Easy Butter Manufacturing Process
Butter, the most preferred product, is made from the churning of fermented milk. It is used for frying, as a condiment in various foods and it is also as a spread. Major components of butter are butterfat, proteins and water. Ideally, butter has a pale yellow shade, but it can vary depending on the color of the milk, which in turn depends upon the feeding of mammals.
Generally, butter is manufactured from cow's milk. Butter can also be manufactured from buffalo, goat and sheep's milk. Furthermore, it is used to produce clarified butter, generally named as ghee in India. It remains solid when kept at low temperature, but it turns to liquid at room temperature or when heated.
Making butter is now a complex process. Let us look at the overview of an en easy butter manufacturing process. Use the milk, which is stored in a clean and dry container. However, before you start processing it, you'll need to pasteurize it by heating at a mild temperature. Later, you'll need to churn the buttermilk, in order to extract butter from it.
Here's what you need to understand in detail:
Whipping and churning
By and large, non-heated or un-pasteurized milk produces high amount of foam on churning. On the other hand, when heated or pasteurized, it usually produces lesser foam on whipping. On pasteurization, slowly all the fat is collected on air water interface. A small amount of fat can also be extracted from the foam formed during butter manufacturing process.
The fermented milk is called buttermilk, which is treated and whipped to produce highly crystallized butter grains on the surface of the liquid buttermilk. These grains are further processed extract purified butter. This process includes pressing and kneading of these grains.
Later, the extracted butter is given desired shape using hollow moulds or by using wooden boards. Once the butter has turned solid and taken the required shape, it is cut into smaller pieces and packed to be sold in the market for household or commercial use.
Types of butter and their makings:
On the basis of butter manufacturing process, this dairy product is divided in the following types.
1. Cultured butter
2. Sweet cream butter and
3. Raw cream butter
Cultured butter is manufactured by processing fermented milk. Earlier, this was the only way how butter was produced after collecting a good amount of butter cream and then fermenting it, on a large or small scale. The second category of butter called sweet cream butter is manufactured by pasteurizing fresh creams. This method was adapted by our ancestors for manufacturing good quality butter.
Third type of butter is usually made from the unpasteurized fresh creams called the raw butter. The butter manufacturing process of this category does not guarantee longer shelf life. Now that you know how the most relishing butter is made, you can either binge on it directly or use it to add flavor to your cooked item. Make better at home and stay healthy for life.
Generally, butter is manufactured from cow's milk. Butter can also be manufactured from buffalo, goat and sheep's milk. Furthermore, it is used to produce clarified butter, generally named as ghee in India. It remains solid when kept at low temperature, but it turns to liquid at room temperature or when heated.
Making butter is now a complex process. Let us look at the overview of an en easy butter manufacturing process. Use the milk, which is stored in a clean and dry container. However, before you start processing it, you'll need to pasteurize it by heating at a mild temperature. Later, you'll need to churn the buttermilk, in order to extract butter from it.
Here's what you need to understand in detail:
Whipping and churning
By and large, non-heated or un-pasteurized milk produces high amount of foam on churning. On the other hand, when heated or pasteurized, it usually produces lesser foam on whipping. On pasteurization, slowly all the fat is collected on air water interface. A small amount of fat can also be extracted from the foam formed during butter manufacturing process.
The fermented milk is called buttermilk, which is treated and whipped to produce highly crystallized butter grains on the surface of the liquid buttermilk. These grains are further processed extract purified butter. This process includes pressing and kneading of these grains.
Later, the extracted butter is given desired shape using hollow moulds or by using wooden boards. Once the butter has turned solid and taken the required shape, it is cut into smaller pieces and packed to be sold in the market for household or commercial use.
Types of butter and their makings:
On the basis of butter manufacturing process, this dairy product is divided in the following types.
1. Cultured butter
2. Sweet cream butter and
3. Raw cream butter
Cultured butter is manufactured by processing fermented milk. Earlier, this was the only way how butter was produced after collecting a good amount of butter cream and then fermenting it, on a large or small scale. The second category of butter called sweet cream butter is manufactured by pasteurizing fresh creams. This method was adapted by our ancestors for manufacturing good quality butter.
Third type of butter is usually made from the unpasteurized fresh creams called the raw butter. The butter manufacturing process of this category does not guarantee longer shelf life. Now that you know how the most relishing butter is made, you can either binge on it directly or use it to add flavor to your cooked item. Make better at home and stay healthy for life.
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