Butter, like bread, milk, meat and a number of other products, is rightfully considered one of the most important products in the diet of a modern person. Moreover, it is popular in various countries and cultures around the world. Its special value is due to its high nutritional value, the content of a large number of easily digestible nutrients, including vitamins A, E and D, iodine, calcium and sodium. Also of particular importance is the fact that the production of butter requires the use of high-quality natural ingredients.
Proper butter is truly a dairy product
Despite the fact that food technologies are developing at an impressive pace, and many ingredients of animal origin have already received vegetable analogues, the technology for the production of butter that meets the standards of GOST 32261-2013 still requires the use of natural cream. And, as practice shows, no other product is capable of fully replacing milk fat.
At the same time, butter made from natural cream, in accordance with the same GOST, can be called "Traditional", "Amateur" or "Peasant" - their key difference is different fat content. In addition, modern industry, thanks to the use of various production technologies, makes it possible to produce butter with different flavors.
One of the oldest foods
They knew how to get butter more than 3000 years ago in ancient India - then it was prepared by artisans who used exclusively manual labor. Specialized equipment that made it possible to produce oil on an industrial scale appeared only at the beginning of the 19th century in Italy. The authors of these devices managed not only to simplify the scheme for manufacturing a fat product from milk cream, but also to significantly improve its quality. Technologies and equipment continued to evolve, and by the middle of the 20th century, butter was being produced, in many respects similar to modern dairy products.
Oil production: technological process
The key to all methods used today is the separation of fat from milk. At modern enterprises, the process of churning cream or their thermomechanical transformation is used for this. When using the first method, a product with a pronounced taste and useful properties is obtained, however, churning cream in itself is unproductive. Therefore, in large enterprises aimed at large volumes of production, the technology of converting high-fat milk cream is used. It is characterized by low labor intensity (most of the procedures are fully or partially automated), so the final product is affordable.
In general, no matter what methods of butter production are used, the standard scheme can be represented as a series of successive stages:
- Acceptance of fresh milk;
- separation of cream from milk (separation);
- normalization of cream, their purification from tastes and odors;
- pasteurization;
- cooling and maturation;
- transformation or knocking down;
- packaging of the finished product.
To understand the essence of each stage, we will consider them separately.
Milk reception
According to Russian standards, raw materials of grade 1 or 2 can be used for the manufacture of butter. In the latter case, cow's milk may have a specific aroma, some taste defects, as well as a number of other shortcomings. For comparison: in the EU, only raw materials of the highest category are allowed to be used for butter.
When a batch of cow's milk is received for butter production, samples are taken for laboratory analysis. Based on its results, a conclusion is issued on the characteristics of the raw material and permission to use it for the manufacture of butter. Also, at the stage of acceptance, the raw materials are cleaned of impurities.
Separation
Next, the milk is sent to the separator. Here it is heated to temperatures of 35-40 °C using a tubular heater. Next, a rotating drum is started, in which, under the action of centrifugal force, the cream is separated from the base. Before the separator stops, skimmed milk is poured into it, as a result of which the cream rises to the top.
Cream normalization and clarification
Modern production technologies involve the use of cream having equal fat characteristics. Therefore, after the separation operation, it is necessary to normalize their fat content. To do this, cream is poured into a special container along with skim milk and buttermilk. If you need to increase the fat content, more heavy cream can be added.
Pasteurization
To extend the shelf life and protect the raw materials for the production of butter from souring, they need to be pasteurized. To do this, the creamy raw material is heated to 92-95 °C in winter and 85-90 °C in summer and heated at a constant temperature for about 15-20 minutes. This time is enough to destroy most of the microorganisms contained in the milk fat, as a result, the shelf life of the cream increases by 3-4 times.
Cooling and ripening
Hot pasteurized mass is quickly cooled to 2-8 °C. For this, the same bath is used, in which the stages of normalization and pasteurization were carried out. In order for the temperature to drop rapidly, cold water is supplied to a special shirt, and the cooled mass itself is smoothly mixed. Next, the cream is left for natural settling and maturation. As a result, the proportion of fat hardens, forming clots, from which oil grains are subsequently obtained. You can speed up their production by cooling to the minimum allowable temperatures and constant stirring.
