis of Butter
 Milk is an emulsion of
fat globules within a
water based fluid
 Milk consists mostly of
water
 Fat separates from the
milk to form cream layer
 This layer is more
concentrated in fat than
the milk
 Churning: Means to Butter
 Early period butter making process
 Collect the cream layer from the
milk
 Allowed to sour over a couple of
days at room temperature
 Use Butter Churn to produce butter
and buttermilk
 Remove butter from buttermilk and
rinse with cold water
 Add salt to butter for preservation
 Main Ingredient:
 Heavy Whipping Cream

 Methods Used:
 Electric Mixer

 Manual Shaking

 Agitation causes physical

separation of butter and
buttermilk
 145
degrees

30 minutes

Raw milk- milk that has come straight

from a dairy farm or a cow; milk that
has not been sent to a processing
plant

Step 1: If students are going to taste the butter the milk must
be pasteurized only if raw milk is used. Pasteurize the milk by
holding at 145 F for 30 minutes, and cool rapidly to 40-45 F.
Step 2: Milk should be allowed to sit (at room
temperature) over night to allow the cream to rise to the
top. After the cream has risen to the top, its now time to
collect it. As shown in the picture above, a spoon was
used to skim the cream from the top of the milk.
Step 2 continued: As part of this exercise, you can
either use real raw cream or you can purchase
heavy whipping cream. Both will work when
making butter.
Step 3: Next, pour the cream into small baby jars.
Only fill the jars half full, so as to allow room for
the butter to form. Place the cap back on the jars
after they have been filled.
Step 4: Now, it is
time to shake, shake,
shake it. Take the
baby jars filled with
cream and begin to
shake them. This
step could take quite
a while. Just take
your time and keep
shaking it.
 Final Product- Fully formed ball of
butter

Phase 1

Phase 2

Step 5: As you shake the cream, a ball of butter will

begin to form slowly, but continue shaking until a fully
formed ball of butter is present.
Step 6: After the ball of butter has formed there should
be liquid that is separated from the butter. This liquid is
known as buttermilk. Separate the butter from the
buttermilk by pouring the buttermilk into a cup. You
should now only have butter.
Step 7: Wash the butter: Pour a small amount of very
cold water into the bowl and work the butter. As the
water becomes discolored, pour it out and pour in
more cold water and continue to work it. Continue this
process until the water remains clear.
Step 8: Place butter in a container. Add salt: Sprinkle in 1
teaspoon of salt per pound of butter and mix it in. Then
taste it. If it is too salty for your taste, you can put in more
cold water and work it through the butter as you did
before. The salt will gradually migrate into the water.
Step 9: Butter will be soft at first, but after flavoring the
butter if wanted, place the butter in the refrigerator to allow
it to stiffen. The pictures above demonstrate the stiffness
of the butter.
 Heavy Cream Layer
 This was obtained after
separation of the milk
emulsion
 Agitation begins at this stage

 Whip Cream
 Stiff peaks form
 This is what is purchased at
stores after adding other
ingredients
 Transition Stage
 Butter begins to form
 Appearance of the signature
pale yellow color

 Final Stage: Butter

 Formation of clumps
 Separation of butter and
buttermilk
 Wash butter to remove excess
buttermilk for storage
 Main Ingredient:
 Heavy Whipping Cream

 Co-solvents Examined:
 Salt
 Calcium Supplements
(Calcium Sulfate)
 Baking Powder
 Cornstarch
 Sugar
 Time it Takes For Butter to Form

8.00
Control
7.00
Salt

6.00 Sugar
Cornstarch
5.00
Time (min)

4.00

3.00

2.00

1.00

0.00
Whipped Cream Transition Butter Forms
 Amount of Salt for every
two cups (~ 460 g) of
heavy cream:

 ½ teaspoon (2.4 grams)

 1 teaspoon (4.7 grams)
 1 tablespoon (14.2 grams)
 2 tablespoons (28.5 grams)
 3 tablespoons (42.7 grams)
 Production of Butter with Salt Concentration Varied
Time to M ake Butter

Amount of Salt Added

 Temperature Variation:
 0oC
 10oC
 Room Temperature
 30oC

 Determine the role of

temperature on the
formation of butter
 Amount of Butter Formed (g)

Room Temperature
Temperature Changes Butter Making

Time it Takes for Butter to

Form
 Butter can be produced the
fastest with an ionic co-
solvents

 Increasing the amount of co-

solvent does not always
decrease the time to make
butter

 Ideal conditions to make

butter is at room
temperature
Butter oil is a dairy product
which is created by removing
the moisture and the non-fat
milk solids contained in butter
 Butter oil is a dairy product which is created by
removing the moisture and the non-fat milk solids
contained in butter.
 It is a milk fat-based dairy product in its purest form.
In terms of a packaged good, butter oil is an efficient
and economical means of transporting and storing
butterfat.
  The melting point for milk fat is 37.C; butter oil
begins to solidify at temperatures of less than 17.C.
Butter oil is commonly stored in 200 kg drums and
may be stored at ambient temperatures.
 1.  Anhydrous Milk Fat:
 must contain at least 99.8 percent milk fat and be made
from fresh cream or butter;
 no additives (for neutralization of free fatty acids) are
permitted.

 2.  Anhydrous Butter oil:

 must contain at least 99.8 percent milk fat but can be
made from cream or butter of different ages;
 use of alkali (an additive) to neutralize free fatty acids
is permitted. 
 3.  Butter oil:
 must contain at least 99.3 percent milk fat;
 raw material and processing specifications are the same as
for Anhydrous Butter oil;
 salt must not exceed 0.05 percent and free fatty acids must
not exceed
0.5 percent;
 its peroxide value cannot exceed 0.2 percent.
 as for heavy metals, butter oil must not exceed 0.05 p.p.m.
of Copper and 0.2 p.p.m. of Iron;
 as for the bacteriological characteristics, the Total Plate
Count should not exceed 1000 CFU/g and should be free
of Coli forms and Salmonella in one gram and 25 grams
respectively.
 High Vitamin Butter Oil (HVBO), as Dr. Weston A.
Price originally made it, is extracted from butter without
heat.
 The oils are centrifuge extracted and carefully reviewed
to include only a small percent of the most valuable and
potent collected oil in the final product.
 Because of the fragility of nutrients and susceptibility to
denaturation on exposure to heat, it is only through this
very specific centrifuging process that HVBO yields a
strong bioavailability of the X-Factor.
 In this form, the essential components of HVBO work
synergistically with Cod Liver Oil to form the ultimate
essential fatty-acid balancing duo.
Thank You for
Listening