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Butter and dairy spreads
Dr AYSHA SAMEEN
butter-1.ppt
• Fat spread:
A fat spread is a food in the form of an
emulsion (mainly of the water-in-oil type),
comprising principally an aqueous phase
and edible fats and oils.
• Edible fats and oils:
Foodstuffs mainly composed of
triglycerides of fatty acids. They are of
vegetable, animal, milk or marine origin.
Types of “spreadable fats”
• Milk fat products such as “butter” and “dairy
spreads”;
• Vegetable and/or animal fat products such as
“margarine” and “fat spreads”; and
• Mixed fat products (milk fat/ vegetable/animal
fats), such as “blends” and “blended spread
Butter
• Butter is usually divided into two main
categories:
• Sweet cream butter
• Cultured or sour cream butter made from
bacteriologically soured cream
• Butter can also be classified according to
salt content: unsalted, salted and
extra salted.
• Variations in the composition of butter are due to
differences in production.
• butter contains 80 % fat and 16 – 18 % moisture,
• Butter also naturally contains the Vitamins A and D.
• The colour of butter varies with the content of
carotenoids, which makeup from 11 to 50 % of the total
vitamin A activity of milk.
• As the carotenoid content of milk normally fluctuates
between winter and summer,
• Butter produced in the winter period has a brighter colour
• In this context it might be mentioned that butter made of
cream from buffalo milk is white,
PRINCIPLES OF
BUTTERMAKING
• Preparation of cream by centrifugal separation of
liquid milk to a fat content typically 40%.
• Cream ageing to promote crystallization of milk fat
• Emulsion destabilization and phase inversion
from an oil/water cream emulsion to water/oil
butter emulsion achieved by physical agitation
• Physical working of butter grains to form larger
granules, expel buttermilk, distribute moisture,
and create a homogeneous butter mass.
Key processing steps involved in
commercial manufacture of butter
Phase
separation
Creaming
Coalescence
Homogenisation
(stabilisation)
Milk fat
Instabilities of
dairy fat
Difference of density
Difference of density
Density =
Density =
If milk is left to stand for a
while in a vessel, the fat will
form a layer cream on the
surface.
Difference of density
Difference of density
Density =
Density =
Density =
Density =
If milk is left to stand for a
while in a vessel, the fat will
form a layer cream on the
surface.
Fat Globule after heat
treatment
Adsorption of whey proteins at the
membrane surface of fat globules
0.2 – 20 µm
Formation of fat globule aggregats in
cream
Heat treatment of fat globules
Creaming Maturation
Phase
Inversion
Manufacture of cream and butter
Skim milk Butter milk
Whole milk
(Fat  4%)
Cream
(Fat  40%)
Maturated
Cream
Butter
(Fat > 82%)
Butter manufacture
butter-1.ppt
butter-1.ppt
Components Values
Water 16 % maximum
Defatted dry matter
(lactose, proteins, minerals)
2 % maximum
Proteins 0.6 %
Carbohydrates 0.4 %
Lipids 82 %
Cholesterol 220-280 mg
Calcium 16 mg
Carotene 0.3-0.9 mg
Vitamin A 0.4-1.05 mg
Energy 755 kcal = 3 150 KJ
Butter composition (for 100 g)
Separation and Cooling
•The first step of the butter making process requires
the separation of the milk fat from the serum phase.
•Milk fat droplets are less dense than the aqueous
phase, and therefore over time will tend to separate
out due to creaming.
• Creaming rate is partly dependent on droplet size,
larger droplets may cream over a few days, it can take
considerably longer for smaller droplets
•Early butter manufacturing relied on acidification
through addition of cultures to assist in separating the
cream
•Acidification causes precipitation of the
proteins in the milk
• entrapment of fat globules within the
protein matrix.
• The resulting coagulum can then be
more readily separated from the milk.
• After a pasteurization step, the cream is
cooled and starter cultures may be added
to lower the pH and develop flavor.
• pre-requisite concentration of solid fat is
necessary to develop butter grains during
the churning process
Churning
• After the initial cooling step the cream is
transferred to an ageing tank
• The ageing step may take up to 15 hours to
insure that fat crystallization has reached
equilibrium.
• Churning is the mechanical agitation of the
cream at10–15◦ C.
• Significant changes to the microstructure
of the dairy emulsion take place during this
process,
• emulsion undergoes a process of phase
inversion from the initial cream oil-in-
water-type emulsion to a water-in-oil-type
emulsion.
