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Butter
Butter
Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
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Chapter 7: BUTTER Chapter 7: BUTTER
1. INTRODUCTION 1. INTRODUCTION
− Raw material: cream (F~ 35-40%) − Treatment of cream with high acidity:
Sensory characteristics Washing: cream/water = 1/2 (v/v)
Physico-chemical characteristics:
Fat
Iodine value Neutralization with CaO, Ca(OH)2…
Antibiotics and contaminants
Microbiological characteristics:
Psychrophilic bacteria
Pasteurization: 63-65oC, 15s
Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
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Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
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Chapter 7: BUTTER Chapter 7: BUTTER
2. PRODUCTION LINE OF CULTURED CREAM BUTTER 2. PRODUCTION LINE OF CULTURED CREAM BUTTER
Cream Pasteurization
LAB Pasteurization − Objective
Preparation Inoculation
− Technological parameters: 90-95oC, max 15-20s
Fermentation –
Temperature treatment
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Fatty acids in milk fat Chapter 7: BUTTER
Fatty acid % of total fatty Melting Number of atoms Note 2. PRODUCTION LINE OF CULTURED CREAM BUTTER
acid content point
(oC) C H O
− Phenomena
Butyric acid 3.0-
3.0-4.5 -7.9 4 8 2 Liquid at room
Caproic acid 1.3-
1.3-2.2 -1.5 6 12 2 temperature Slow cooling
Caprylic acid 0.8-
0.8-2.5 +16.5 8 16 2
Capric acid 1.8-
1.8-3.8 +31.4 10 20 2 Solid at room
Lauric acid 2.0-
2.0-5.0 +43.6 12 24 2 temperature Rapid cooling
Myristic acid 7.0-
7.0-11.0 +53.8 14 28 2
Palmitic acid 25.0
25.0--29.0 +62.6 16 32 2
Stearic acid 3.0-
3.0-7.0 +69.3 18 36 2
Oleic acid 30.0
30.0--40.0 +14.0 18 34 2 Liquid at room → Technical solution
temperature
Linoleic acid 2.0-
2.0-3.0 -5.0 18 32 2
Linolenic acid <1.0 -5.0 18 30 2
Arachidonic acid <1.0 -49.5 20 32 2
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Chapter 7: BUTTER
2. PRODUCTION LINE OF CULTURED CREAM BUTTER
Churning
− Continuous production: system of Invensys APV
Section for butter grain formation
Separation section
Working section
Vacuum working section
→ Productivity 500-12000kg/h
(I) Limited line (summer); (II) Limited line (winter); (III) Optimum region
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Chapter 7: BUTTER Chapter 7: BUTTER
2. PRODUCTION LINE OF CULTURED CREAM BUTTER 2. PRODUCTION LINE OF CULTURED CREAM BUTTER
Continuous churning (Invensys APV)
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Chapter 7: BUTTER Chapter 7: BUTTER
3. PRODUCTION LINE OF NON-CULTURED CREAM BUTTER 4. PRODUCT
Butter quality
Cream
− Sensory characteristics:
Pasteurization
Color
Temperature treatment
Flavor
Salt Churning Butter
milk Structure
Packaging
Non-cultured
cream butter
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Chapter 7: BUTTER
4. PRODUCT