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 BY:

MISS.DEEPIKA SHENDE

RAJNI LEKHPAL
ROLL NO: 10981
B.TECH. (AG.ENGG)
4th YEAR I-SEM

INDEX
S. NO.

CONTENT

PAGE
NO.

1.

INTRODUCTION

1.1

History of Butter

1.2

Definations

2.

PREPRATION OF BUTTER

2.1

Prepration of Butter

2.2

Flowchart of Butter

2.3

Details

2-7

47
8-11

3.

COMPOSITION AND CLASSIFICATION OF BUTTER

3.1

Composition

3.2

Classification of Butter

3.3

Advantages and disadvantages of Butter

4.

COST ESTIMATION OF BUTTER

5.

CONCLUSION

10-11

12-13
14

Abstract

Butter, 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 devoted to making butter.Butter is a high-energy food, containing
approximately 715 calories per 100 grams. It has a high content of butterfat, or milk fat (at
least 80 percent), but is low in protein. Butter has substantial amounts of vitamin A and minor
amounts of calcium, phosphorus, and vitamin D. The colour of butter is caused by carotene
and other fat-soluble pigments in the fat. In the United States vegetable colour can be added
to commercial butter in order to improve yellowness. Whipped butter, made by whipping air
or nitrogen gas into soft butter, is intended to spread more easily at refrigeration
temperatures.The origin of butter is unknown, but presumably it dates back to the prehistoric
stages of animal husbandry. With the advent of the cream separator in the late 19th century,
the manufacture of butter moved from the farm to the factory. Continuous butter making,
introduced after World War II, increased the efficiency and output of butter manufacture.
There are two methods of continuous buttermaking: one involving the accelerated churning
of normal cream and the other the utilization of reseparated high-fat cream. Well-made butter
should be uniformly firm, waxy, and easy to slice and spread.

BUTTER MANUFACTURE
1.INTRODUCTION
1.1 History of Butter
Initially butter production in combination with cheese was started in 1861 by
Slaughter in his factory located at Orange country N.Y. After that Stewart started butter
making. In early years, butter was churned directly from milk and still is in many developing
countries. In India, ancient Hindu records show how old is the art of making butter. In the
past, butter was an article of commerce and a sign of wealth. Upto 1850, creamery butter was
unknown and most of the butter was produced on farms exclusively in 1871 at Manchester
Iowa. With the development of cream separator (1879), fat test (Bobcock, 1890, Gerber
1892), artificial refrigeration (1859) and churn factory butter making developed more rapidly.
By 1930 the cream separator had been widely introduced in country and table butter
production increased sharply. Most butter making was started in Anand and Nadia(Gujarat),
Aligarh(U.P.) and in north Central Bihar using modern cream separators.

1.2 Definition:
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 conversion of cream fat from fat-inwater emulsion form during churning process.
According to Prevention of Adulteration (PFA) Rules, 1955(as amended upto 1985)
butter(table creamery) means the product obtained from cow or buffalo milk or a combination
thereof or cream or curd obtained from cow or buffalo milk or a combination thereof with a
without cow or buffalo milk or a combination thereof with a without the addition of common
salt and annatto or carotene as colouring matter. It shall be free from another animal fats,
waxes and mineral oils, vegetable oils and fats. No preservative except common salt and no
colouring matter except annatto or carotene shall be added. It shall contain not less than 80.0
percent by weight of milk fat, not more than 1.5 percent by weight of curd and not more than
3.0 percent by weight of common salt. Diacetyle may be added as a flavouring agent but, if
so used, the total diacetyle content shall not exceed 4.0 parts per million. Calcium hydroxide,
sodium bicarbonate, sodium carbonate, sodium polyphosphate may be added for regulating
the hydrogen ion concentration in the finished product, not exceeding 0.2 percent by weight
of butter as a whole.

2. PREPRATION OF BUTTER
2.1 PREPRATION OF BUTTER
There are two methods of preparing butter:
1. Laboratory Method: The churn, butter worker (drier), pails, sieve, scotch hands,
prints, scoops and cloths must be thoroughly cleaned and scalded and kept in cold
water until used.

