butter

Butter

A product made exclusively from milk or cream, with not less than 80% milk fat.

Normal Composition of Butter

Typically includes 80.2% milk fat, 17.2% moisture, 1.8% salt, and 0.8% curd.

De Laval's Separator

A mechanical device that separates cream from milk and significantly influenced butter production.

Babcock's Fat Test

A method to measure the fat content in milk, crucial for butter production pricing.

Phase Inversion

The process by which butter transforms from an oil-in-water emulsion to a water-in-oil emulsion during churning.

Sweet Cream Buttermilk

The serum separated from butter after churning; used in various food applications.

Temperature for Pasteurizing Cream

155°F for 30 minutes or 185°F for 15 seconds.

Expected Yield

Calculated as percent milk fat times total quantity of cream divided by the desired fat percentage of the finished product.

California's Butter Production

In 2010, California produced 35.6% of all butter manufactured in the U.S.

2019 Butter Production Record

An all-time record of 1,994,075,000 pounds produced, a 1.3% increase over 2018.

Moisture Difference

The difference between desired moisture content and actual moisture content in butter.

Butter Production in 2020

Exceeding 2 billion pounds for the first time in history, totaling 2,145,386,000 pounds.

Churning Temperature

43 - 46°F, optimal for maximizing butter yield while minimizing fat loss.

Butter Production Facilities in 2015

Butter was produced at 84 locations across the U.S.

Historical Use of Butter

Used over 4000 years as food, medicine, and an object of worship.

what is the general outline for the procedure for butter using a conventional batch churn?

1. obtain cream

2. pasteurize cream

3. store overnight (allow milk fat to re-crystallize and temp to equilibrate)

4. determine milk fat content of cream

5. accurately determine weight of cream added to churn

6. Calculate amount of milk fat in churn

7. add colorant

8. temper cream to churning temp

9. close churn and turn 6-8 revolutions

10. bleed air from churn

11. begin churning

12. stop churn when butter “breaks”

13. drain the buttermilk-vent churn-

14. close up churn, work until large clumps of butter are obtained

15. drain off excess moisure

16. work until dry in appearance

17. determine first moisture by Kohman analysis

18. determine expected yield

19. determine moisture difference frolm desired moisture

20. take moisture difference x expected butter= moisture to add

21. add moisture and salt

22. work until dry

23. remove butter from churn