Principles of Continuous Buttermaking Process
CONTINUOUS BUTTERMAKING, OVERRUN &
YIELD
Class Lecture
Dr. Sanjeev Kumar
Associate Professor
Department of Dairy Technology
SGIDT, Patna-14
CONTINUOUS BUTTERMAKING
PRINCIPLES:- 1. CHURNING PROCESS
HIGH SPEED BEATERS DESTABILIZE FAT EMULSION
EG.,
FRITZ PROCESS
1.
Churning cylinder (600-
800 rpm)
2.
Separation section
3.
Squeeze drying
4.
Second working section
2
.
CONCENTRATION & PHASE REVERSAL PROCESS
•
CREAM (35-40%) CONCENTRATED
IN SPECIAL CREAM SEPARATOR TO
80-82% FAT
•
AFTER THAT MECHANICAL ACTION
TO CAUSE PHASE REVERSAL
EG.
ALFA – LAVAL PROCESS
NOTE: CREAM DESTABILIZED DURING
COOLING & MECHANICAL WORKING
3.EMULSIFICATION PROCESS
3.EMULSIFICATION PROCESS
•
PROCESS INVOLVES:-
PROCESS INVOLVES:-
EG.
EG.
CHERRY BURREL’S PROCESS
CHERRY BURREL’S PROCESS
CREAM DESTABILISED BEFORE COOLING & WORKING STEPS
CREAM DESTABILISED BEFORE COOLING & WORKING STEPS
RHEOLOGY
•
SCIENCE OF DEFORMATION AND
FLOW OF MATTER
•
BUTTER ON APPLICATION OF
FORCE UNDERGOES PERMANENT
DEFORMATION
•
FAT EXISTS IN FORM OF LIQUID
& INTACT GLOBULES
O
O
V
V
E
E
R
R
R
R
U
U
N
N
•
INCREASE IN THE AMOUNT OF BUTTER MADE FROM THE GIVEN
AMOUNT OF FAT
•
CAUSED BY THE PRESENCE OF MOISTURE , CURD ETC IN BUTTER
% OR =
B-F
X 100
F
Factors affecting overrun:-
1)Inaccuracy in weight or fat test of milk
2)Fat losses in skim/buttermilk
3)Mechanical fat losses
4)Unavoidable fluctuations in fat content of butter
5)Weight allowance in butter packs or cream or butter
6)Handling losses
Where,
OR= Overrun in butter(%)
B = Butter made (kg)
F = Fat in churn (kg)
YIELD
Y =
F X (100 + %OR )
100
WHERE,
Y = YIELD OF BUTTER (KG)
F = FAT CONTENT OF CREAM (KG)
%OR= % OVERRUN IN BUTTER
(AVG. 20- 22%)
JUDGING AND GRADING OF BUTTER
A.
SCORE CARD
B. EXAMINATION PROCEDURE
1.
JUDGING :-
TEMPER BUTTER TO 16°C
2.
SAMPLING :-
SAMPLE PLUG TAKEN BY BUTTER TRIER
3.
OBSERVATIONS
:-
•
NOTE AROMA / ODOUR OF BUTTER SAMPLE
•
EXAMINE COLOUR
•
EXAMINE BODY & TEXTURE :-
PRESS BALL OF THUMB AGAINST SIDES
OF PLUG UNTIL SHOWS BREAK
•
OBSERVE FOR FREE MOISTURE
•
CHEW IT TILL MELTDOWN
•
EXAMINE UNDISSOLVED SALTS, IF ANY
•
NOTE TASTE & SMELL , ALSO AFTER-TASTE
C. CHARACTERISTICS OF HIGH GRADE BUTTER
NEAT , CLEAN PACKAGE IN APPEARANCE
PROPERLY DISSOLVED SALT
UNIFORM COLOUR
FIRM & WAXY BODY
CLOSE-KNIT TEXTURE
MILDLY , SWEET , CLEAN PLEASANT FLAVOUR
The class lecture discusses the continuous buttermaking process, emphasizing the principles involved such as churning process, concentration & phase reversal process, emulsification process, and the science of rheology. It also covers factors affecting overrun and yield in butter production, along with judging and grading procedures for butter quality assessment.
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Presentation Transcript
Class Lecture CONTINUOUS BUTTERMAKING, OVERRUN & YIELD Dr. Sanjeev Kumar Associate Professor Department of Dairy Technology SGIDT, Patna-14
PRINCIPLES:- 1. CHURNING PROCESS HIGH SPEED BEATERS DESTABILIZE FAT EMULSION EG., FRITZ PROCESS 1. Churning cylinder (600- 800 rpm) 2. Separation section 3. Squeeze drying 4. Second working section
2. CONCENTRATION & PHASE REVERSAL PROCESS CREAM (35-40%) CONCENTRATED IN SPECIAL CREAM SEPARATOR TO 80-82% FAT AFTER THAT MECHANICAL ACTION TO CAUSE PHASE REVERSAL EG. ALFA LAVAL PROCESS NOTE: CREAM DESTABILIZED DURING COOLING & MECHANICAL WORKING
3.EMULSIFICATION PROCESS PROCESS INVOLVES:- Standardize to compositio n of butter Separate to 88-90 % fat Pasteurize fat concentrate Chilling & working into butter Destabilize cream fat EG. CHERRY BURREL S PROCESS CREAM DESTABILISED BEFORE COOLING & WORKING STEPS
RHEOLOGY SCIENCE OF DEFORMATION AND FLOW OF MATTER BUTTER ON APPLICATION OF FORCE UNDERGOES PERMANENT DEFORMATION FAT EXISTS IN FORM OF LIQUID & INTACT GLOBULES
OVERRUN OVERRUN INCREASE IN THE AMOUNT OF BUTTER MADE FROM THE GIVEN AMOUNT OF FAT CAUSED BY THE PRESENCE OF MOISTURE , CURD ETC IN BUTTER % OR = B-F X 100 F Where, OR= Overrun in butter(%) B = Butter made (kg) F = Fat in churn (kg) Factors affecting overrun:- 1)Inaccuracy in weight or fat test of milk 2)Fat losses in skim/buttermilk 3)Mechanical fat losses 4)Unavoidable fluctuations in fat content of butter 5)Weight allowance in butter packs or cream or butter 6)Handling losses
YIELD YIELD Y = F X (100 + %OR ) 100 WHERE, Y = YIELD OF BUTTER (KG) F = FAT CONTENT OF CREAM (KG) %OR= % OVERRUN IN BUTTER (AVG. 20- 22%)
JUDGING AND GRADING OF BUTTER A. SCORE CARD B. EXAMINATION PROCEDURE 1. JUDGING :- TEMPER BUTTER TO 16 C 2. SAMPLING :- SAMPLE PLUG TAKEN BY BUTTER TRIER
3.OBSERVATIONS :- NOTE AROMA / ODOUR OF BUTTER SAMPLE EXAMINE COLOUR EXAMINE BODY & TEXTURE :- PRESS BALL OF THUMB AGAINST SIDES OF PLUG UNTIL SHOWS BREAK OBSERVE FOR FREE MOISTURE CHEW IT TILL MELTDOWN EXAMINE UNDISSOLVED SALTS, IF ANY NOTE TASTE & SMELL , ALSO AFTER-TASTE C. CHARACTERISTICS OF HIGH GRADE BUTTER NEAT , CLEAN PACKAGE IN APPEARANCE PROPERLY DISSOLVED SALT UNIFORM COLOUR FIRM & WAXY BODY CLOSE-KNIT TEXTURE MILDLY , SWEET , CLEAN PLEASANT FLAVOUR
