Butter is a dairy product that consists of butterfat, milk proteins, and water.

It is made by churning fresh

or fermented cream or milk. It is used as a spread and acondimentand in cooking, such as baking, sauce
making, and pan frying.
Commonly made from cows' milk, butter can also be manufactured from the milk of other mammals,
including sheep, goats, buffalo, and yaks. Producers sometimes add salt, flavorings,
or preservatives. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.
utter is a water!in!oil emulsion that results from an inversion of the cream, an oil!in!water emulsion. "he milk
proteins are the emulsifiers. utter remains a solid when refrigerated, but softens to a spreadable consistency
at room temperature, and melts to a thin li#uid consistency at $%&$' (C )*+&*' (,-. "he density of butter is
*.. g/0 )'1.* lb/ft
$
-. It generally has a pale yellow color, but varies from deep yellow to nearly white.
Historical facts
Firstly, butter was mentioned in the history of Ireland, where in the V-th century was well
developed dairy farming.
Lately about it was mentioned in the VIII-th century, in the stories of Norvegian seafarers.
A big period of time was considered that butter is a delicacy for rich families, because of process
of its maing, that is costly and time-consuming.
In the I!-th century butter appeared in "ussia.
In the first half of !I!-th century was started the industrial process of maing butter.
Technology of butter making
#he buttermaing process involves $uite a number of stages. #he continuous buttermaer has become
the most common type of e$uipment used.
#he cream can be either supplied by a fluid mil dairy or separated from whole mil by the butter
manufacturer. #he cream should be sweet %p& '(.(, #A ) *.+* - *.+,-., not rancid and not o/idi0ed.
If the cream is separated by the butter manufacturer, the whole mil is preheated to the re$uired
temperature in a mil pasteuri0er before being passed through a separator.
#he cream is cooled and led to a storage tan where the fat content is analy0ed and ad1usted to the
desired value, if necessary. #he sim mil from the separator is pasteuri0ed and cooled before being
pumped to storage. It is usually destined for concentration and drying.
From the intermediate storage tans, the cream goes to pasteuri0ation at a temperature of 23o4 or
more. #he high temperature is needed to destroy en0ymes and micro-organisms that would impair the
eeping $uality of the butter.
If ripening is desired for the production of cultured butter, mi/ed cultures of 5. cremoris, 5. lactis
diacetyl lactis, Leuconostocs, are used and the cream is ripened to p& 3.3 at ,+o4 and then p& 6.( at
+7o4. 8ost flavour development occurs between p& 3.3 - 6.(. #he colder the temperature during
ripening the more the flavour development relative to acid production. "ipened butter is usually not
washed or salted.
In the aging tan, the cream is sub1ected to a program of controlled cooling designed to give the fat the
re$uired crystalline structure. #he program is chosen to accord with factors such as the composition of
the butterfat, e/pressed, for e/ample, in terms of the iodine value which is a measure of the
unsaturated fat content. #he treatment can even be modified to obtain butter with good consistency
despite a low iodine value, i.e. when the unsaturated proportion of the fat is low.
As a rule, aging taes +, - +3 hours. From the aging tan, the cream is pumped to the churn or
continuous buttermaer via a plate heat e/changer which brings it to the re$uisite temperature. In the
churning process the cream is violently agitated to brea down the fat globules, causing the fat to
coagulate into butter grains, while the fat content of the remaining li$uid, the buttermil, decreases.
#hus the cream is split into two fractions9 butter grains and buttermil. In traditional churning, the
machine stops when the grains have reached a certain si0e, whereupon the buttermil is drained off.
:ith the continuous buttermaer the draining of the buttermil is also continuous.
After draining, the butter is wored to a continuous fat phase containing a finely dispersed water
phase. It used to be common practice to wash the butter after churning to remove any residual
buttermil and mil solids but this is rarely done today.
5alt is used to improve the flavour and the shelf-life, as it acts as a preservative. If the butter is to be
salted, salt %+-7-. is spread over its surface, in the case of batch production. In the continuous
buttermaer, a salt slurry is added to the butter. #he salt is all dissolved in the a$ueous phase, so the
effective salt concentration is appro/imately +*- in the water.
