Sunday, August 08, 2010

Processing of Butter

Processing of Butter
Butter is produced by concentrating the milk found in cream, either through churning (causing the fat to flocculate) or through centrifugal processing.

Much of butter manufactured today derives from whey cream. Whey cream has a more pronounced flavor than that of fresh cream and its use is thus favored in lower quality, more flavorful grades of butter. However, it is also commonly used in the production of Grade AA butter.

Butter is often flavored with lactic acid, cultures, diacetyl, or started distillate.

Butter processing begins with the clarification and separation of milk. Cream with a concentration of 30 to 45 percent milkfat (depending on the method of churning) is then pasteurized and cooled.

For vat pasteurization the cream is normally pasteurized at 74 degree Celsius for 30 minutes; for the high temperature short time method cream is pasteurized at 85 degree Celsius for 15 seconds.

These pasteurization temperature are higher than those for fluid milk because of the higher fat content of the cream, and to help lengthen butter’s shelf life.

The cream is not homogenized since that would make churning more difficult.

After the cream is cooled, it is pumped into a conventional churn where it may be mixed with anotto yellow coloring. The cream is then churned until butter granules are formed.

The butter milk is drained and washed from the butter granules, salt is added and the butter is worked to a smooth, creamy consistency.

The butter is then packaged by a print machine, which mold it into sticks, wraps it, and packages it.
Processing of Butter

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