Butter
Butter
− Principle of prduction
conversion of oil in water emulsion (cream) into
water in oil emulsion (butter)
− Composition of butter
80 % of milk fat (min. 82 % in CR)
16–18 % of water (max. 16 % in CR)
Butter
− Classification
sweet cream butter
cultured (sour) cream butter
− Classification according to salt content:
unsalteds
salted
extra salted
Usual salt content from 0 to 2 %
Buttermaking
− Raw material: cream with more than 35 % of fat
− Churning of cream → grain (butter) and liquid
(buttermilk)
Centrifugation
− separation of skim milk and cream
Deaeration
− elimianation of undesirables flavour or aroma from
cream
Buttermaking
Pasterurisation
− 95 °C and higher temperature
− inactivation of microorganisms and enyzmes
Ripening
− physical ripening
temperature bellow 10 °C → crystalisation of fat
12–15 hours
− biological ripening
addition of mesophilic culture → specific aroma
(diacetyl, acetic acid, lactic acid)
Buttermaking
Churning
− both solid (crystallised) fat and liquid fat (butter oil) in
cream
− forming of foam by intense mechanical movement of
cream → volume is doubled
− coagulation (coalescence) of fat
globules into clusters
− formation of butter grain
− separation of liquid phase → buttermilk
− rinsing with water
− kneading of butter grain (lowering water content)
Buttermaking
Discontinuous process
− conventional churning
− nowadays not used
Continuous process
− prevailing technique
Buttermaking
Discontinuous process
Buttermaking
Continuous process
Buttermaking
Butter
Consistency of butter
− composition of fat (saturated and unsaturated fatty
acids)
− cow feed
− season
rigid but spreadable in summer
rather uneasili spreadable and sticky in winter
− course of cooling, ripening and churning
Butter
Colour of butter
− Carotenoid content
fluctuate during winter and summer → butter
produced in winter brighter
− Kind of milk
no carotenoids in buffalo and goat milk → white
butter
Buttermilk
− side product of butter manufacturing
− composition
− 0,3 % fat
− fat globule membranes
− high amount of unsaturated fatty acids
− high amount of proteins (especially whey proteins)
− high nutritional value
− low durability → acid buttermilk, buttermilk powder
Thank you for your attention