• shear-mediated aggregation of fat droplets
through a process of partial coalescence
• Partial coalescence requires that the
droplet interfaces between colliding
droplets are ruptured, leading to wetting,
fusion, and sintering of droplets
step of interfacial rupture, wetting, fusion,
and sintering
•In the case of full coalescence, the mechanism
of instability is caused by rupture of the interface
between two colliding droplets.
•In this case, the interior of the droplets is en
tirely liquid, and consequently collision and
rupture of two approaching droplets will lead to
the formation of a single larger combined droplet.
•partial coalescence of fat during the churning
process is in fact greatly accelerated by the
incorporation of air while beating, which is why air
is incorporated as part of aerated (flotation)
churning (Frede and Buchheim,1994).
• Firstly, the incorporation of air into the
emulsion greatly increases the local shear
rate, leading to more frequent droplet
collisions with greater force.
• Secondly, adsorption and wetting of fat
droplets to the surface of bubbles during
the churning process allows the spreading
of liquid oil at the air–water interface.
butter-1.ppt
butter-1.ppt
butter-1.ppt
• factor affecting fat agglomeration is the
relative solid fat content of the emulsion
droplets.
• A certain liquid content is required in order
for spreading and wetting to take place,
while a
• certain degree of solid fat is necessary to
maintain rigidity of the butter granules.
• Variations in solid fat content have
significant impact on the material
properties of the final product.
• either as a consequence of the particular
triglyceride composition of the milk fat, or
• through the temperature treatment of the
emulsion prior to churning, as well as the
churning temperature itself
• fats comprising higher levels of saturated
fatty acids can result in firmer butters due
to a higher solid fat content,
• while fats containing higher levels of
unsaturated fatty acids (or those to which
unsaturated vegetable oils have been
added) may produce softer, more
spreadable butters.
• the solid fat content can be manipulated using
appropriate temperature treatment
• After pasteurization, emulsion droplets will be completely
liquid in composition.
• However, during subsequent cooling of the cream a
proportion of the fat will crystallize
• If cooling is rapid, there will be extensive nucleation of
the fat, leading to the formation of many, small crystals.
• However, a slow cooling process will result in fewer
nucleation sites thereby:
• yielding fewer, but larger crystals.
• Generally, increasing the rate of cooling
will result in increasing the relative solid fat
content of the droplets.
• So by modifying the thermal treatment of
the cream, it is possible to regulate the
size of the crystals in the fat globules and
in this way influence both the magnitude
and the nature of the fat
• structuring processes during both churning
and subsequent kneading stage, as a
means of controlling the textural properties
of the butter.
Working
• After churning, the buttermilk is drained from
the fat granules. Salt is added (1–3%) and
the granules are then worked.
• During working, fat moves from globular to
free fat, completing the inversion process
from initial oil-in-water cream emulsion to the
final water-in-oil butter emulsion.
• During this process, the water droplets
decrease in size becoming small enough so
as not to be visible in properly worked butter.
• Overworked butter will be too brittle or
greasy depending on whether the fat is
hard or soft.
• The moisture content should be checked
regularly during working, adjusted so that
it complies with the requirements for the
finished butte
The raw material
• The cream must be of good bacteriological
quality, without taste or aroma defects.
• The iodine value is the deciding factor in
the selection of manufacturing parameters.
• fat with a high iodine value (high
unsaturated fat content) will produce
greasy butter.
•
Iodine value
• The iodine value states the percentage of
iodine that the fat can bind.
• Iodine is taken up by the double bonds of
the unsaturated fatty acids.
• Since oleic acid is by far the most
abundant of the unsaturated fatty acids,
the iodine value is largely a measure of
the oleic-acid content and thereby of the
softness of the fat.
• The iodine value of butterfat normally
varies between 24 and 46
• The variations are determined by what the
cows eat.
• Green pasture in the summer promotes a
high content of oleic acid, so that summer
milk fat is soft (high iodine value).
butter-1.ppt
• Cream containing antibiotics/disinfectants
is unsuitable for the manufacture of
acidified butter.
Pasteurisation
• Cream is pasteurised at a high
temperature, usually 95 °C or higher,
• The heat treatment should be sufficient
to result in a negative peroxidase test.
Vacuum deaeration
cream is first heated to 78 °C and then
pumped to a vacuum chamber where the
pressure corresponds to a boiling
temperature of 62 °C.
• Cream cooled to ripening temperature (20–27C)
and inoculated with starter culture (1–2%).
• Normally, a mixed culture of lactic
microorganisms
• Lactococcus lactis subsp. cremoris
• Lactococcus lactis subsp. lactis
• Lactococcus lactis biovar.