Butter production by churning
To use this method, special butter-making machines are needed. These are mobile cylinders made of metal - previously wooden containers were also used, but they were too short-lived and did not meet strict hygiene requirements. As the cylinder rotates, the fat crystallizes into oil grains. The signal for the completion of the process is the spraying of buttermilk - a fat-free creamy base.
Next, you need to thoroughly, several times rinse the resulting grains. This gives the oil increased stability and shelf life. It also rinses off the last remaining buttermilk. Next, you need to salt the oil with salt calcined at high temperatures and process the grains mechanically. The mass obtained after processing is passed through squeezing rollers, which create a uniform oil layer. Now it remains only to package and pack the oil.
Butter production by converting high-fat cream
The specificity of the conversion method lies in the fact that it requires especially heavy cream. They are passed through an oil-forming apparatus, where, under the action of mechanical pressure and high temperature, the fat crystallizes. This process lasts for several days, after which the finished product can be packaged.
At the same time, the main characteristic of real butter is the use of pure natural cream. The right product is made without the addition of vegetable fats. In addition, GOST 32261-2013 establishes 3 levels of fat content:
- 72.5% - "Peasant";
- 80% - "Amateur";
- 82.5% - "Traditional".
Also, on the packaging of butter, and not a vegetable-cream surrogate, the corresponding GOST must be indicated.
Equipment for .
Butter is a food product that is made by separating or churning cream obtained from cow's milk or the milk of other large and small cattle. Used to prepare a variety of dishes in combination with other foods.
It is not known when butter was first invented, but the methods of its preparation were known. 6 thousand years ago. As evidenced by the records of his recipes on ancient parchments, stone tablets and manuscripts. On the territory of modern Russia and the CIS countries, it became widespread already in the 9th century of our era. They began to make it in every house where there was cattle and sell it to everyone who wants to try an amazing product.
Therefore, today it can be easily found on a sandwich under sausage or in a plate with hot dumplings. And every time you spread a slice of bread, you wonder, so how is butter made?
What is butter made from?
To obtain butter, you must use fresh milk. For some time it has been processed using special technologies, as a result of which high quality oil is obtained. Home and factory cooking methods differ only in the use of special equipment, depending on the production capacity. The technological process itself always remains the same.
Interesting Facts: In Rus', it was previously believed that if you feed a cow with grass on a certain day, then the oil will turn golden. Therefore, on May 23, every self-respecting owner of domestic cattle tried to feed his cows with yellow grass, while speaking it with magic words.
Butter preparation
Butter production - separator
Before production, the milk is heated to a temperature of 50°C. To do this, it is pumped through the pipeline system into a special container equipped with hidden heating elements. The process takes place gradually so as not to accidentally spoil the raw materials. After reaching the required temperature, the milk is sent to the separator. In a closed container at high speed (1500 rpm) an aluminum blade rotates, which whips and separates heavy cream and skimmed milk from small portions of milk.
Butter production - butter mill Cream with a fat content of 40% is kept for a long time in closed stainless steel containers. After that, they are sent to the oil mill, where a huge drum rotates at a speed of 900 revolutions per minute and beats them until oil with a fat content of more than 80% is obtained. Under the influence of rotation, a reaction occurs between fat, water and air, which make up the cream.
Fat globules beat against each other, lose their shell and stick together into a single mass. Salt and other excipients are added to the resulting oil, if necessary, to obtain specific flavors. But most often, manufacturers are limited only to salt.
Quality control and packaging
Samples of finished products are taken to the laboratory, where they are checked for compliance with standards. After receiving positive results, the oil is packed in paper with a layer of foil. Such packaging is denser and helps to protect the oil from leakage when heated from elevated temperatures, ingress of water or other liquids. The foil also protects the oil from sunlight, under the influence of which it oxidizes.
Interesting Facts: Butter from winter milk is much lighter than from summer milk. This is because vitamin A, which is enriched in fresh summer grass, gives color.
The production of butter does not require much effort and expense. It can be prepared without problems at the factory and at home. To do this, fresh fat milk must be cleaned and shaken well. The result is a delicious oil that will appeal to every gourmet.
