{"id":1015,"date":"2025-09-12T11:40:27","date_gmt":"2025-09-12T11:40:27","guid":{"rendered":"https:\/\/dairyproducts.rafk.if.ua\/?page_id=1015"},"modified":"2025-09-13T15:18:21","modified_gmt":"2025-09-13T15:18:21","slug":"edible-oil-production-technology","status":"publish","type":"page","link":"https:\/\/dairyproducts.rafk.if.ua\/?page_id=1015","title":{"rendered":"Edible butter production technology"},"content":{"rendered":"\t\t
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\ud83e\uddc8 Technology of Butter Production\"\"<\/u><\/strong><\/p>

  1. 1. Definition<\/strong><\/li><\/ol>

    Butter is a water-in-oil emulsion obtained by churning cream, where fat globules are aggregated into a continuous fat phase, while water and milk solids are dispersed as tiny droplets. It usually contains 80\u201382% milk fat, 16\u201318% water, and 1\u20132% non-fat solids.<\/p>

    1. 2. Raw Material<\/strong><\/li><\/ol>

      Sweet cream (pasteurized and standardized to ~35\u201340% fat).<\/p>

      Sometimes fermented cream is used to produce cultured butter with a characteristic sour flavor.<\/p>

      1. Main Technological Steps<\/u><\/strong><\/li><\/ol>

        \ud83d\udd39 1. Cream Preparation<\/strong><\/p>

        Separation: Cream is obtained from milk by centrifugation.<\/p>

        Standardization: Fat content is adjusted to 35\u201340%.<\/p>

        \ud83d\udd39 2. Pasteurization<\/strong><\/p>

        Cream is heated to 85\u201390 \u00b0C for 15\u201320 seconds to kill microorganisms and inactivate enzymes.<\/p>

        Pasteurization improves the flavor and shelf life of butter.<\/p>

        \ud83d\udd39 3. Cooling and Maturation (Ripening)<\/strong><\/p>

        The cream is cooled to 8\u201312 \u00b0C and held for several hours.<\/p>

        If making cultured butter, starter cultures (lactic acid bacteria) are added to develop acidity and flavor compounds (e.g., diacetyl).<\/p>

        \ud83d\udd39 4. Churning<\/strong><\/p>

        Cream is mechanically agitated in a churn.<\/p>

        Phase inversion occurs: fat globules collide, membranes break, and fat begins to aggregate.<\/p>

        At the \u201cbreaking point,\u201d butter granules separate from the liquid phase (buttermilk).<\/p>

        \ud83d\udd39 5. Washing and Working<\/strong><\/p>

        Butter granules are washed with cold water to remove residual buttermilk.<\/p>

        The butter is kneaded (\u201cworked\u201d) to evenly distribute moisture, improve consistency, and expel excess liquid.<\/p>

        \ud83d\udd39 6. Salting (optional)<\/strong><\/p>

        Salt may be added (1\u20132%) to enhance flavor and improve preservation.<\/p>

        \ud83d\udd39 7. Packaging and Storage\"\"<\/strong><\/p>

        Butter is shaped into blocks or wrapped in foil\/paper.<\/p>

        Stored at 2\u20135 \u00b0C, where it remains stable for weeks; deep freezing extends shelf life further.<\/p>

        1. Types of Butter<\/u><\/strong><\/li><\/ol>

          Sweet cream butter<\/strong> \u2013 made from fresh pasteurized cream.<\/p>

          Cultured butter<\/strong> \u2013 made from fermented cream with lactic acid bacteria.<\/p>

          Salted butter<\/strong> \u2013 contains added salt.<\/p>

          Unsalted butter<\/strong> \u2013 without salt, often used in baking.<\/p>

          Clarified butter \/ Ghee<\/strong> \u2013 butterfat obtained after removing water and milk solids by heating.<\/p>

          1. 5. By-product: Buttermilk<\/strong><\/li><\/ol>

            The liquid left after churning is buttermilk, containing water, proteins, lactose, and residual fat.<\/p>

            It can be used in bakery products, beverages, or animal feed.<\/p>

            \u2705 Summary for students:<\/u><\/strong><\/p>

            Butter production involves cream preparation \u2192 pasteurization \u2192 ripening \u2192 churning \u2192 washing\/working \u2192 salting \u2192 packaging.<\/p>

            It is essentially the transformation of cream into a water-in-oil emulsion with characteristic taste, texture, and high fat content.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

            🧈 Technology of Butter Production 1. Definition Butter is a water-in-oil emulsion obtained by churning cream, where fat globules are aggregated into a continuous fat phase, while water and milk solids are dispersed as tiny droplets. It usually contains 80\u201382% milk fat, 16\u201318% water, and 1\u20132% non-fat solids. 2. Raw Material Sweet cream (pasteurized and standardized to ~35\u201340% fat). Sometimes fermented cream is used to produce cultured butter with a characteristic sour flavor. Main Technological Steps 🔹 1. Cream Preparation Separation: Cream is obtained from milk by centrifugation. Standardization: Fat content is adjusted to 35\u201340%. 🔹 2. Pasteurization Cream is heated to 85\u201390 \u00b0C for 15\u201320 seconds to kill microorganisms and inactivate enzymes. Pasteurization improves the flavor and shelf life of butter. 🔹 3. Cooling and Maturation (Ripening) The cream is cooled to 8\u201312 \u00b0C and held for several hours. If making cultured butter, starter cultures (lactic acid bacteria) are added to develop acidity and flavor compounds (e.g., diacetyl). 🔹 4. Churning Cream is mechanically agitated in a churn. Phase inversion occurs: fat globules collide, membranes break, and fat begins to aggregate. At the \u201cbreaking point,\u201d butter granules separate from the liquid phase (buttermilk). 🔹 5. Washing and Working Butter granules are washed with cold water to remove residual buttermilk. The butter is kneaded (\u201cworked\u201d) to evenly distribute moisture, improve consistency, and expel excess liquid. 🔹 6. Salting (optional) Salt may be added (1\u20132%) to enhance flavor and improve preservation. 🔹 7. Packaging and Storage Butter is shaped into blocks or wrapped in foil\/paper. Stored at 2\u20135 \u00b0C, where it remains stable for weeks; deep freezing extends shelf life further. Types of Butter Sweet cream butter \u2013 made from fresh pasteurized cream. Cultured butter \u2013 made from fermented cream with lactic acid bacteria. Salted butter \u2013 contains added salt. Unsalted butter \u2013 without salt, often used in baking. Clarified butter \/ Ghee \u2013 butterfat obtained after removing water and milk solids by heating. 5. By-product: Buttermilk The liquid left after churning is buttermilk, containing water, proteins, lactose, and residual fat. It can be used in bakery products, beverages, or animal feed. ✅ Summary for students: Butter production involves cream preparation \u2192 pasteurization \u2192 ripening \u2192 churning \u2192 washing\/working \u2192 salting \u2192 packaging. It is essentially the transformation of cream into a water-in-oil emulsion with characteristic taste, texture, and high fat content.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1015","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/pages\/1015","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1015"}],"version-history":[{"count":11,"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/pages\/1015\/revisions"}],"predecessor-version":[{"id":1155,"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/pages\/1015\/revisions\/1155"}],"wp:attachment":[{"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}