Butter processing

Butter, also known as butter, butter, milk fat, cheese, etc. Its fat content is more than 80%, and its moisture content is less than 16%. It also contains a small amount of lactose, protein, vitamins, mineral salts and pigments, and can be used to spread bread, prepare pastries and candies. The processing method of butter is as follows:

Selected raw materials: Milk from healthy cows should be used, and colostrum and end milk should not be used.

Separation and extraction: Taking advantage of the difference in density (specific gravity) between milk fat and other components in milk, the parts with different densities are separated by gravity during standing or centrifugal force during centrifugation. The standing method is to pour the milk into a container and let it stand in a cool place. After 24 to 36 hours, the cream will float on the surface. However, centrifugal separation is generally used in production, that is, a milk separator is used to extract a large amount of cream.

Neutralizing acidity: Sometimes the extracted cream is too acidic, so sodium carbonate can be used to neutralize it to adjust the acidity and improve the storage time and quality of the finished product. The operation method is to slowly add an appropriate amount of sodium carbonate solution while stirring the cream to neutralize it.

Sterilization and cooling: In order to kill pathogenic bacteria, spoilage bacteria and other microorganisms that are harmful to human health in the cream, and enhance the storage and flavor of the cream, sterilization treatment is required. The method is: first place the container (milk bucket) containing the cream in hot water, and then pass steam around the container for high-temperature sterilization. During operation, stir continuously to ensure uniform solubility and prevent fat from precipitation.

In large-scale production, a chip-type high-temperature short-time sterilization cooler or a vacuum sterilization cooler can be used for sterilization. Cream should be cooled immediately after sterilization.

Physical maturation: After the sterilized cream is cooled, it is kept at a low temperature for a period of time, so that part of the fat gradually changes from liquid to semi-coagulated solid.

Add color and stir: Place the physically mature cream in a blender, add pigment before stirring (the most commonly used pigment is butter yellow), and then use mechanical pressure to turn the fat globules into fat pellets, stir What comes out is buttermilk. The stirring time is generally 30 to 60 minutes.

Wash and remove impurities: Use cooled, sterilized water to wash and remove impurities from the buttermilk in the mixer until the discharged washing water is completely transparent.

Salt-adding and pressing: In order to add the flavor of butter, inhibit the reproduction of microorganisms, and extend the storage time, an appropriate amount of salt needs to be added, and then pressed with a sieve to remove water to make it a yellow semi-solid state. That is the finished cream.

Packaging and storage: Packaging cream should use tough and soft packaging materials that are tasteless, non-toxic, airtight, watertight, light-tight, and moisture-proof. After packaging, it can be stored or put on the market.

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