• Streptococcus diacetylactisis
• to insure acid (pH 5.3–4.7)
• The primary aroma producers:
• Lactococcus lactis biovar. diacetylactis
and
• Leuconostocmesenteroides subsp.
cremoris.

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butter-1.ppt

  • 1. Butter and dairy spreads Dr AYSHA SAMEEN
  • 3. • Fat spread: A fat spread is a food in the form of an emulsion (mainly of the water-in-oil type), comprising principally an aqueous phase and edible fats and oils. • Edible fats and oils: Foodstuffs mainly composed of triglycerides of fatty acids. They are of vegetable, animal, milk or marine origin.
  • 4. Types of “spreadable fats” • Milk fat products such as “butter” and “dairy spreads”; • Vegetable and/or animal fat products such as “margarine” and “fat spreads”; and • Mixed fat products (milk fat/ vegetable/animal fats), such as “blends” and “blended spread
  • 5. Butter • Butter is usually divided into two main categories: • Sweet cream butter • Cultured or sour cream butter made from bacteriologically soured cream • Butter can also be classified according to salt content: unsalted, salted and extra salted.
  • 6. • Variations in the composition of butter are due to differences in production. • butter contains 80 % fat and 16 – 18 % moisture, • Butter also naturally contains the Vitamins A and D. • The colour of butter varies with the content of carotenoids, which makeup from 11 to 50 % of the total vitamin A activity of milk. • As the carotenoid content of milk normally fluctuates between winter and summer, • Butter produced in the winter period has a brighter colour • In this context it might be mentioned that butter made of cream from buffalo milk is white,
  • 7. PRINCIPLES OF BUTTERMAKING • Preparation of cream by centrifugal separation of liquid milk to a fat content typically 40%. • Cream ageing to promote crystallization of milk fat • Emulsion destabilization and phase inversion from an oil/water cream emulsion to water/oil butter emulsion achieved by physical agitation • Physical working of butter grains to form larger granules, expel buttermilk, distribute moisture, and create a homogeneous butter mass.
  • 8. Key processing steps involved in commercial manufacture of butter
  • 9. Phase separation Creaming Coalescence Homogenisation (stabilisation) Milk fat Instabilities of dairy fat Difference of density Difference of density Density = Density = If milk is left to stand for a while in a vessel, the fat will form a layer cream on the surface. Difference of density Difference of density Density = Density = Density = Density = If milk is left to stand for a while in a vessel, the fat will form a layer cream on the surface.
  • 10. Fat Globule after heat treatment Adsorption of whey proteins at the membrane surface of fat globules 0.2 – 20 µm Formation of fat globule aggregats in cream Heat treatment of fat globules
  • 11. Creaming Maturation Phase Inversion Manufacture of cream and butter Skim milk Butter milk Whole milk (Fat  4%) Cream (Fat  40%) Maturated Cream Butter (Fat > 82%)
  • 15. Components Values Water 16 % maximum Defatted dry matter (lactose, proteins, minerals) 2 % maximum Proteins 0.6 % Carbohydrates 0.4 % Lipids 82 % Cholesterol 220-280 mg Calcium 16 mg Carotene 0.3-0.9 mg Vitamin A 0.4-1.05 mg Energy 755 kcal = 3 150 KJ Butter composition (for 100 g)
  • 16. Separation and Cooling •The first step of the butter making process requires the separation of the milk fat from the serum phase. •Milk fat droplets are less dense than the aqueous phase, and therefore over time will tend to separate out due to creaming. • Creaming rate is partly dependent on droplet size, larger droplets may cream over a few days, it can take considerably longer for smaller droplets •Early butter manufacturing relied on acidification through addition of cultures to assist in separating the cream
  • 17. •Acidification causes precipitation of the proteins in the milk • entrapment of fat globules within the protein matrix. • The resulting coagulum can then be more readily separated from the milk.
  • 18. • After a pasteurization step, the cream is cooled and starter cultures may be added to lower the pH and develop flavor. • pre-requisite concentration of solid fat is necessary to develop butter grains during the churning process
  • 19. Churning • After the initial cooling step the cream is transferred to an ageing tank • The ageing step may take up to 15 hours to insure that fat crystallization has reached equilibrium. • Churning is the mechanical agitation of the cream at10–15◦ C. • Significant changes to the microstructure of the dairy emulsion take place during this process,
  • 20. • emulsion undergoes a process of phase inversion from the initial cream oil-in- water-type emulsion to a water-in-oil-type emulsion. • shear-mediated aggregation of fat droplets through a process of partial coalescence • Partial coalescence requires that the droplet interfaces between colliding droplets are ruptured, leading to wetting, fusion, and sintering of droplets
  • 21. step of interfacial rupture, wetting, fusion, and sintering
  • 22. •In the case of full coalescence, the mechanism of instability is caused by rupture of the interface between two colliding droplets. •In this case, the interior of the droplets is en tirely liquid, and consequently collision and rupture of two approaching droplets will lead to the formation of a single larger combined droplet. •partial coalescence of fat during the churning process is in fact greatly accelerated by the incorporation of air while beating, which is why air is incorporated as part of aerated (flotation) churning (Frede and Buchheim,1994).
