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    Crystallisationo 030025 MBP

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    uzairmetallurgist
    Butter is made from milk or cream with a minimum of 80% milkfat. It exists in several varieties including whipped, cultured, light, salted, and unsalted butter. Anhydrous milkfat and butteroil are concentrated forms of butter with nearly all moisture and milk solids removed, containing over 99.5% and 99.8% milkfat respectively. Butter powder is produced by adding nonfat milk solids to melted butter before homogenizing and spray drying, creating a shelf-stable powder that maintains butter's flavor.

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    Crystallisationo 030025 MBP

    Uploaded by

    uzairmetallurgist
    44 views2 pages
    Butter is made from milk or cream with a minimum of 80% milkfat. It exists in several varieties including whipped, cultured, light, salted, and unsalted butter. Anhydrous milkfat and butteroil are concentrated forms of butter with nearly all moisture and milk solids removed, containing over 99.5% and 99.8% milkfat respectively. Butter powder is produced by adding nonfat milk solids to melted butter before homogenizing and spray drying, creating a shelf-stable powder that maintains butter's flavor.

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    crystall process

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    crystallisationo030025mbp

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    Butter is made from milk or cream with a minimum of 80% milkfat. It exists in several varieties including whipped, cultured, light, salted, and unsalted butter. Anhydrous milkfat and butteroil are concentrated forms of butter with nearly all moisture and milk solids removed, containing over 99.5% and 99.8% milkfat respectively. Butter powder is produced by adding nonfat milk solids to melted butter before homogenizing and spray drying, creating a shelf-stable powder that maintains butter's flavor.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    44 views2 pages

    Crystallisationo 030025 MBP

    Uploaded by

    uzairmetallurgist
    Butter is made from milk or cream with a minimum of 80% milkfat. It exists in several varieties including whipped, cultured, light, salted, and unsalted butter. Anhydrous milkfat and butteroil are concentrated forms of butter with nearly all moisture and milk solids removed, containing over 99.5% and 99.8% milkfat respectively. Butter powder is produced by adding nonfat milk solids to melted butter before homogenizing and spray drying, creating a shelf-stable powder that maintains butter's flavor.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 2

    Butter

    Ingredients
    Butter is defined as “the food product … which is made exclusively from milk or cream, or
    both, with or without common salt, and with or without additional coloring matter, and
    containing not less than 80% by weight of milkfat, all tolerances having been allowed for.”

    Composition of Butter Ingredients (%)


    Butter Product Moisture Fat Protein Lactose Ash
    Butter 16.0 >80.0 0.85 0.06 2.11
    Anhydrous Milkfat <0.1 >99.8 0.0 0.0 0.0
    Butteroil <0.2 >99.5 0.3 0.0 0.0
    Butter Powder <4.0 72.0 11.0 15.0 2.5

    Butter Varieties
    Whipped butter is regularly 80% salted or unsalted butter that has air or nitrogen gas
    whipped into it, resulting in a product with greater volume, reduced density and improved
    spreadability at colder temperatures.

    Cultured butter is made from pasteurized cream that has been inoculated with specific
    active lactic acid cultures, similar to those used in sour cream and buttermilk production.
    The reduction in pH and development of flavors produces a distinctive, pleasingly tangy
    flavored butter. Oftentimes, cultured butter contains 82% milkfat and is used as a bakery
    fat. Cultured butter is common in Europe.

    Light butter typically contains skim milk, water and/or gelatin and is 40% (or less) milkfat.
    Food and Drug Administration regulations specify the ingredients and quantities that are
    acceptable in a light butter formulation. The regulation states that the product must not be
    nutritionally inferior to traditional butter and performance characteristics should be similar.
    Although light butter makes a fine spread or dressing, it should not be substituted for
    regular butter in baking or frying due to its high moisture content.

    Salted butter contains 1.6% to 1.7% salt. This product is also sometimes called lightly
    salted butter.

    Unsalted butter contains no added salt and is used in formulas where less salt is
    desired because of flavor or nutrition parameters. Salted butter can be stored refrigerated
    for up to two months while unsalted butter can be stored for up to two weeks. In the
    freezer, salted butter can be stored for six to nine months and unsalted butter for up to
    five months.

    Anhydrous milkfat is made by removing practically all the moisture and nonfat solids from
    pasteurized 40% milkfat cream. The resulting 70% to 80% milkfat cream is then processed
    through a specialized phase inversion unit or separator. This milkfat is further concentrated,
    Butter
    Ingredients
    with residual moisture removed by vacuum-drying. Anhydrous milkfat contains no less
    than 99.8% milkfat and not more than 0.1% moisture.

    Butteroil is made by removing practically all the moisture and nonfat solids from butter. It
    is produced by gently heating butter, disrupting the butter emulsion. The milkfat is then
    concentrated in separators and vacuum-dried to remove residual moisture. Sometimes
    butteroil is washed with water prior to the final drying stage to remove trace impurities.
    Butteroil contains about 99.5% milkfat and not more than 0.2% moisture.

    Butter powder delivers many of the same functional, sensory and texture attributes as
    butter. It is used in numerous applications where the use of butter is impractical or where
    the dry form offers some functional advantage to product developers. Manufacturing
    a butter powder involves adding nonfat milk solids to melted butter, homogenizing the
    mixture and spray-drying it. The resulting powder is free-flowing and microbiologically
    stable. Butter powder has a full strength, sweet cream butter flavor and is cream to light
    yellow in color.

    Source: American Butter Institute

    Dairy Management Inc.TM (DMI) is your partner in developing successful foods and beverages that leverage the
    great taste, functionality, versatility and nutrition of dairy ingredients. We provide the know-how and services of
    applications labs, dairy research centers and more than 100 experts in research, technology,
    applications, nutrition and marketing to help you succeed. Visit www.innovatewithdairy.com.

    © 2005 Dairy Management Inc.TM

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