I found information on the internet that for the production of 1 kg of butter 72.5% - 21 liters of milk are required, and for the production of 1 kg of butter 82.5% - 30 liters of milk.
I was in Auchan and took different butter, let's calculate how much milk cost for the manufacturer, the maximum cost, since we will calculate without taking into account the costs of those oil production processes.
The average purchase price for raw milk in Russia is 17.39 rubles. (excluding VAT) per 1 kg, according to the Ministry of Agriculture.
I'll start with "knyaginensky", this oil is made in our region and I like it to taste. I will use it as a benchmark for comparison.
Butter - GOST, premium, 72.5% fat from pasteurized cream, pack - 180 grams.
it costs 79 rubles, 439 rubles per kilo
79/180=0.439 rubles per gram
A liter of milk cost 439/21=20.9 rubles, if you do not take into account the cost of processing.
Everything seems to be fine here, the price of "milk" that we got is more expensive than the "purchase" price from the Ministry of Agriculture.
Oil "Lakomo my family"
butter - GOST, premium, 82.5% fat from pasteurized cream, pack - 200 grams.
it costs 60.7 rubles, 303 rubles per kilo
60.7/200=0.303 rubles per gram
A liter of milk cost 303/30=10.1 rubles, if you do not take into account the cost of processing.
There is a complete discrepancy here, that is, a liter of milk, even without processing, cost almost two times cheaper than the purchase wholesale prices for milk.
But the butter tastes good, sweeter than Knyaginin's and with a hint of "melted butter", approximately like Vologda's. The only thing that bothered me was that while I took a photo / tried it, it melted so much that I had to put it in the refrigerator, otherwise it would have flowed straight from the pack.
In general, the oil tastes great, what's the catch - it's not clear.
I took valio "anniversary" oil
butter - GOST (here is another GOST, which is for oils with a fat content above 82% and for ghee), 82.5% fat from pasteurized cream, a pack - 180 grams.
it costs - 87.86 rubles, 488 rubles per kilo
16.3 - rubles cost a liter of milk, if you do not take into account the cost of processing.
It turns out a little less than the purchase price of milk.
I didn't like the oil. It seems to taste similar to Knyaginin's, but with some kind of stupid aftertaste.
I also used butter for baking.
The trademark is "every day". In principle, judging by the label, it should not be inferior to Knyaginin's in any way and the taste should be completely identical. Since the guest is the same, the variety is the same.
butter - GOST, premium, 72.5% fat from pasteurized cream, pack - 500 grams.
it cost - 127.43 rubles, 255 rubles per kilo
A liter of milk cost 12.14 rubles, if you do not take into account the cost of processing.
It's obviously cheaper too. It tastes different from Knyagininsky, here the taste is not creamy, but milky. But nothing seems to be vegetable, so there are no special complaints. Simply, in my opinion, the manufacturer went too far indicating - "highest grade".
Butter, manufacturer "OOO. Voronezhrosagro"
butter - GOST, first grade, 72.5% fat from pasteurized cream, pack - 400 grams.
it cost - 109.9 rubles, 275 rubles per kilo
13 rubles cost a liter of milk, if you do not take into account the cost of processing. It's obviously cheaper too.
It tastes the same with oil "every day", but here the commodity producer honestly indicated that this is the first grade, and not the highest.
What conclusions did I draw for myself:
the quality does not depend on the price, there is a high probability that on the label infa "from the bulldozer", what the oil is made of is not clear.
What kind of oil do you buy and what are you guided by when choosing?
Vegetable, animal or even industrial oils are present daily in our everyday life. To prepare dinner, you can not do without sunflower or butter; engine oil is necessary for technical needs. What olive oil, butter or other popular types of oils are made of is the topic of today's material.
What is olive oil made from
Olive oil is produced in different grades, and depending on the grade and place of extraction of raw materials, as well as the manufacturing technology of the product, the oil has different quality indicators.
