Butter

history
Presence of fatoverrunformationmanufacturing
definition
Composition and
nutritional valueclassification
Packaging and
storage
defects
Health effects Uses
C O N T E N T S
churning
adulteration
properties

Definition Of Butter
Butter may be defined as a concentrate which is obtained by
churning cream, gathering the fat into a compact mass which
includes a small portion of natural milk constituents with or
without added salt and coloring matter and contained not less
than 80% by weight of milk fat.

History Of Butter
• The word Butter derives (via Germanic Languages)
from the Latin “butyrum”,which is the latinisation of the
Greek bouturon.
• Even the Old Testament mentions butter.
• Along the history, butter has been used in many
different ways.

Traditional butter making
• The old Greeks already knew butter
as a really complete food. The
ancient Romans also used it as
beauty cream.
• In 1848 The First Butter Factory was
established near Goshen, New York.
• The first factories appeared in united
states in the early 1860s,after the
successful introduction of cheese
factories a decade earlier.

PROPERTIES OF
BUTTER
• Generally butter has a pale yellow color, but varies from
deep yellow to nearly white.
• Butter remains a firm solid when refrigerated,
• It softens to a spreadable consistency at room temperature,
• Butter melts to a thin liquid consistency at 32 to 35 °C

Classification Of Butter
Based
on
storage
Based
on
manufacturing
practice
Based on
acidity of
cream
Based
on salt
content

Based on
acidity of
cream
Sweet cream butter
Sour cream butter
Mildly acidified
butter
Acidity of churned cream
does not exceed 0.20%.
Partially acidified sweet
cream
Made from cream acidity
which has more than 0.20%
acidity

Based on
salt content
Unsalted butter
Salted butter
• No added salt.
• Used for preparation of
ghee and butter oil
• Butter to which salt
has been added.
• Improved flavor and
keeping quality

Based on
storage
Cold storage butter
Fresh butter
It has been stored at a
temperature of about
-18c
Which has not undergone
cold storage

Based on
manufacturing
practice
Desi butter
Pasteurized cream
butter
Made by churning of
dahi/malai
Made usually from
pasteurized sweet cream
butter
Ripened cream
butter
Unripened cream
butter
Made from cream in which a
pleasant delicate aroma has
been developed before churning
Made from unripened
cream

OTHERS
• Dairy butter : Made from unpasteurized sour cream.
• Creamy butter : It’s more uniform in quality than dairy butter.
• Whey butter : Cream may be separated (usually by a centrifugal
separator) from whey instead of milk, as a byproduct of cheese-
making. Whey butter may be made from whey cream.
• Whipped Butter : Regular butter with nitrogen gas whipped into it.
• Clarified butter : Butter from which water and milk solids have been
removed, so that only the butterfat remains.

CULTURED BUTTER
Butter made from a fermented cream is known as
cultured butter. During fermentation, the cream naturally
sours as bacteria convert milk sugars into lactic acid.
 Cultured butter is usually made from pasteurized
cream whose fermentation is produced by the
introduction of lactococcus and leuconostoc bacteria.

The structure of butter is quite
complicated. The size and extent of
crystal networks both within the
globules and within the non-
globular phases is controlled to a
large extent by milk fat's variable
composition and by the aging
process. The extent of globular
versus non-globular fat is controlled
to a large extent also by the amount
of physical working applied to the
butter post churning.

Composition Of Butter
Constituents Amounts(%)
Butter fat 80.2
Moisture 16.3
Salt 2.5
Curd 1.0

Constituents Amount per 100 grams
Total fat 81 g
cholesterol 215mg
sodium 11mg
potassium 24mg
Total carbohydrate 0.1g
protein 0.9g
Vitamin A 49% of DV
Vitamin D 15% of DV
Calcium 2% of DV
Cobalamin 3% od DV
NUTRITIONAL VALUE OF BUTTER
*percent daily values (DV) are based on daily recommended value of a 2000 calorie diet

How much butter is made from one kg of
milk?
• It depends on milk is cow’s milk or buffalo’s milk, because there are different
percentage of fat.
• Cow milk contains a lower amount of fat as compared to buffalo milk. Cow
milk has 4% of fat, while buffalo milk has about 6% percent.
• If we have a kg of full cream milk which has a fat percentage of 6%. Hence a
kg of milk has 60 gram of fat available to make butter. Separation of cream
using cream separator will, theoretically, bring us about 150gm of cream
having 40% fat and rest 850gm skim milk. This 150gm cream will churn to
white butter of 71.42 gram having fat percentage of 84..

