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Industrial Process of Butter Manufacturing : Butter

What is Butter?
Industrial Process of Butter Manufacturing : Butter

Butter is basically a fat concentrate which is obtained by churning cream. According to a federal butter should contain 80% fat, 1.5% card 3.5% salt, 4ppm. diacetyl and 16.3% moisture. To be fair 1tbsp of butter can serve 14gms of fat along with 91mgs of salt(if it is salted butter). Butter contains some saturated fatty acids as well as vitamins A, D, E, B12, and K2. Butter also serves a small amount of calcium in that 1tbsp. This can be considered as Nutritional Facts of butter as well. So, this is a milk-based product and the following is a detailed discussion on the industrial butter manufacturing process.


Butter processing machines:

During butter processing several machines are used by various industries. Among them the most common machines used in the industries are Chiller, Automatic Bacteria clarifier, Pasteurizer, Cream Separator, Churner, and Packaging Machine.

Butter Manufacturing Process in the Industry:

Like any other country, India is also producing butter for ages with our traditional methods. Butter making is a technique that lies under food technology where hygiene, food laws, correct mixtures, and quantities are maintained during processing. The following is the way of processing of butter in the industry:

  • At first with the help of tankers raw milk is taken to the industry where a sample of milk is collected for laboratory testing.
  • After all the laboratory testing shows ok for further processing, the raw milk is collected from the tanker and taken to the silos.
  • From the silo it enters into the butter processing plant where the milk goes through a chiller to lower the milk temperature.
  • Then the milk passes through an automatic bacteria clarifier, pasteurizer, and then separator. Bacteria clarifier helps to separate bacteria from milk, pasteurizer helps to kill all the pathogens present in the raw milk, and Cream separator helps to separate the cream from the raw milk. This cream is also known as buttercream and the rest is the skim milk. It contains almost 38% of fat.
  • Then the buttercream is transferred to a tank where continuous agitation is done for a couple of hours and then it is pasteurized and aged for 24 hours. 
  • After aging processes, the buttercream is transferred to a churner which is filled half of its volume so that the air released during the churning process can escape from the vents of the churner. After filling the churner rotation is set on 28 rotation per minute for 30 minutes. During the churning process, the fat globules of the buttercream start to coagulate to form bigger fat molecules, and water is separated. After 30 minutes butter is produced and liquid is separated from buttercream.this butter is called popcorn butter and the liquid which is separated is called buttermilk. Some industries simply drain out the buttermilk and some industry use that buttermilk to produce a new product from it. during the churning process, the temperature is maintained about 9°C-11°C.
  • Now to get even and smooth structure like regular butter salt is mixed with the popcorn butter and again churned for 30 minutes. After 30 minutes we will get butter with smooth and even texture and yellow in color because of vitamin A.
  • After getting the desired texture of butter it is packed with the help of packing machines at the desired quantity and then stored at 4°C to 5°C temperature.

Defects:

  • Under working or less kneading of butter produce a crumbly butter structure.
  • Overworking or excess kneading of butter forms a greasy structure.
  • Incorrect neutralization and oiling of fat make mealy butter structure.
Industrial Process of Butter Manufacturing : Butter Industrial Process of Butter Manufacturing : Butter Reviewed by Foodtech on April 19, 2020 Rating: 5

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