The highest grade of olive oil is the grade "extra virgin olive oil" using only freshly pressed olives and with a minimum percentage of acidity (0.3%). In the production of this oil, only ripe olives are used, hand-picked in the midst of the harvest (late September-early October). At the same time, the raw materials are carefully selected, washed and crushed with a press. Olives are pressed without heating, which is why this method of producing olive oil is called "cold pressing". The first pressing yields the highest quality oil.
Oil from a mixture of natural "live" oil and refined oil is called "pure olive" and has an acidity of up to 2%. The oil produced from the pomace of olives is called "olive-pomace oil", has an acidity of 5-10% and belongs to a second-class product with a rather low price.
About raw material for sunflower oil
This type of vegetable oil is present in the kitchen of every housewife. Sunflower oil is added both to salads and used in the preparation of first and second courses. Depending on the quality of raw materials and how sunflower oil is made, the finished unrefined, refined or hydrated oil of the highest, first or second grade is obtained.
For the production of sunflower oil, sunflower seeds are used, which are crushed and pressed. Depending on the production process, the oil is fragrant or completely odorless, transparent or a beautiful sunny color.
How and from what butter is made
What butter is made of, for sure, many people know. The use of cow's milk in the production of butter according to GOST technologies indicates its high quality and proper taste. Butter, which is produced exclusively from high-fat cream without the addition of vegetable fats, can be considered a natural product with a fat content of 72-82%. But if the production technology requires the proximity of milk cream and palm oil, such a product cannot be called butter, such butter is classified as a “spread” and animal fats in it are not more than 50%.
What is palm oil and how is it made?
For many years, palm oil has not been an inaccessible overseas product. It is used in the manufacture of many products, including in the cosmetic industry.
This vegetable oil is made from the fruit of the oil palm, namely the pulp of the palm "plum". Manufacturing technology, though long, but simple. First, the raw material is collected and stored for about a month. After the palm fruits are cooked, where in the process of digestion a translucent golden-hued oil rises to the surface. It is collected and stored for several years. Palm oil has the ability to solidify at room temperature, becoming white and hard.
Raw materials for engine oil
In order for the engine of your car to work "like a clock", you need to add engine oil to it in time.
There are different types of car oils, and which of the proposed brands is right for your iron horse will tell you the requirements for operating your car.
It is important to know what motor oils are made of, if the mistake in choosing the right one can be costly. Engine oils are based on mineral or synthetic oils. Mineral oils are produced from petroleum, synthetic oils are produced by chemical synthesis. There are also semi-synthetic, made from a mixture of mineral and synthetic bases.
In addition to the base for the production of motor oil, special additives are used that help stabilize, enhance or weaken the properties and characteristics of the oil that normalizes the operation of the car engine.
Butter is a dairy product made by churning fresh or sour cream or milk. It is used for sandwiches, sauces, frying, baking. Butter is made up of milk proteins, fats and water.
Most often, butter is made from cow's milk, but not only. It is also made from sheep, goat, buffalo and yak milk. Sometimes salt, flavorings, preservatives are added to the oil. By melting butter, ghee is obtained or gi, which is almost entirely milk fat.
Butter is an emulsion in which water droplets are the dispersed phase and fat is the dispersion medium, obtained by cream inversion; milk proteins serve as an emulsifier. When cooled, the butter becomes solid, softens at room temperature and turns into a liquid at a temperature of 32-35 degrees. The density of butter is 911 kg/m 3 .
The color of butter is usually pale yellow, but can vary from deep yellow to almost white. Its natural color is usually dependent on the diet of the animals and is corrected during production with dyes (carotene or annatto).
Name of butter
Butter name (English) butter) is derived (via the Germanic languages) from Latin butyrum, which is a Latinization of the Greek βούτυρον ( bouturon). Perhaps the translation means "cow's cheese", from βοῦς ( bous), "cow, buffalo" τυρός ( turos), "cheese", the distortion of the Scythian word is also not excluded.
However, an early form of the second word stem turos("cheese"), refers to Greco-Miccenaean tu-ro Cretan Linear. The root word is retained in the name of butyric acid, a component found in rancid butter or dairy products such as parmesan cheese.