MANUFACTURING PROCESS OF BUTTER
RECEIVING OF MILK
PREHEATING
SEPARATION OF CREAM FROM
MILK
Standardization of cream
PASTEURIZATION
CHURNING OF
CREAM
RIPENING OF
CREAM
Addition of coloring
materials
ROLLING AND
PACKAGING
STORAGE AND
DISTRIBUTION
Steps
Involved
In Butter
Making

This consists of :
Unloading
Grading :
Sampling
Weighing
Testing
Receiving of milk/cream:
First grade cream sweet or slightly sour
Second grade cream Sour, Coagulated
Reject grade cream Markedly sour, fermented

SEPARATION OF CREAM FROM MILK:
• Cream is usually separated by mechanical cream separator.
• This process has some advantage i.e. the better quality butter
can be prepared.
• Obtained cream and by products can be used for
manufacturing cheese, buttermilk and casein.
To increase the efficiency of cream separation.
Preheating:

Neutralization of cream :
• Cream which arrives at the creamery already sour due to
fermentation. So this can not be pasteurized successfully
unless the acidity is destroyed by neutralization.
• This process consist of adding to cream a sufficient amount
of alkali such as CaO, CaCO3, NaHCO3 to reduce the acidity.

Standardization of cream :
•Adjustment of fat to desired level.
•Pearson square method is used.
•Done by adding calculated quantity of skim milk or
butter milk.
•Desired level of fat in cream for butter making 33 to
40% .
•Standardization to both higher and lower level leads
to higher fat loss in butter milk.

PASTEURIZATION :
• Pasteurization of cream is done at 90C.
• A number of equipment can be employed for this purpose.
• More severe heat treatment of cream should be avoided.
• Pasteurization of cream for making ripened cream butter is
commonly carried out at higher temperature than for sweet
cream butter.
AIM:
This is done to destroy enzymatic activity as well as destruction of
spoilage microorganism.

CHURNING OF CREAM:
Churning is the process of agitation of cream under specified
condition to remove the water from cream. The churn is filled
with 1/3 to ½ of full cream. The cream is allowed to run
through a container with the rotation of 50-60 rpm for 30-45
minutes.
Good churn ability refers to:
• Ease of churning
• Completeness of churning
• Satisfactory washing
• Optimum churning period

RIPENING OF CREAM:
This refers to the fermentation of cream with the help of desirable
starter cultures intended for butter.
AIM:
• To produce butter with a pleasing ,pronounced characteristics flavor and aroma,
uniformly from day to day.
• To obtain exhaustive churning i.e. a low fat loss in buttermilk.
Procedure:
1. The desired starter culture containing lactic acid producers as streptococcus lactis or
S. Cremoris ; in combination with leuconostoc citrovorum is added to standardized,
pasteurized and cooled cream (20-22⁰c ) at 5-10%of the total weight of cream.
2. After being thoroughly mixed, the cream is incubated at 21⁰c for 15-16 hours.

Addition of coloring materials :
The normal color of butter varies from yellowish white to deep yellow.
Usually during winter butter shows very light color and customers don’t
like to buy light colored butter.
So the main aim of addition of coloring materials is-
To maintain the uniformity of yellow color in butter throughout the year for
consumer satisfaction.
• The amount of standard color added varies from 0-250mL or more per
100 kg of butter fat.
• The colour should be harmless.
• Free from off-flavours.
• concentrated, permanent and oil soluble.

ROLLING AND PACKAGING:
• Finally this is sent to rolling machine for having desired
shape and then moved to packaging zone.
• Moisture proof or grease proof wrappers are used for
packaging.

Process flow diagram
CREAM 40%
BUTTER MAKING
CHURNING
WORKING
EVAPORATION AND DRYING
• BUTTERMILK DRINKS
• YOGHURT PRODUCTS
• CHEESE PRODUCTS
PASTEURIZATION
STORAGE
DOSING
WATER, SALT, CULTURE
BUTTERMILK
MIXING
BUTTER
Butter silo
BUTTER
PACKAGING
STORAGE AND
DISTRIBUTION
VACCUM
MIXING
DOSING
WATER, SALT, CULTURE

Butter by products
BUTTERMILK
Buttermilk is the byproduct of
making butter. When milk becomes
churned, the solids would separate
from the liquid. The solids
became butter and the resulting
liquid came to be known as
buttermilk.
BUTTER OIL
Butter oil refers to the fat-
concentrate obtained mainly
from butter or cream by the removal
of practically all the water and
nonfat solids. The terms “milk fat,”
“anhydrous milk fat,”
“dry butter fat,” and
“dehydrated butter fat” are used
synonymously with butter oil.

