Manufacturing butter is not an easy task. It is a process of extracting milk fat and then processing it to get the sweet and salty creamy texture, we commonly identify as butter. It can be easily made from bacteriological sourced cream. Today, saltless or sweet butter is also available in market.
It is a dairy product, which is made by churning fresh or fermented milk or cream. This is commonly used as a condiment or spread and sometimes in cooking, especially in pan fried items. The recent technology also supports in wiping out butter from not only cow milk, but also from other mammals milk like, goat, buffalo, sheep and etc.
Definition and Constituents of butter
Milk fat: This is the lipid part of the milk. It is found in the milk formed by the cow. Lipid is also present in other dairy products. It contains triglyceride.
Butterfat: This is also a component of animal milk and is just like the milk-fat. While manufacturing butter these two components of milk are separated by shaking.
Anhydrous fat of milk: this is found in the concentrated form and is present only in commercially prepared milk fat. It has complete 100% fat.
Butteroil: when the oil and fat is separated at the room temperature.
Manufacturing butter in detail
The butter should have an identical color and should be thick with even texture. There should be no water content, so as to make it appear dry and smooth. It should have fine and smooth consistency, so that it easily melts inside the mouth. Butter is generally white or pale yellow in color. This color of the product is often influenced by adding color.
The commercial butter making process includes number of stages, which are discussed below;
Butter is created by whipping cream that helps in damaging the membranes and binding the milk fat together. Different ways are used in agitating the cream, which helps in creating different types of butter. The consistency of the butter plays a pivotal role in its manufacturing process. Butter contains three forms of fat, namely free, free crystals and unprocessed fat globules.
When the agitating process ends, the finished product contains a mix of butter fats that are in different portions. The fat in the milk gets perfectly mixed and offers the final smooth byproduct of milk called "Butter". In the butter making process, the water based liquid that is extracted is called butter milk.
Components of Commercial Butter
As already said, butter is mainly a type of fat called triglyceride, which is extracted from fatty acids like myristic, oleic acid and palmitic. Regular butter contains 80% butterfat and only 15% water. In short this is a blend of few types of fatty acid, triglyceride and trimester (extracted from glycerol). Butter is regularly used in cooking. The creamy and smooth texture of butter is tempting and is a favorite among children.
Today we have different types of butter available in the market. As per our requirement the companies are manufacturing butter and supplying in abundance.
It is a dairy product, which is made by churning fresh or fermented milk or cream. This is commonly used as a condiment or spread and sometimes in cooking, especially in pan fried items. The recent technology also supports in wiping out butter from not only cow milk, but also from other mammals milk like, goat, buffalo, sheep and etc.
Definition and Constituents of butter
Milk fat: This is the lipid part of the milk. It is found in the milk formed by the cow. Lipid is also present in other dairy products. It contains triglyceride.
Butterfat: This is also a component of animal milk and is just like the milk-fat. While manufacturing butter these two components of milk are separated by shaking.
Anhydrous fat of milk: this is found in the concentrated form and is present only in commercially prepared milk fat. It has complete 100% fat.
Butteroil: when the oil and fat is separated at the room temperature.
Manufacturing butter in detail
The butter should have an identical color and should be thick with even texture. There should be no water content, so as to make it appear dry and smooth. It should have fine and smooth consistency, so that it easily melts inside the mouth. Butter is generally white or pale yellow in color. This color of the product is often influenced by adding color.
The commercial butter making process includes number of stages, which are discussed below;
Butter is created by whipping cream that helps in damaging the membranes and binding the milk fat together. Different ways are used in agitating the cream, which helps in creating different types of butter. The consistency of the butter plays a pivotal role in its manufacturing process. Butter contains three forms of fat, namely free, free crystals and unprocessed fat globules.
When the agitating process ends, the finished product contains a mix of butter fats that are in different portions. The fat in the milk gets perfectly mixed and offers the final smooth byproduct of milk called "Butter". In the butter making process, the water based liquid that is extracted is called butter milk.
Components of Commercial Butter
As already said, butter is mainly a type of fat called triglyceride, which is extracted from fatty acids like myristic, oleic acid and palmitic. Regular butter contains 80% butterfat and only 15% water. In short this is a blend of few types of fatty acid, triglyceride and trimester (extracted from glycerol). Butter is regularly used in cooking. The creamy and smooth texture of butter is tempting and is a favorite among children.
Today we have different types of butter available in the market. As per our requirement the companies are manufacturing butter and supplying in abundance.
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