By the term "butter", unless otherwise stated, is meant a spreadable dairy product. The same term is used to describe a vegetable or nut smooth puree product, such as peanut or almond butter. It is also applicable to fruit spreads such as apple butter. Because of their fats that remain solid at room temperature, coconut oil and shea butter are also referred to as "butter". Some non-dairy pasty products, similar in texture to butter, are also referred to as "butter" - maple, witchcraft (witch), baby hygiene, hyena (the secret of the anal glands of hyenas, with which they mark territory), stone oil (soft mineral substance).
Butter production
In 1920, Otto Hunziker published the book Oil production, for factories, schools and laboratories”, a well-known work that went through three editions (in 1920, 1927, 1940). In collaboration with scientists from the American Dairy Science Association, Professor Hunziker has published articles relating to: causes of fat rejection (odor defect other than rancidity, taste defects); spots (aesthetic problem associated with uneven color); adding salts to butter; influence of metals and liquids during production; acidity measurements. These and other publications by the Scientific Dairy Association have helped to standardize butter production internationally.
For farming families, the production of butter served as an additional source of income. The wooden press, used to form briquettes of butter for sale in the market, was adorned with the insignia of the farm. This continued until the production of butter was mechanized. Today, such oil presses are used for decorative purposes.
Butter consumption per capita in Western countries declined in the 20th century, due to the increased popularity of margarine as being cheaper; until recently, it was also considered a healthier product than butter. In the United States, margarine consumption exceeded that of butter in the 1950s; in America and the European Union, butter is still eaten less frequently than margarine.
Dimensions and shape of butter packaging
In the USA, butter is produced in 113 g briquettes wrapped in wax paper or foil, 4 per pack. Such packaging of butter was proposed in 1907 by Swift and Company.
Due to historical differences in filling and packaging machines, butter bales in the United States come in two forms:
- The dominant form east of the Rocky Mountains is the Elgin, or Eastern pack form, named for the dairy products produced in Elgin, Illinois. Four sticks of butter 121 mm long and 32 mm wide are packed stacked two on top of each other in an elongated cubic box.
- West of the Rocky Mountains, filling machines are standardized to a different form now called western packaging. 4 sticks of butter 80 mm long and 38 mm wide are packed in rectangular boxes in one layer.
Both types of butter bars are the same weight, but most butter bowls are designed for Oriental Elgin-type butter bars.
The bar wrapper is labeled for 8 tablespoons (120 ml) of butter, although the package actually contains 9 tablespoons (130 ml) of butter.
All over the world, except for the USA, butter is packaged only by weight - neither by volume nor by the number of bars, but the shape of the packaging remains approximately the same. Butter is usually wrapped in foil or waxed paper (which has now been replaced by siliconized paper, but it is still often called parchment in some places, from the name of wrapping paper in the past, and the term "parchment wrapper" is still used where use not foil, but paper).
In the UK and Ireland, and in some other areas where imperial weights have historically been used, butter has traditionally been packaged in half-pound (227g) and pound (454g) units; with the introduction of the metric system, package sizes have changed to 250g and 500g, respectively. In cooking recipes, butter is listed by weight only (in grams or ounces), although melted butter may be listed in liquid measures, but this is not common.
In the rest of the world, butter is packaged in 250g or 500g packs (approximately equivalent to 1/2 pound or pound), and in cooking is measured in grams and kilograms.
Butter for commercial and industrial use is packaged in plastic pails, tubs or kegs, in quantities and units according to local market measures.
Butter in the world
In 1997, India produced 1,470,000 tons of butter (1,620,000 short tons*), most of which was destined for domestic consumption. In second place in butter production were the United States (522,000 t/575,000 short tons), followed by France (466,000 t/514,000 short tons), Germany (442,000 t/487,000 short tons) and New Zealand (307,000 t/338,000 short tons). ). France ranks first in the consumption of butter - 8 kg per capita. In terms of absolute consumption, Germany is second only to India with 578,000 tons (637,000 short tons) of butter in 1997, followed by France (528,000 tons/582,000 short tons), Russia (514,000 tons/567,000 short tons) and the USA ( 505.000t/557.000 short tons). New Zealand, Australia and Ukraine are among the few countries that export a significant portion of their butter production.