• Churning refers to the process of agitation of cream at a
suitable temperature until the fat globules adhere to each
other & forming larger mass and leading to almost complete
separation of fat & serum.
• In another words, Churning is the process of converting
cream into butter through appropriate mechanical
manipulations.
CHURNING

The factors related to
the initial character of
cream
The factors influencing the churn-ability of cream
The factors related to
the conditions of the
process

The factors related to the initial character of cream:
 Chemical composition of fat: It is greatly influenced by the
proportion of soft fats and hard fats.
 Richness of cream: The richer the cream the sooner will be
the completion of the churning.
 Viscosity of cream: The more viscous the cream, the more
time is required to complete churning process.
 Size of fat globule: Cream containing large fat globules (avg
diameter 4.6 micron) churn quickly than cream containing small
globules

The factors related to the conditions of the process
• Fullness of churn: It affects the amount of agitation which is possible
during the revolution of the churn. If the amount of churn is small it may
adhere to the wall of the churn and received little or no agitation
• Speed of churn: The speed of churn provides agitation to cream. It is
depend on the centrifugal& gravitational force.
• Churning temperature: The higher the temperature of cream, the
sooner the churning process is completed. Too high or too low
temperature is not desired.
• Acidity of cream: When the acidity of cream develops to the point of
precipitating the casein, it churns more easily.

Butter formation
Foam
theory
Phase
reversal
theory
Modern
theory

Foam Theory
According to this theory, the presence of foam is essential for
churning. It also postulates that there is a ‘foam-producing’
substance present in cream (and milk) which gradually
solidifies as the cream or milk is agitated.
Foam is created during the churning period. The fat globules,
due to surface tension effects, tend to concentrate and clump
on the foam bubbles. The foam-producing substance assumes
a solid character and the foam collapses. The fat globules then
coalesce and butter is formed
Drawback:
Foam formation (i.e., the presence of air) is not required in some
continuous butter-making processes.

Phase-Reversal Theory
• According to this theory, churning is a process of phase reversal, i.e.,
changing an oil-in-water type emulsion (such as cream) to a water- in-oil
type emulsion (such as butter).
• Agitation of cream in the churning process causes coalescence and
clumping of fat globules until eventually the ratio of the surface area to
the volume of fat units becomes so small that it can no longer contain all
the buttermilk in stable form.
• The fat-in-water emulsion then suddenly breaks, yielding butter grains
and free buttermilk.
Drawback:
Butter is not a true water-in-fat emulsion. Microscopic studies reveal that a
proportion of fat globules in butter are still intact in the worked butter.

Modern theory
 In cooled cream at churning temperature, the fat is present as
clumps of fat globules; and within each globule it is present partly
in solid and partly in liquid form.
 Churning breaks up the clusters and causes foam formation. The
globules become concentrated to some extent.
 The movement of the globules over one another in the foam film
causes a gradual wearing away of the emulsion-protecting surface
layer of the phospholipid-protein complex. The globules then
adhere together to form larger and larger particles. Eventually
these particles become visible as butter grains (granules).

The usual causes are:
Excessive hardness of fat
Small-sized fat globules
Excessively thin cream
Over-loading of the churn
Excessively low churning temperature of cream
Abnormal cream (causing excessive foaming).
CHURNING DIFFICULTIES

BRANDS AVAILABLE IN BANGLADESH

• Packaging can be defined as a method to protect
and contain foods with the aim of minimizing the
environmental impact of our consumption.
• Packaging material for butter must be moisture
proof, grease proof, impervious to light and good
strength.
PACKAGING OF BUTTER

 To offer protection against contamination and
damage (mutilation) .
 To protect the butter against loss in weight and
degradation (deterioration of flavor) .
 To provide case and safety of transport.
 To provide a convenient form of disposal.
 To identify the contents and increase sales appeal,
appearance, etc.
OBJECTS OF PACKAGING

These include:
(1)Wood or timber:
• White Ash or Spruce
• White Pine
• Firkin Teakwood, etc.
(2) Parchment paper/substitutes:
• Vegetable parchment paper
• butter paper
• Cellophane
• polythene etc.
PACKAGING MATERIALS

