agriculture engineering

7/23/2019 AGRICULTURE ENGINEERING

1/17

CHHATISGARH AGRICULTURAL ENGINEERING

COLLEGE

DHANORA ROAD, BHILLAI

TITTLE: BUTTER MANUFACTURE

SEMINAR REPORT

SEASON 2014-15

COURSE NAME: SEMINAR

COURSE NO: AE-498(0+1

SUBMITTED TO: SUBMITTED B!:

MISS"DEEPI#A SHENDE RA$NI LE#HPAL ROLL NO: 10981

B"TECH" (AG"ENGG

4%&!EAR I-SEM


2/17

INDE'

S" NO" CONTENT PAGE

NO"

1" INTRODUCTION 1

1"1 H)%* * B.%%/ 1

1"2 D/%*) 1

2" PREPRATION OF BUTTER 2-

2"1 P/3%* * B.%%/ 2

2"2 F*6&% * B.%%/ 7

2"7 D/%) 4

7" COMPOSITION AND CLASSIFICATION OF BUTTER8-11

7"1 C*3*)%* 8

7"2 C))6%* * B.%%/ 9

7"7 A;%


3/17

A=)%6%

B.%%/,a yellow-to-white solid emulsion of fat globules, water, and inorganic salts

produced by churning the cream from cows milk. Butter has long been used as a spread and

as a cooking fat. It is an important edible fat in northern Europe, North America, and other

places where cattle are the primary dairy animals. In all, about a third of the worlds milk

production is deoted to making butter.Butter is a high-energy food, containing

appro!imately "#$ calories per #%% grams. It has a high content of butterfat, or milk fat &at

least '% percent(, but is low in protein. Butter has substantial amounts of itamin A and minor

amounts of calcium, phosphorus, and itamin ). *he colour of butter is caused by carotene

and other fat-soluble pigments in the fat. In the +nited tates egetable colour can be added

to commercial butter in order to improe yellowness. hipped butter, made by whipping air

or nitrogen gas into soft butter, is intended to spread more easily at refrigerationtemperatures.*he origin of butter is unknown, but presumably it dates back to the prehistoric

stages of animal husbandry. ith the adent of the cream separator in the late #th century,

the manufacture of butter moed from the farm to the factory. /ontinuous butter making,

introduced after orld ar II, increased the efficiency and output of butter manufacture.

*here are two methods of continuous buttermaking0 one inoling the accelerated churning

of normal cream and the other the utili1ation of reseparated high-fat cream. ell-made butter

should be uniformly firm, wa!y, and easy to slice and spread.


4/17

BUTTER MANUFACTURE

1"INTRODUCTION

1"1 H)%* * B.%%/

Initially butter production in combination with cheese was started in #'2# by

laughter in his factory located at 3range country N.4. After that tewart started butter

making. In early years, butter was churned directly from milk and still is in many deeloping

countries. In India, ancient 5indu records show how old is the art of making butter. In the

past, butter was an article of commerce and a sign of wealth. +pto #'$%, creamery butter was

unknown and most of the butter was produced on farms e!clusiely in #'"# at 6anchester

Iowa. ith the deelopment of cream separator '"(, fat test &Bobcock, #'%, 7erber

#'8(, artificial refrigeration '$( and churn factory butter making deeloped more rapidly.

By #9% the cream separator had been widely introduced in country and table butter

production increased sharply. 6ost butter making was started in Anand and Nadia&7u:arat(,

Aligarh&+.;.( and in north /entral Bihar using modern cream separators.

1"2D/%*:

Butter is a fat concentrated product obtained by churning cream, gathering the fat into

a compact mass and then working it. Actually butter is a conersion of cream fat from fat-in-

water emulsion form during churning process.

According to ;reention of Adulteration &;.% parts per million. /alcium hydro!ide,

sodium bicarbonate, sodium carbonate, sodium polyphosphate may be added for regulating

the hydrogen ion concentration in the finished product, not e!ceeding %.8 percent by weight

of butter as a whole.


5/17

2" PREPRATION OF BUTTER

2"1 PREPRATION OF BUTTER

*here are two methods of preparing butter0

1" L=*%* M/%&*:*he churn, butter worker &drier(, pails, siee, scotch hands,

prints, scoops and cloths must be thoroughly cleaned and scalded and kept in cold

water until used.


6/17

2. F6%* M/%&*:It includes technical steps:

2"2 FLO>CHART OF BUTTER

PROCUREMENT OF

NEUTRALIZATIO

STANARIZATI

COOLIN! AN A!EIN! OF

#AS"IN!

SALTIN!

#ORKIN!

PACKA!IN!

STORA!E

ISTRI$UTION


7/17

2"7 D/%):

)P*6.//% * M?@C/ :

*his consist of 0

i. +nloading0 /ans of milk or cream are unloaded at receiing platform and arranged

according to the route and patrons.

ii. 7rading0&a( 6ilk0 ensory grading is usually supplemented with methylene blue,

rosa1urin, sediment and fermentation tests.

&b( /ream0 cream is graded on the basis of sight smell and test. *he grader first

carefully e!amine the cream cans for dents, rust or dirt. Now lid is remoed and

note the sight and smell. 7ood cream should hae clean aroma free from any ?off?

odour. /ream may be graded as I stgrade cream&weet-acidity @%.8% and slightly

sour(, second grade cream&our, acidity%.8 to%.2 or coagulated( and grade cream

&ery sour-acidity %.2 or fermented(.

iii. eighing0 eight the milkCcream and record in plateform book. *he cream is then

tipped into receiing at and empty cans sent to can washer and then back to the

truck.

i. ampling0 before or immediate after weighing, a representatie sample should be

retained for testing.

