Butter consists primarily of milk fat. The fat content of butter is generally about 80%. Farm butter may contain only 60 to 65% fat. The non-fat components of butter consist of moisture, milk solids, not-fat, and salt, if added.
Butter is made from sweet or sour cream. The largest percentage of butter is made from sour cream. The cream is pasteurized at 62.8°C for 30 min. or at a higher temperature for a shorter time, after which it is immediately cooled. Then, a culture of desirable microorganisms (starter) is added. The culture consists of bacteria of two types, one of which ferments lactose producing lactic acid which, in turn, curdles the milk and the other principally attacks citric acid of milk producing volatile acids and products, such as diacetyl, which give the desirable flavour and aroma of butter. The cream is then allowed to ripen at 21.1°C for several hours for the fermentation to take place.
The acidity of the curd determines the yield, quality, and storage properties of butter. When butter is made under farm conditions, cream is fermented more or less spontaneously. It is mostly prepared from dahi obtained from either self souring of unprocessed milk or by the addition of a culture, generally from the previous run.
The colour of butter varies from yellowish-white to deep yellow. The yellow colour is due to carotene, which the milking animal derives from its feed. The colour of the butter, thus, varies from season to season depending upon the nature of the feed of the animal. In order to have butter of uniform colour throughout the year, colouring material, mostly synthetic carotene, is added to the cream.
The ripened cream or dahi is next churned. Churning brings about the denaturation, by violent agitation, of the fat-globule surface, the membrane material being eliminated in butter milk. The fat globules clump together, causing a change from an oil-in-water emulsion to a water-in-oil emulsion. For this change to be effective, the temperature should be such that there is a blending of solid and liquid fat. As churning proceeds, the cream becomes granular, and a definite separation of the butter and butter milk takes place. The butter milk is drained off from the churn and the butter washed with water. Salt, if required, is added to the butter and worked sufficiently to bring butter into a compact mass. Butter is then cut to size, wrapped, and packed.
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