BUTTER
BUTTER A. INTRODUCTION Butter is a fatty substance obtained from churned cream, containing 80% fat, 20% water and whey (milk solids lift from separating process). · Butter hardens at low temperatures and melts when heated. · The smoking temperature of butter is 127ºC. · Color varies from creamy white to golden yellow. It is the milk protein in the whey that makes butter spoil quickly. · Most of the butter is made from cow’s milk but other are some butter made from the milk of buffalo, yak, goat, and sheep are also available. B. PROCESSING OF BUTTER 1. HOLDING: The cream is pasteurized for 2-4 seconds at 95º C and then the temperature is lowered to 4-5º C and that is kept for several hours to ensure uniform hardening of fat particles. 2. RIPENING: When the end product is going to be Lactic butter, only then this step is carried out, in which bacterial culture is added. In this case, the holding the temperature will be 15-18º C for 3-4 hours before b