(3) Aluminum foil/laminates:
• Moisture and greaseproof
• No painting and non-toxic
• Opaque
• Airtight etc.
(4) Tin-plate cans. Advantageous in tropical countries not only
in preventing melted butter from escaping in hot weather but
also in preventing absorption of foreign flavors.
<CONTINUE>

1) Hand molding wrapping: slow cumbersome.
2) Mechanical moulding , patting ,wrapping : suitable for
large scale operation.
3) Vacuum packaging: It does not significantly improve its
keeping quality as the oxygen enclosed in butter is
partially removed.
4) Canning: It is not sterile
PACKAGING METHODS

• The temperature of commercial cold storage of
butter ranges from -23° C to -29°C (-10°F to -20°F).
• There is invariably some flavor deterioration of
butter while it is in commercial cold storage.
• Thus, a fishy flavor develops in salted-acid-butter.
• Bacterial deterioration plays a negligible part, while
chemical degradation plays a leading one.
Storage

The factors affecting this are:
Temperature of storage.
Copper and iron content of butter
Salt content of butter
Acidity content of butter
Curd content of butter
Air (oxygen) content of butter
Raw or pasteurized cream
Method of packaging
Exposure to light
Keeping quality of stored butter

• This is usually done from the butter factory to the
wholesaler in the original bulk package and to the retailer
in wrapped pats in cartons/boxes or tin cans.
• The temperature during the entire period of distribution
should preferably be at - 18°C to -29°C .
• It may also be sold in retail trade from a deep freeze/
refrigerated butter box.
DISTRIBUTION

 It may be defined as the increase in the amount of butter
made from a given amount of fat.
 It is usually expressed as percentage overrun.
 The weight of butter obtained from a given lot of cream is
always more than the amount of fat present in cream.
 This is due to presence of moisture, curd, salt, air etc.
 The amount of butter, which exceeds the amount of fat
present in cream is called overrun .
 The normal range of overrun is 20-25%.
OVERRUN IN BUTTER

Percent of overrun (%OR) =
𝐵−𝐹
𝐹
∗ 100
FORMULA
Where,
OR = Over run in butter (%)
B = Butter made (kg)
F = Fat in churn (kg)

 Inaccuracy in weighing of milk, cream or butter.
 Inaccuracy in fat testing of the samples of milk, cream or
butter.
 Fat losses in skim milk and butter milk.
 Fluctuation in fat content of butter.
 Weight allowance in butter packages.
 Handling losses
FACTORS AFFECTING THE OVERRUN

 Volume: Volume will be losses due to the low
percentage of overrun.
 Bubble: When overrun percentage will be higher than
the normal range then bubbles are formed into the
butter.
 Consistency: The consistency of butter depends on the
overrun. When overrun percentage is higher than the
normal range then the butter will be foam liked and the
percentage is lower then it will be liquid.
Overrun Defects

Advantages of overrun in butter:
1. It is a source of profit to the manufacturer.
2. It increases the volume of the butter.
3. It influences the sensory attributes of butter.
4. It helps to check the efficiency of the working of the plant.
Disadvantages of overrun in butter:
1. High initial cost (machineries).
2. Continuous observation is required.
3. High skilled person is required.

Fat present in butter
Saturated fat 51 g/100gm.
Polyunsaturated fat 3 g /100 gm.
Monounsaturated
fat
21 g/100gm.
Trans fat 3.3 g/100gm.

FACTORS CAUSING INCREASED FAT IN BUTTER
Stage of lactation Affects milk protein and fat percentages that may
increase the fat percentage of butter while
manufacturing.
Season The hot, humid months depress fat content. There is a
gradual increase of fat in milk through the fall and peak
levels occur in the colder months of winter. Butter
produced with those milk may have increased fat
percentage.
Mechanical errors Milk fat and protein depression also can occur from, such
as cooling problems in the bulk tank, sampling problems,
and over agitation in the pipeline

FACTORS CAUSING FAT LOSS IN BUTTER
Category of fat loss Factors which causes fat loss
Separation of milk • Conditions and operation of cream separator
• Condition of milk
Spoilage of cream • Residue of cream in cans, leaky valves, joints, pipelines
• Accidental spillage of cream
Churning process • Richness of cream, Size of fat globules
• Acidity of cream, neutralization
• Physical properties of butter fat, Ageing of cream
• Churning time and temperature
Mechanical losses • Remnants of butter in churn
• Packing and printing equipment
• Shrinkage of butter