After salting, the butter must be wored vigorously to ensure even distribution of the salt. #he woring
of the butter also influences the characteristics by which the product is 1udged - aroma, taste, eeping
$uality, appearance and colour. :oring is re$uired to obtain a homogenous blend of butter granules,
water and salt. ;uring woring, fat moves from globular to free fat. :ater droplets decrease in si0e
during woring and should not be visible in properly wored butter. <verwored butter will be too
brittle or greasy depending on whether the fat is hard or soft. 5ome water may be added to standardi0e
the moisture content. =recise control of composition is essential for ma/imum yield.
#he finished butter is discharged into the pacaging unit, and from there to cold storage.
Buttermaking methods
Various processes are used in butter production.
#he commonest are9
Batch process (churn):
#he buttermaing cream is churned for 7*-63 minutes until butter grains form and the buttermil
separates out. #he butter grains are generally washed with water, then neaded to form as
homogenous a butter mass as possible.
Continuous buttermaker:
#he cream is continuously pumped in and churned by rapidly rotating beaters. #he cream emulsion is
broen after appro/. 7* seconds, forming butter grains and buttermil. 8ost of the buttermil drains
away, the remainder is wored into the butter. #he butter is then neaded in several stages until
homogeneous. In a final treatment metered amounts of salt suspensions as well as lactic acid
concentrates and aromatic concentrates can be added and wored in %NI>< process..
Alfa process:
4ream %or butter. is ad1usted to the desired fat content and heated. =hase reversal is initiated by
shoc cooling in scrape chillers. #he buttermaing process is completed using pinworers and resting
tubes. #he result is often a hard, brittle butter which needs further processing in butter
homogenisators. 4alorie-reduced butter products, butter spreads or reconstituted products %e.g.
cholesterol-free butter. are fre$uently produced in a ?4ombinator@ %Alfa process.. As a rule the Alfa
process is used to mae reconstituted butter after blending the source materials. #he manufacture of
butter products from individual source products such as mil fat, sim mil, buttermil, starters and
other mil constituents is used mainly in mass production.
Butter types
Traditional butter
Ay traditional butter is meant soured butter made from sour cream as well as soured butter made from
sweet cream and soured directly afterwards, or sweet cream butter %salted or unsalted, with salted butter
taing only a small maret share..
Cheesemaking butter
#his butter is produced from a blend of sweet cream and whey cream %(*96*. without acidulation. 8aret
share is very small %local sales.. #here is also a type of whey butter made from sweet cream and whey
cream supplied to central buttermaing plants. #he important point here is that the whey cream is not
acidulated so that the copper level in the whey butter can be ept low.
In addition, butter produced by cheesemaers is delivered to central buttermaing plants. If these butters
meet the $uality re$uirements for table butter they are given final pasteurisation using the Alfa process
and then also mareted as whey butter. &owever butter from commercial production is often directly
processed into rendered butter.
Cooking butter (Die Butter)
A blend of sweet cream and whey cream %2393.. Aoth domestic and foreign soured butter is used to mae
sweet cream butter. Freshly produced sweet cream butter is increasingly being used in addition to stored
traditional butter, or a blend of sweet cream and whey cream is even turned into butter and unmoulded
straight away.
Rendered butter
B/amples of other designations are clarified butter, anhydrous mil fat, butter oil or ghee. #he different
designations are specifically used internationally to differentiate the $uality.
Anhydrous mil fat %A8F. meets the highest $uality re$uirements and comprises 22.2 - mil fat. Autter
oil and ghee, on the other hand, are not as pure and their $uality not as highly raned.
#he bul of production is from butter. #he butter is melted, centrifuged to separate off the serum phase,
e/tracted with steam and heated to a high temperature under vacuum. If rendered butter is intended for
use as cooing butter, a suitable flavour is produced using small buttermil additives in the final stage of
production.
A8F has recently been made directly from cream. &ere the cream is concentrated and broen in special
separators, the process in principle then following that used when butter is the starting product. #he
evacuation of air by means of inert gas, e.g. nitrogen, can also be used instead of steam e/traction. #his
process is often employed in vegetable oil production, but has not proved successful in e/periments on
mil fat.
About types, a essential example is Ghee.
Chee is clarified butter from India, usually slightly soured and made from either cowDs or water buffaloDs
mil. It coos longer, hence it eeps longer, and has a lovely nutty flavour.
#o mae ghee, melt butter in a heavy-based saucepan over a gentle heat for about 63E(* minutes, by
which time the sediment will have settled on the bottom of the pan. 5train through a cheesecloth into a
sterilised tin or 1ar, cover and store in a fridge.
Equipment used for butter making process
Butter oil packing ! "rapping machine
Butter Churn# stainless steel "ith motor dri$e