Butter

Abstract

Butter is one of the oldest forms of preserving fat components of milk. Its manufacture dates back to some of the earliest historical records. The evolution of the art of buttermaking has been associated with the development and use of equipment. The construction of creaming and buttermaking equipment in the eighteenth century led to the appearance of the barrel churn. Creaming was at first done by a method called shallow pan. This was followed by a deep‐setting system. This shortened process time and produced a better quality cream. In 1879, cream separators for fully continuous operation were produced. The Babcock test assisted in the development of the butter industry. This test determines the percentage of fat in milk and cream. Other developments included the use of pasteurization, the use of pure cultures of lactic acid and bacteria, and the use of refrigeration. Multiple butter fat products include butter oils, anhydrous butter fat, butter fat‐vegetable oils, and fractionated butter fats. Preservation of butter fat today involves the processing of butter fat to anhydrous butter oil. Shelf life is improved because the butter oil is hermetically packaged under nitrogen. Recent times have seen a decline in the consumption of butter. This decline contradicts all historical patterns for butter fat consumption. Reasons for decline are noted. This chapter provides data on chemical composition, marketing, technology, processing, quality, legal restrictions, and uses.

What Is the Color of Milk and Dairy Products and How Is It Measured?

“…A study of Kristensen et al [59] reported that a very high storage temperature resulted in a darker butter color. Differences in butter color result from variation in the color of butter fat, variation in the size of fat globules, the presence or absence of salt, the condition of working the butter [60], the type of packaging, and storage temperature. The color of dairy products also depends on the type and amount of coloring added.…”