In different countries of the world, butter differs significantly. For example, shifts- spicy ghee Moroccan butter; it is buried in the ground and kept for several months or years; tsampa- toasted barley flour mixed with yak butter - a traditional Tibetan dish. Butter tea is a drink in Tibet, which is made from salt, tea and butter obtained from yak milk, and is also drunk in Nepal, Bhutan, and India. In developing countries in Africa and Asia, butter is traditionally made from sour milk rather than cream; to get butter granules from sour milk, you need to beat it for a long time.
Storage and use of butter in cooking
Ordinary butter softens to a consistency suitable for spreading on bread at 15°C. The oil compartment may be the warmest place in the refrigerator, but it's still enough to keep the oil solid. Until recently, refrigerators were sold in New Zealand that had a so-called "oil conditioner" with a small heater - a compartment that is warmer than all the others, but at the same time colder than room temperature. Storing butter wrapped prevents it from going rancid, which is accelerated by exposure to light and air, and absorbing odors from other foods. Unopened butter keeps longer at cold temperatures.
"French butter dish" or "Acadian butter dish" - a pot with a small amount of water and a lid in the form of a water seal. It only takes a small amount of water in the oiler just to cover the edges of the lid. The oil is put into the lid. The water keeps air out and this helps keep the butter fresh and prevent overheating. So it can be stored for several days.
In softened butter, you can add spices, herbs, flavors, thus obtaining oil with fillers(or combined creamy). Such butter can be used for sandwiches, served chilled in slices on a hot dish, or melted as a sauce. Sweet butter with filling is served with dessert; such "hard" sauces are often flavored with alcohol additives.
Ghee plays an important role in the preparation of sauces, especially in French cuisine. beurre noisette(peanut butter) and beurre noir(black) - sauces based on melted butter that are cooked until the sugar is golden or dark brown, often with vinegar or lemon juice added. Emulsion sauces, Hollandaise and béarnaise, made with egg yolk and melted butter, are essentially a type of mayonnaise made with butter instead of vegetable oil. These sauces are stabilized by a powerful emulsifier - egg yolk, although the oil itself contains strong emulsifiers - mainly membranes of fat globules. White butter is made by whipping butter with vinegar or wine until it becomes a thick cream. beurremont melted but emulsified butter; it gets its name from the way "crowning" a sauce with butter - by churning cold butter into a water-based sauce at the end of cooking, thereby giving the sauce a thicker consistency and shine beyond the buttery flavor itself.
In Poland, butter lamb ( Baranek wielkanocny) is a traditional addition to Eastern Catholic cuisine. Butter is molded in the form of a lamb either manually or using a special mold. It is also used to decorate various dishes.
Butter is used for browning and frying, although solid milk fats turn brown and burn at a fairly low temperature of 150 ° C. At 200°C, butter smokes, so ghee is more suitable for frying. In India, ghee is used for frying when, for religious or other reasons, no other animal oil can be used.
In baking, butter is used in the same way as other fats, but it gives the best taste to baked goods. For some types of cookies and pastries, the dough is fermented with butter and sugar, which promotes the formation of bubbles in the dough. These tiny bubbles expand during baking and make the product fluffy and light. For some types of cookies, such as shortbread, butter is the only source of moisture. When the yeast dough is rolled out, the pieces of solid fat turn into flat layers. During baking, the fat melts, leaving a layered structure. Due to its taste, butter is an essential component of such a dough, while other fats are more difficult to achieve this effect due to their low melting point. When working with butter-based dough, all ingredients and dishes are pre-cooled.
In addition to cooking, the oil has other uses specific to certain cultures. For example, in North America, a traditional April Fool's joke is to grease the doorknob with butter.
Nutritional properties of butter
Butter is essentially a milk fat that contains a small amount of lactose, so moderate consumption of butter can be easily tolerated by allergy sufferers. And yet, people with intolerance may need to give up butter, which contains a high enough percentage of proteins that can provoke an allergy.
Butter is a good source of vitamin A.
Butter can play a beneficial role in nutrition by providing satiety. A small amount of oil added to a low-calorie dish, such as vegetable, can quickly dull