  • 23. • Firstly, the incorporation of air into the emulsion greatly increases the local shear rate, leading to more frequent droplet collisions with greater force. • Secondly, adsorption and wetting of fat droplets to the surface of bubbles during the churning process allows the spreading of liquid oil at the air–water interface.
  • 27. • factor affecting fat agglomeration is the relative solid fat content of the emulsion droplets. • A certain liquid content is required in order for spreading and wetting to take place, while a • certain degree of solid fat is necessary to maintain rigidity of the butter granules.
  • 28. • Variations in solid fat content have significant impact on the material properties of the final product. • either as a consequence of the particular triglyceride composition of the milk fat, or • through the temperature treatment of the emulsion prior to churning, as well as the churning temperature itself
  • 29. • fats comprising higher levels of saturated fatty acids can result in firmer butters due to a higher solid fat content, • while fats containing higher levels of unsaturated fatty acids (or those to which unsaturated vegetable oils have been added) may produce softer, more spreadable butters.
  • 30. • the solid fat content can be manipulated using appropriate temperature treatment • After pasteurization, emulsion droplets will be completely liquid in composition. • However, during subsequent cooling of the cream a proportion of the fat will crystallize • If cooling is rapid, there will be extensive nucleation of the fat, leading to the formation of many, small crystals. • However, a slow cooling process will result in fewer nucleation sites thereby: • yielding fewer, but larger crystals.
  • 31. • Generally, increasing the rate of cooling will result in increasing the relative solid fat content of the droplets. • So by modifying the thermal treatment of the cream, it is possible to regulate the size of the crystals in the fat globules and in this way influence both the magnitude and the nature of the fat • structuring processes during both churning and subsequent kneading stage, as a means of controlling the textural properties of the butter.
  • 32. Working • After churning, the buttermilk is drained from the fat granules. Salt is added (1–3%) and the granules are then worked. • During working, fat moves from globular to free fat, completing the inversion process from initial oil-in-water cream emulsion to the final water-in-oil butter emulsion. • During this process, the water droplets decrease in size becoming small enough so as not to be visible in properly worked butter.
  • 33. • Overworked butter will be too brittle or greasy depending on whether the fat is hard or soft. • The moisture content should be checked regularly during working, adjusted so that it complies with the requirements for the finished butte
  • 34. The raw material • The cream must be of good bacteriological quality, without taste or aroma defects. • The iodine value is the deciding factor in the selection of manufacturing parameters. • fat with a high iodine value (high unsaturated fat content) will produce greasy butter. •
  • 35. Iodine value • The iodine value states the percentage of iodine that the fat can bind. • Iodine is taken up by the double bonds of the unsaturated fatty acids. • Since oleic acid is by far the most abundant of the unsaturated fatty acids, the iodine value is largely a measure of the oleic-acid content and thereby of the softness of the fat.
  • 36. • The iodine value of butterfat normally varies between 24 and 46 • The variations are determined by what the cows eat. • Green pasture in the summer promotes a high content of oleic acid, so that summer milk fat is soft (high iodine value).
  • 38. • Cream containing antibiotics/disinfectants is unsuitable for the manufacture of acidified butter.
  • 39. Pasteurisation • Cream is pasteurised at a high temperature, usually 95 °C or higher, • The heat treatment should be sufficient to result in a negative peroxidase test. Vacuum deaeration cream is first heated to 78 °C and then pumped to a vacuum chamber where the pressure corresponds to a boiling temperature of 62 °C.
  • 40. • Cream cooled to ripening temperature (20–27C) and inoculated with starter culture (1–2%). • Normally, a mixed culture of lactic microorganisms • Lactococcus lactis subsp. cremoris • Lactococcus lactis subsp. lactis • Lactococcus lactis biovar. • Streptococcus diacetylactisis • to insure acid (pH 5.3–4.7)
  • 41. • The primary aroma producers: • Lactococcus lactis biovar. diacetylactis and • Leuconostocmesenteroides subsp. cremoris.