Understanding the Composition and Preparation of Butter
"Learn about the chemical composition of butter, its nutritive value, and the method of preparation from milk cream. Discover the different classifications of butter and the concept of overrun in butter production."
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Presentation Transcript
Butter Butter is fat concentrate obtained by churning cream, gathering the fat into a compact mass and then working it. Classification of butter- Pasteurized cream butter Ripened cream butter Unripened cream butter Salted butter Plain butter etc.
Chemical composition of butter Fat 80% Moisture-16.5 % Salt-2.5% Curd- 1% Nutritive value of butter- Butter is rich source of fat and fat soluble vitamins.
Method of preparation Milk cream Pasteurization/ vacreation Cooling (5-10 C) Ageing (5-10C for 4 hrs to 16 hrs) Churning ( at 9-11C separation of fat and serum within 30-60 min,pea size butter granule occur) Washing Salting and Working Packaging and storage
Over run- The weight of butter obtained from a given lot of cream exceeds the amount of fat in the cream. that amount of butter which exceeds the fat present in cream is called overrun. overrun is caused by presence of moisture, curd , salt etc in butter. It is a source of profit to the butter maker and also help to check the efficiency of factory operation.
