Butter Butter Definition - PowerPoint Presentation

1. Butter

2. ButterDefinition Butter is mixture of milk fat, butter milk and water, usually with salt and added coloring matter .Its composition varies according to the method of manufacture and whether it was made from sweat or sour cream . By churning the fat globules coalesces to each other forming a large clusters of fat grains and separate themselves from the surrounding fluid forming semisolid product known as butter , the remaining fluid is called butter milk.

3. Types of butter1-Cooking butter 2-Table butter 3-pasteurized butter

4. Manufacture of butter1-Cooking butter1-Obtaining sour cream by gravity method 2-Neutralization of acidity to 0.50% lactic acid using neutralizer 3-Churning of cream4-Separation of butter milk5-Working of butter (washing and salting)6-Shaping and packing of butter to the required shapes and weights

5. Pasteurized & table butter 1-Preparation of milk By application of plate form tests (C.O.B. , A.P.T., Acidity……etc.2-Separation of cream Using cream separator to obtain sweet or fresh cream3-Pasteurization of creamButter made from cream which has been pasteurized posses much better keeping quality than made from unpasteurized-for 75º C for 15 sec .or 88º C for 2-4 sec. Pasteurization destruction microorganisms and lipase enzyme

6. 4-Ripening process:Means fermentation of fresh cream intended for butter manufacture by addition of a suitable amount of butter starter to the cooled cream and then the content is mixed in a double walled vat at 25º C for about 12hours . During this period the starter develop acidity which must not exceed 0.5%. If the acidity increased it must be neutralized using alkaline food material as calcium carbonate or sodium carbonate. When the desired acidity is reached the ripened cream must be cooled to 10-15º C to partially solidify the fat.5-Churning Process :Churner is a cylinder like apparatus made of either wood or metal and rotated on a horizontal axis. Churner is filled with cream to about half capacity. The churner is then rotated for 40-45 minutes, during which the fat globules adhere to each other, at this point the butter fat is transformed from an emulsion of fat in water (cream) into emulsion of water in fat(butter). When churning is completed the butter milk is drained off.6-Salting Process:The salt used in butter must be of high degree of purity , of fine grains and not exceed 3%, coloring matter over the butter ,, annatto,, may by added at this step . Salt is added to butter to prolong its keeping quality

7. 7-Working Process:By passing good quality water at 15Cº to the butter and the churner is rotated for several times to allow washing of butter this process is done in order to - Even distribution of the added salt.- Bringing the granules into compact mass.- Remove the surplus butter milk.- Removal of substance that produces off-flavor - Improving the keeping quality of the produced butter- Prevent softening of butter (improve consistency).7-Making Process: This process is performed by cutting the butter mass into blocks of different sizes, weights and shapes.8-packing process:The blocks of butter is wrapped with aluminum foil and then placed in cartons till consumption.

8. Starter:Role of starter-Develop acidity which help in coalesces of fat globules on churning- Gives butter its characteristic flavor and aroma -Decrease the loss of fat in butter milk- Retard the microbial growth Type of starter1-Sterpt . Cremoris & Strept diaceti lactis fermenting lactose of milk developed acidity which aids in coagulation of milk protein.2-Strept .Citroveroue & Strept . paracitroverous responsible for the desired flavor and aroma of butter

9. Legal requirements of butter:

10. Legal requirements of butter-In the three types the salt (Nacl %) must not exceed 3% (if present)--It should be free from pathogenic microorganisms.-It should be free from dirt and injurious matter. -It should be free from signs of deterioration and rancidity

11. Renovated butterWhen butter becomes unfit for human consumption due to rancidity, mold growth or development of undesirable flavor . such butter is carried out by a process called renovation of ,which is said to render it fit again for human consumption. Renovation of butter is carried out by melting of butter and removal of the curd. The melted fat is treated by air current to remove the disagreeable odor, then the melted fat is emulsified with ripened skim milk and subsequently the mixture is churned till separation of butter which is said to render it fete again for human consumption . which is then worked as ordinary butter . This process is illegal in our country

12. Defects in flavour Sources of Defects in butter may be due to cream used , faults in manufacture or fault during storage , handling or distribution I-Abnormal flavour 1-Rancidity:Splitting of fat to free fatty acids and glycerol due to the action of lipolytic microorganisms or lipase enzyme.A)Hydrolytic rancidity means hydrolyses of fat by lipase enzyme to free fatty acids, which are responsible for rancid flavor and bitter taste.Lipase enzyme is secreted by lipolytic microorganisms or present natural. Lipase enzyme increase in late- lactation period and in milk of animal suffering from cystic ovary. Rancidity occurs when lipolysis process is stimulated byAgitation of raw milkHomogenizationWarming of pre- cooled milk at 30Cº

