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cream separator was introduced 11 _____ the end of the 19
th
century, the continuous churn had been commercialized 12. _____ the
middle of the 20
th
century.
T a s k T w o. Sum up the main facts from the following text.
Definitions and Standards
Milk fat
– the lipid components of milk, as produced by the cow, and found in commercial milk and milk-derived products, mostly
comprised of triglyceride.
Butterfat
−
almost synonymous with milk fat; all of the fat components in milk that are separable by churning. Anhydrous Milk fat
(AMF);
−
the commercially – prepared extraction of cow's milk fat, found in bulk or concentrated form (comprised of 100 % fat, but
not necessarily all of the lipid components of milk).
Butter oil
– synonymous with anhydrous milk fat ; (conventional terminology in the fats and oils field differentiates an oil' from a fat
based on whether it is liquid at room temp, or solid, but very arbitrary).
Butter
– a water-in-oil emulsion, comprised of 80 % milk fat, but also containing water in the form of tiny droplets perhaps some milk
solids-not-fat, with without salt (sweet butter); texture is a result of working/kneading during processing at appropriate temperatures,
to establish fat crystalline network that result in desired smoothness (compare butter with melted and recrystallized butter); used as a
spread, a cooking fat, or a baking ingredient.
The principal constituents of a normal salted butter are fat (80…82 %), water (15.6…17.6 %), salt (about 1.2 %)as well as
protein, calcium and phosphorous (about 1.2 %). Butter also contains fat-soluble A, D and E. Butter should have a uniform color, be
dense and taste clean. The water content should be dispersed in fine droplets so that the butter looks dry. The consistency should be
smooth so that the butter is easy to spread and melts readily on the tongue.
E x e r c i s e O n e
. Read the article below and choose the best phrase from the given below to fill the gaps:
A. As a rule, aging;
B. Thus the cream is split;
C. The butter making process;
D. After salting;
E. Salt is used;
F. If the cream is separated;
G. From the intermediate storage;
H. In the aging tank;
I. After draining.
Overview of the Butter Making Process
1. _____ involves quite a number of stages. The continuous butter maker has become the most common type of equipment used.
The cream can be either supplied by a fluid milk dairy or separated tram whole milk by the butter manufacturer. The cream should be sweet
(pH > 6.6; TA = 0.10…0.12 %), not rancid and not oxidized.
2. _____ by the butter manufacturer, the whole milk is preheated to the required temperature in a milk pasteurizer before being
passed through a separator. The cream is cooled and led to a storage tank where the fat content is analyzed and adjusted to the desired
value, if necessary. The skim milk from the separator is pasteurized and cooled before being pumped to storage. It is usually destined
for concentration and drying.
3. _____ tanks, the cream goes to pasteurization at a temperature of 95 °C or more. The high temperature is needed to destroy
enzymes and micro-organisms that would impair the keeping quality of the butter.
If ripening is desired for the production of cultured butter. The colder the temperature during ripening the more the flavor
development relative to acid production. Ripened butter is usually not washed or salted.
4. _____, the cream is subjected to a program of controlled cooling designed to give the fat the required crystalline structure.
The program is chosen to accord with factors such as the composition of the butterfat expressed, for example, in terms of the iodine
value which is a measure of the unsaturated fat content. The treatment can even be modified to obtain butter with good consistency
despite a low iodine value i.e. when the unsaturated proportion of the fat is low.
5. _____ takes 12 – 15 hours. From the aging tank, the cream is pumped to the chum or continuous butter maker via a plate heat
exchanger which brings it to the requisite temperature. In the churning process the cream is violently agitated to break down the fat
globules, causing the fat to coagulate into butter grains, while the fat content of the remaining liquid, the buttermilk, decreases.
6. _____ is split into two fractions: butter grains and buttermilk. In traditional churning, the machine stop when the grains have
reached a certain size, whereupon the buttermilk is drained off. With the continuous butter maker the draining of the buttermilk is also
continuous.
7. _____, the butter is worked to a continuous fat phase containing a finely dispersed water phase. It used to be common
practice to wash the butter after churning to remove any residual buttermilk and milk solids but this is rarely done today.
8. _____ to improve the flavor and the shelf-life, as it acts as a preservative. If the hotter is to be salted, salt (1…3 %) is spread
over its surface, in the case of batch production. In the continuous butter faker, a salt slurry is added to the butter. The salt is all
dissolved in the aqueous phase, so the effective salt concentration is approximated 10 % in the water.
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