BUTTER

Chem 149C (2016)

Making Butter
Step 1: Collecting the cream

raw whole milk allowed to sit for hours

allow cream to float

skim off the cream

Making Butter
 Making Butter

Step 2: Souring the cream

store cream in root cellar (60oF)

cream sours after a week

 Making Butter

Step 3: Set the cream temperature right

butter will not separate from the cream

if it is too hot or too cold

room temperature is best (50- 68oF)

 Making Butter

Step 4: Churn the cream

 Making Butter

Step 5: Separate the butter from the

buttermilk

cream laddle

butter paddle
 Making Butter

Step 6: Remove buttermilk from butter

work the butter back and fourth on the

sides of the bowl (butter paddle)
 Making Butter

Step 7: Wash the butter

Pour a small amount of

very cold water into the bowl

and work the butter

 Making Butter

Step 8: Add salt

sprinkle in 1 teaspoon
of salt per pound of
butter

mix it in

taste it
 Making Butter

Step 9: Put in molds

Pack the butter into

the mold

(be sure to get rid of any

air bubbles)
Why does butter taste good

Fatty foods - flavorful

(many flavors dissolve in fats)

Butter works very well as a flavor carrier for

spices, vanilla and other fat soluble
ingredients
 saut an onion in butter
before adding the base
ingredients

all the flavor from the

onions will be
carried by the butter
into the dish
Substances responsible for butters flavor
120 different compounds

fatty acids
lactones
methyl ketones
diacetyl sulfide
dimethyl sulfide
Butter as defined by US Congress

made exclusively from milk or cream or both

with or with out common salt, coloring matter

and not less than 80% fat

Composition of Butter
H2O - 9.5 - 16%
Fat - 82.5 - 88.0%
Curd - 0.5 - 1.5%
Ash - 0.5 - 5.0%
Salt - 0.03 - 1.8%
Vitamin A - 520 - 970 g/100g
Carotene - 350 - 650 g/100g
Fatty Acids in Butter
Vitamin A
Vitamin A - generic term for a large number of
related compounds

Retinol (an alcohol) and retinal (an aldehyde)

are often referred to as preformed vitamin A
Provitamin A carotenoids
Beta-carotene and other carotenoids that can
be converted by the body into retinol
Retinal
converted by the body to retinoic acid

form of vitamin A known to affect gene

transcription
 Forms of Vitamin A

Retinol (trans)- actual vitamin A

Retinal (dim light vision)- aldehyde

Retinoic Acid (acid)

http://arbl.cvmbs.colostate.edu/hbooks/pathphys/misc_topics/vitamina.html
Determination of Vitamin A in Butter
(HPLC method)

Separation Column
25-cm x 4.6 mm Partisil 10 OD S2

UV detection: 325 nm

Mobile phase: methanol / water (90:10)

HPLC
Vitamin A Analysis
Sample
pyrogallol
ethanolic KOH
saponify for 30 mins

glycerol, K+soap, ffa, xs KOH

bubble with N2

transfer in separatory
funnel with water
 Vitamin A Analysis

add mixed ethers

shake, stand, separate

aqueous and organic extracts

run off bottom layer into

separatory funnel

add mixed ethers

shake, stand, separate

aqueous and organic extracts

run bottom layer off to waste

 Vitamin A Analysis

wash extracts with water

into rotary evaporator
ethanol
BHT
evaporate to 40oC
residue

dissolve in CH3OH

HPLC injection
Determination of - Carotene in Butter
(HPLC method)

Separation Column 25-cm x 4.6 mm i.d.

Spherisorb 5 ODS2 or equivalent

Diode array detection: 450 nm

Mobile phase: acetonitrile/chloroform (92:8)

Determination of - Carotene in Butter
(HPLC method)
sample
pyrogallol
ethanolic KOH
saponify for 30 minutes

extraction

rotary evaporator

residue

dissolve in CH3CN/CHCl3
HPLC injection
Forms of Adulteration of Butter
substitution of foreign fat
(oleomargarine, lard)
renovation or processing
too much water
deficiency in fat content
inclusion of milk powder or milk
 References
1.http://arbl.cvmbs.colostate.edu/hbooks/pathphys/misc_topics/vitami
na.html

2. http://lpi.oregonstate.edu/infocenter/vitamins/vitaminA/

3. http://waltonfeed.com/old/butter.html

4. http://webexhibits.org/butter/virtual museum for butter

5. http://www.webexhibits.org/butter/composition.html