13. Defects in flavour B) Oxidized Rancidity is due to oxidation of unsaturated fatty acids of milk fat C) Ketonic rancidity Due to presence of yeast and molds which results in oxidation of saturated fatty acid forming ketonic acids. 2-souring:Increase of acidity due to fermentation of lactose with production of lactic acid by lactic acid production microorganisms . souring is enhanced by high temperature during storage. e. g Lactobacilli , Streptococci , coliforms

14. 3-Bitterness:This defect is due to the presence of proteolytic microorganisms which convert protein it to nitrogenous compounds. e. g Aerobic spore formers , Psudomonas 4-Off- flavour :Due to consumption of unflavor food by the animal such as garlic or onion. 5-Fishy flavour:Due to oxidation of lecithin into cholin and trimethy amine which has a fishy odor.

15. _B) Body and texture faults : 1-Weak bodysoft texture resulting from increased moisture content. It is due to Washing butter with hot water, Insufficient working 2-Grity butter is due to salting too late and presence of undissolved salts3-Sticky butter due to over working 4-Greasy textureDue to Failure to cool cream, Churning at high temperatureWashing with hot water or using fresh unripened cream

16. c) Color faultsI) Color spotsa- Mold (black, white, bluish green &greenb-Yeasts( white or pink)c-Bacteria producing pigments2-StreaknessThe butter of uneven color. It is due to :Using bad quality salt Uneven distribution of saltExposure to direct sunlight Uneven ripening of cream3-Dull color is due to cream obtained from milk of cow pastured on dry feed of low nutritive value

17. Keeping quality of butter:1- Butter could not maintain its original condition for a long period so it must be kept at cold temperature.2- The efficiency of pasteurization of cream destroys approximately 99% of the existing bacterial count.3- The use of starter composed of lactic acid producing organisms will suppress any extraneous bacteria, which might cause defects of butter4-Spoilage of butter is often due to presence of yeast & molds which occurs more rapidly in sour than in fresh product. The most important mold is Oidium lactic.

18. Microbiology of butterButter is less favorable medium than any other product for growth and multiplication of microorganismsA-Non pathogenic microorganismsSuch organisms grow quickly in sweet cream butter and unsalted butter.Pasteurization if cream decreases the total count of bacteria and improves the keeping quality of butter

19. 3-Butter produced from pasteurized cream under a good sanitary condition must not contain more than 100,000 bacteria /g while Yeast& mold must not exceed 100/ g 1-Yeast and molds grow well in acid medium and lead to rancidity and color change.2-Escherichia coli group, Pseudomonas and Alkaligenes deteriorate butter stored at high temperature3-Lactic group that grows at 22C B-Pathogenic microorganisms1-Butter made from unpasteurized cream can transmit disease of both human and animal origin.2-Butter made from pasteurized cream transmit disease of human origin due to post pasteurization contamination or unefficient pasteurization

20. -Salmonella could survive in butter for = 200 days.-Strept. pyogenes could survive in butter for= 170 days.-S.aureus could survive for= 180 days-Brucella could survive for=120 days-T.B could survive for=120 daysN.B. Few outbreaks of diseases have been traced to consumption of butter such as typhoid fever, S.aureus food poisoning and diphtheria-Source of contamination1-Raw materials, salts 2-Water supply.utensils3-Personnel and flies

21. Butter milk(By product of butter making) 1-Butter milk is the liquid that remains after the fat is removed from milk or cream by the process of churning butter2-Butter milk is similar to raw milk in its nutritive value except it is low in fat and vitamin A. Butter milk is considered a phosphorus bearing foodIt is used in bakery good and as an ingredient of ice cream. Butter milk is used in culture butter milk making

22. Ghi (Ghee):It is a butter product for its manufacture , cooking butter is heated till evaporation of water and the supernatant fluid becomes clear and the curd settle down . The clear supernatant fluid is decanted and is called ghee  Legal requirements of ghee1-Fat % must not less than 97%.2-Water % must not more than1%.3-Salt % must not be more than 1%. 4-Acidity degree not more than 10.