4/2/18

BUTTER & GHEE

Daniel Paul P

Butter

¨ Butter is a dairy product made by churning fresh or

fermented cream or milk
¨ Butter is generally made from cream by churning and
working
¨ It contains 80% fat, which is partly crystallized.
¨ The churning proceeds most easily at a temperature of
around 15 to 20°C.

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Types of Butter

¨ Pasteurized cream butter

¤ Made from pasteurized sweet cream
¤ Has a milder flavor than from cream that is not pasteurized

¨ Ripened cream butter

¤ Made from cream in which a pleasant delicate aroma has been
developed before churning by ripening
Butter: Manufacture 531
¤ Ripening – inoculating the cream with a lactic culture and holding it at a
desired temperature Receiving milk Receiving cream
Grading
Weighing
¨ Based on Salt – unsalted, saltedPreheating
and extra salted
(35-40 °C) Sampling Neutralization
Testing

Separation (centrifugal)

Cream

Standardization (35-40%)

Butter: Manufacture 531

Butter Manufacturing Pasteurization (82-88 °C/ no hold)
or vacreation
Receiving milk Receiving cream
Grading
Weighing Cooling (20-22 °C)
Preheating (35-40 °C) Sampling Neutralization Cooling (5-10 °C)
Testing

Separation (centrifugal) Ripening (20-22 °C)

Cream Ageing (5-10 °C)

Standardization (35-40%) Churning

Ripening – only
for ripened cream
Pasteurization (82-88 °C/ no hold) Washing
or vacreation

Cooling (20-22 °C) Salting & working

Cooling (5-10 °C)

Ripening (20-22 °C) Packaging & storage (–23 to –29 °C)

Ageing
Figure 1 (5-10 °C)flow diagram for butter.
Process

of spoilage-type microorganisms. It is possible to combine high- crystals, in which a considerable part of the low melting tria-
temperature-short-time
Churning (HTST) treatment with vacuum deodor- cylglycerols, due to the fast cooling, is trapped in a crystal lattice
ization, which is termed as vacreation. A vacuum chamber could formed by high-melting triacylglycerols. Butter churned from
be inserted after the heating unit in the machine. Such treatment such cream will have a lower fat content and, therefore, a very
might have a fine effect on the flavor of the butter, for instance, if firm consistency and rather poor spreadability. When milk is
flavors originating from feeding of the cows occur. The system is
Washing converted to butter, four basic main changes – concentration,
mainly used in countries where dairy cows fed on pasture with crystallization, phase inversion, and plasticizing – are necessary.
strong tasting weeds, which cause off-flavors in the milk. The
cream is cooled immediately after heat treatment as churning is
impossible unless the milk fat is solidified. In one cooling Manufacturing Process
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Salting & working
procedure, the cream is cooled directly to a low temperature
(4–5 ! C), kept overnight, and then churned. This treatment The cream treatment has a strong effect on both the butter-
results in formation of mixed fat crystals, also called corn making performance and the quality of the butter. It is
Packaging & storage (–23 to –29 °C)
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Manufacture

¨ Pasteurization –72°C for 15 s using the HTST

¨ Vacreation – Undesirable flavors arising from microbial
action, from high-temperature pasteurization, from the
feed of the cows, are removed
¨ Volatile compounds are removed from a thin film under
vacuum
¨ After this cream is fed into continuous butter making
machine

Manufacture

¨ Churning is mixing air into cream where it forms foam

¨ Fat globule membranes are disrupted and liquid fat

spreads into foam

¨ By further agitation, foam collapses, and fat globules

coalesce into small lumps

¨ These lumps are further pressed into small butter granules

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Manufacture

¨ Washing consists of mixing the butter grains with cold

water and draining off the water again.

¨ This reduces the dry-matter content of the butter.

¨ This improves the keeping quality of the butter, and
also control the temperature.

Manufacture

¨ Working (kneading) is done

¤ To transform the butter grains into a continuous mass

¤ To finely disperse the moisture in the butter

¤ To regulate the water content

¤ To incorporate salt

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470 Stages in Formation of Butter Butter

Separ-
ation Churning Churning Working
Draining

Milk Cream Small grains Large grains Butter

FIGURE 18.2 Stages in the formation of butter. Greatly simplified, not to scale. Black
represents the aqueous phase; white represents fat. (After H. Mulder and P. Walstra, The
Milk Fat Globule, Pudoc, Wageningen, 1974.)