. *esting0 *he sample of cream drawn during grading and then tested for fat, solids

not fat, acidity etc. +sing standard methods.&a( 6ilk0 ensory grading is usually

supplemented with methylene blue, rosa1urin, sediment and fermentation tests.

&b( /ream0 cream is graded on the basis of sight smell and test. *he grader first

carefully e!amine the cream cans for dents, rust or dirt. Now lid is remoed andnote the sight and smell. 7ood cream should hae clean aroma free from any ?off?

odour. /ream may be graded as I st grade cream &weet-acidity @%.8% and

slightly sour(, second grade cream &our, acidity%.8 to%.2 or coagulated( and

grade cream &ery sour-acidity %.2 or fermented(.

= S/3%*:

Before separating the milk, preheat to 9$->%D/ to increase the efficiency of cream

separation by centrifugal methods.

c) N/.%)%* * 6/: /ream haing a titrable acidity oer %.8%might be neutrali1ed. *he ob:ecties of

neutrali1ation are to reduce the acidity in cream to a point &%.#>-%.#2( which permitspasteuri1ation without risk curdling, to produce butter which keeps well in cold storage, to

aoid fat losses due to the coagulation of casein on heating, to reduce undesirable flaours

resulting from the heating of acid cream and to assist in the remoal of olatile odours.

d) S%%*:


8/17

*he fat of cream is standardi1ed to the desired for churning to obtain the lowest fat

loss in butter milk during churning. *he optimum fat leel in cream for churning,

according to 5in1iker is 9% to 9$ while 6c)owell suggests >%. *he results of studies

conducted in India indicates >% fat for cow milk cream and 9$ fat for buffalo milk

cream is optimum.e) P)%/.%*: It is the process of heating eery particle of cream for a definite time at definite

temperature to destroy pathogenic bacteria, to inactie the en1ymes present, to enhance

keeping uality of butter, to reduce olatile off flaours and to produce butter of uniform

flaour.

f) R3/


9/17

and te&l? pe% 6'& () *(%9ed +utte%,

l) P6?


10/17


11/17

7"COMPOSITION AND CLASSIFICATION OF BUTTER

7"1 C*3*)%*:According to ;

Hactose %.$' %.% %.>9

6inerals %.#8 %.#' %.#$

alt #.$% %.%% #.>

6oisture #9." #$.9" #9.'

7"2 CLASSIFICATION OF BUTTER:


12/17

A" T3/) * B.%%/ * %&/ =)) * 6/ .)/:

1" S//% 6/ =.%%/:*he acidity of cream used for butter making does not e!ceed

%.8% percent.

2" S*. 6/ =.%%/:Butter made from cream haing acidity more than %.8 percent.

7" R3// 6/ =.%%/: *his type of butter has real butter flaour and made from

cream after ripening using butter culture.

4" U3// 6/ =.%%/:*he butter manufactured from unripened cream.

5" P)%/.)/ 6/ =.%%/:*he cream is pasteuri1ed before butter making.

B" T3/) * =.%%/ * %&/ =.%%/ * %&/ =)) * 3*.6%* /%&*:

1" C// B.%%/:It is also known as dairy butter and made from cream in dairy

factory.

2" D B.%%/:*his is popular in +..A. and produced from unpasteurised sour cream

haing a sour flaour.

7" S%/ B.%%/:)uring the processing butter has been salted.4" U)%/ B.%%/:alt is not added to butter during manufacturing.

5" D/)& B.%%/: *his is produced by churning milk in illages and contains more

moisture.

C" T3/) * =.%%/ * %&/ =)) * )%*


13/17

ADANTAGES

#. B.%%/ ) /6//% )*.6/ * ;%):3ne of the many beneficial itamins we

get from butter is itamin-A, which has a wide range of function for our bodies.

itamin-A is needed to maintain good ision. Aside from itamin-A, butter has also

has other fat-soluble itamins such as itamin-), E, .2" A


14/17

8. aturated fat presented in butter can present in butter can present deteriment to our

health.

9. Butter can increase the risk for cardio-ascular diseases, if consumed in large

uantites.

>. It contains high amount of trans- fatty acids, which is the chief cause of obesity as itcontains high cholesterol

$. It cause acidity problems.

2. omen with high leel of trans fats in their bodies had three times the risk of

deeloping heart disease than women with low leels

". 5igh trans fat consumption with increase risk of a no of difficult types of cancer

including breast cancer J a no of including other health condition, including stroke,

gall stones.

4"COST ESTIMATION OF BUTTER:

;=3BHE60


15/17

9%%%kg of $% cream is conerted to '% butter.


16/17

#. *he package of high grade butter should be neat , clean and tidy in appearance.

8. Butter should hae good finish and its salt hae dissoled properly.

9. *he color should be uniform throughout and the body of butter should be firm and

wa!y.

>. *he te!ture should be close-knit.

$. *he flaor of butter should be mildy sweet , clean and pleasant.2. Ideal conditions to make butter is at room temperature.

#/ ///6/:

#. Ahmad *.&8%#>( )airy ;lant Engineering and 6anagement.Allahabad &india(.


17/17

8. ilbey, =.A.#'2.;roduction of butter and dairy-based spreads, Elseiel Applied

cience ;ublishers, Hondon.

9. essler, 5.7. #'#.

agriculture engineering

Documents