DEFECTS OF BUTTER
• Defects of butter define as an imperfection or
abnormality that impairs quality, function or utility which
related to flavor, body and texture and color.
• These defects also related to cream defects and faulty
methods of manufacturing

FLAVOR
APPEARANCE
COLOR
CONSISTENCY

FLAVOR DEFECTS
Name of defects Causes Prevention
Acid Flavor Use of acidic or under
neutralized cream
Use of fresh and sweet
cream
Alkaline/Neutralized
Flavor
Use of over neutralized
cream
By using proper neutralizers
Cheesy Flavor Growth of proteolytic
microorganisms
Storage of cream at 5°C
Cooked Flavor Over heating of cream
or milk
Optimum heating of cream
during pasteurization

Flat Flavour High acid salted butter in
the presence of metals
like copper or iron
By using sweet cream
Rancid Flavour Caused by hydrolysis of
fat
Inactivation of lipase
enzyme
Oxidized/Metallic/Tall
ow Flavour
Caused by oxidation of
fat
Storage of milk,cream
and butter in opaque
containers

Appearance Defects
Leaky Butter Poor kneading of butter,
Incomplete incorporation
of salt
Proper kneading,
Proper incorporation of
salt
Oily Butter Due to intensive vacuum
during kneading
Reducing the vacuum
during butter working

Color Defects
Mottled color Inadequate washing of
butter,
Improper incorporation
of salt
Adequate washing ,
Proper incorporation of
salt
Streaky color Due to un-even and
incomplete working
Proper and evenly
working with butter
Mold discoloration Due to growth of molds
on the butter surface
Proper packaging and
storage of butter

Body and Texture Defects
Crumbly or Brittle
body
Caused by seasonal
changes in the
composition of fat
Controlled cooling and
ageing of cream;
Proper churning
Gummy body Presence of high melting
triglycerides(solid fat)
Elimination of feeds
containing high melting
point fats
Spongy/Weak Inadequate ageing and
cooling
Proper ageing and cooling
of cream and churning
Gritty body Presence of undissolved
salt
Proper grinding of salt

Adulteration Of Butter
The adulteration of butter is a serious problem due to
economic advantages taken by replacing expensive milk fat
with cheaper oil without informing the customers.
Butter is adulterated with few adulterants.
Major adulterants are:
Starch
Margarine
Edible oil

Health Benefits Of Butter
• Butter is rich in the most easily absorbable form of Vitamin A necessary for thyroid and
adrenal health.
• Contains lecithin, essential for cholesterol metabolism.
• Contains anti-oxidants that protect against free radical damage.
• Is a great source of Vitamins E and K.
• Is a very rich source of the vital mineral selenium.
• Saturated fats in butter have strong anti-tumor and anti-cancer properties.
• Vitamin D found in butter is essential to absorption of calcium.
• Protects against tooth decay.
• Is your only source of an anti-stiffness factor, which protects against calcification of the joints.
• Cholesterol found in butterfat is essential to children’s brain and nervous system
development.
• Contains Arachidonic Acid (AA) which plays a role in brain function and is a vital component
of cell membranes.
• Protects against gastrointestinal infections in the very young or the elderly.

Bad Effects Of Butter
• These include obesity, hypertension, heart disease and cancer.
• According to the Heart Foundation, butter is 50 per cent saturated
fat and 4 per cent trans fat. Eating a lot of saturated fat increases
your blood cholesterol, in particular increasing the bad (LDL)
cholesterol.
• The continuous intake of butter in high quantities may also result in
type 2 diabetes.
• In individuals who already have heart disease or high blood
pressure , they may need to carefully restrict their intake of butter
or even avoid it completely for a period.

Uses of Butter
Butter is the most prized fat because of its delicious flavor and rich,
creamy mouth-feel.
The uses of butter in different purpose is given below:
 Butter is generally used as spread on plain or toasted bread
products.
 Used in the preparation of sauces.
 Used as a cooking medium.
 Used in the baking and confectionary industries.
 Used in the manufacturing of ice cream and ghee.
 Also used in manufacturing of butter oil.
 Used in the low calorie diets .

Food is not the only use of butter, some other uses of
butter are:
 Used as anti-inflammatory substance and wound healing.
 Used to prevent sunburn.
 Used to prevent dry skin, rashes, blemishes and wrinkles.
 Used as natural moisturizer.
 Used butter to treat dry hair.
 Used butter to nourish and condition hair.

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