The churning is in most cases achieved by beating in of air (see Subsection

18.2.2). It can be done in a churn, mostly consisting of a large vessel (tub, cylinder,
cube, or double-ended cone) with so-called dashboards, which is partly (at most
half) filled with cream, and which is rotated at several revolutions per minute
(r.p.m.). The churning then takes, say, 20 min. There are also churns with a rotary
agitator (for example, 20 r.p.m.). The latter principle is also applied in the
frequently used continuous butter-making machine according to Fritz (see
Figure 18.3). Here the paddle turns very quickly (500 to 3000 r.p.m.) and the
cream stays in it for less than 1 min. To achieve this, high-fat cream (about 50%
fat) has to be used. Continuous
These machines Butter-Making
can have very Machine
large capacities.
The churning should proceed rapidly and completely (low fat content in the
buttermilk), and the formed butter grains should have the correct firmness to
allow for efficient working. The size nde of the butter grains can be varied by con-
r
g cyli
tinuing the churning for various rnin lengths of time after grains have formed. Very
Chu n
ctio to separate tion
fine butter grains (on the order of 1 mm) are s hard
e g se c from the buttermilk,
on yin
a rati e -d r
especially in continuous machines. Se p eez
S qu n
If the butter grains are not too large, their firmness can ntog sesome ctio extent be
i
affected by washing, that is, via the wash-water temperature. w ork washing consists
The
d
con
of mixing the butter grains with cold water, after whichSe the water again is drained
off. This reduces the dry-matter content of the butter moisture. Formerly, washing
was done to improve the keeping quality of the butter, but nowadays it is only
done to control the temperature, if needed.
The working (kneading) is done (1) to transform the butter grains into a
continuous mass; (2) to finely disperse the moisture in the butter; (3) to regulate
the water content; and (4), if desired, to incorporate salt (see Subsection 18.2.3).
Working consists of deforming the butter. This can, for instance, be achieved by
squeezing the butter through rollers, by allowing it to fall from a height, or by
squeezing the butter through perforated plates (in the continuous machines).
During the working, the water content is regularly checked and, if need be,
additional water is added to arrive at the accepted standard value.
The butter can now be immediately packaged, for example, in a retail package.
Often one wants the butter after the working to be soft enough to be pumped
from the churn-and-worker by a suitable positive pump. Sometimes, the butter 5
is allowed to set (see Subsection 18.3.2), or it is for some other reason kept for

© 2006 by Taylor & Francis Group, LLC

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GHEE
Daniel Paul P

Ghee

¨ Ghee / Clarified Butter / Anhydrous Milk Fat

(AMF), is a fat-rich dairy product originally produced
in India

¨ Prepared from cow milk (CM), buffalo milk (BM), or

mixed milk.
¤ Cream can be directly converted into ghee

¤ Cream can be first converted into butter and then into ghee

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Ghee Manufacture

¨ Ghee is prepared by heating butter or cream and then

filtering out the precipitated milk solids

¨ Heating – evaporates all moisture content and imparts

characteristic flavor

¨ Heating destroys microorganisms and enzymes

¨ Low water activity retards the growth of

microorganisms that survive heat treatment

Ghee Manufacture – Methods

¨ Indigenous Milk–Butter Process

¨ Direct Cream Method

¨ Creamery Butter Method

¨ Prestratification Method

¨ Continuous Ghee Making

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Indigenous Milk–Butter Process

¨ Direct churning of raw milk or lactic acid fermentation of

heat–treated milk
¨ Hand-driven wooden beaters are usually employed for
separating the butter
¨ Butter is melted in metal pan or ceramic vessel on an open
fire until almost all moisture is removed
¨ Curd particles settles – so, the clear fat is decanted off into
ghee storage vessels

Direct Cream Method

¨ Cream is directly heated into Ghee until golden yellow or

light brown colour

¨ Separation of cream from milk is done by centrifugation

¨ Fresh cream, cultured cream, or washed cream is used

¨ Cream is heated to 115 °C in a stainless steel, jacketed

ghee kettle fitted with an agitator, steam control valve, and
pressure and temperature gauges

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Creamery Butter Method

¨ Creamery butter or white butter is raw material

¨ A typical plant assembly for this method comprises
¤ Cream separator
¤ Butter churn
¤ Butter- melting outfits
¤ Steam-jacketed ghee kettle with agitator and process controls
¤ Ghee filtration devices
¤ Storage tanks for cream, butter, and ghee
¤ pumps and pipelines
¤ Crystallization tanks
¤ Product filling and packaging lines

Creamery Butter Method

Cream Separation

Butter Churn

Butter–Melting 60°C

Steam–Jacketed Ghee Kettle with Agitator & Process Controls (90 – 110°C)

Filtration / Clarification (60°C)

Storage Tanks

Packaging

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Prestratification Method

¨ Cream is first churned into butter, and it is melted in the butter-melting

vat
¨ It is then pumped into a vertical storage tank and left undisturbed for 30
min at 80–85 °C
¨ In the storage tank, it stratifies – separates into distinct layers
¤ Top layer of floating denatured particles of curd
¤ Middle layer of fat
¤ Bottom layer of buttermilk
¨ Separation into layers is called pre-stratification
¨ Buttermilk is mechanically removed
¨ Temperature of two upper layers is raised to 110–120°C for clarification

Prestratification Method
Cream Separation

Butter Churn

Butter–Melting

Vertical Storage Tank (30 min, 80–85 °C) –Prestratification

Filtration / Clarification (110–120°C)

Storage Tanks

Packaging

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Continuous Ghee Making

¨ Molten butter is pumped through the successive stages

¨ Process uses three successive stages of scraped surface

heat exchangers, followed by flashing into vertical
vapour separators

¨ Ghee leaving the final stage is passed through a

centrifugal clarifier to remove residue

¨ Clarified ghee is stored in a tank for final packing

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