Figure: Scotch Hands

2. Factory Method: It includes technical steps:

2.2 FLOWCHART OF BUTTER

PROCUREMENT OF
MILK/CREAM

SEPARATION
NEUTRALIZATIO
N
STANDARDIZATI
ON

PASTEURIZATION

RIPENING
COOLING AND AGEING OF
CREAM

CHURNING
WASHING

SALTING

WORKING
PACKAGING
STORAGE

DISTRIBUTION

2.3 Details:
a) Procurement of Milk/Cream :
This consist of :
i.
Unloading: Cans of milk or cream are unloaded at receiving platform and arranged
according to the route and patrons.
ii.
Grading:(a) Milk: Sensory grading is usually supplemented with methylene blue,
rosazurin, sediment and fermentation tests.
(b) Cream: cream is graded on the basis of sight smell and test. The grader first
carefully examine the cream cans for dents, rust or dirt. Now lid is removed and
note the sight and smell. Good cream should have clean aroma free from any off
odour. Cream may be graded as Ist grade cream(Sweet-acidity <0.20% and slightly
sour), second grade cream(Sour, acidity0.2 to0.6% or coagulated) and grade cream
(very sour-acidity > 0.6% or fermented).
iii.

Weighing: Weight the milk/cream and record in plateform book. The cream is then
tipped into receiving vat and empty cans sent to can washer and then back to the
truck.
iv. Sampling: before or immediate after weighing, a representative sample should be
retained for testing.
v. Testing: The sample of cream drawn during grading and then tested for fat, solids
not fat, acidity etc. Using standard methods.(a) Milk: Sensory grading is usually
supplemented with methylene blue, rosazurin, sediment and fermentation tests.
(b) Cream: cream is graded on the basis of sight smell and test. The grader first
carefully examine the cream cans for dents, rust or dirt. Now lid is removed and
note the sight and smell. Good cream should have clean aroma free from any off
odour. Cream may be graded as Ist grade cream (Sweet-acidity <0.20% and
slightly sour), second grade cream (Sour, acidity0.2 to0.6% or coagulated) and
grade cream (very sour-acidity > 0.6% or fermented).
b) Separation:
Before separating the milk, preheat to 35-40C to increase the efficiency of cream
separation by centrifugal methods.
c) Neutralisation of cream:
Cream having a titrable acidity over 0.20%might be neutralized. The objectives of
neutralization are to reduce the acidity in cream to a point (0.14-0.16%) which permits
pasteurization without risk curdling, to produce butter which keeps well in cold storage, to
avoid fat losses due to the coagulation of casein on heating, to reduce undesirable flavours
resulting from the heating of acid cream and to assist in the removal of volatile odours.

d) Standardization:

e)

f)

g)

h)

i)

The fat % of cream is standardized to the desired % for churning to obtain the lowest fat
loss in butter milk during churning. The optimum fat level in cream for churning,
according to Hinziker is 30 to 35% while McDowell suggests 40%. The results of studies
conducted in India indicates 40% fat for cow milk cream and 35% fat for buffalo milk
cream is optimum.
Pasteurization:
It is the process of heating every particle of cream for a definite time at definite
temperature to destroy pathogenic bacteria, to inactive the enzymes present, to enhance
keeping quality of butter, to reduce volatile off flavours and to produce butter of uniform
flavour.
Ripening:
Cream ripening or souring is the fermentation of cream with the help of
desirable starter culture. Following pasteurization the cream is cooled to
20-22C, the starter culture is added @ 0.5 to 2% of cream and
incubated for 15-16 hours.
Cooling and Ageing of cream:
Cream is cooled to 3.3-5C and hold for at least 2-4 hours or at 8-10C for 15-16 hours
(overnight) to get partial solidification of butter fat before churning. Due to improper
cooling and ageing, there may be excessive fat loss in butter milk and finished butter will
be weak body. Too cooling, prolongs churning period because too firm fat globules
coalesce with each other only with difficulty during churning. High cooling temperature
causes large losses in butter milk and the soft body of final butter.
Churning:
It is an operation of agitation of cream at suitable temperature until the fat globules adhere,
forming larger butter granules until a complete separation of fat and serum. A small
quantity of other milk solids and of water is caught and held with the fat during the
process, but the bulk of these constituents is separated from fat and constitute the product
known as butter milk.
Washing of butter:
A small quality of chilled water, 20C below churning temperature is sprayed over the
surface of butter granules and drained off. The tap of the churn are turned off, enough
water is added to float the butter, the churn revolved for about ten revolution and again
drained. The water should be physically clean and bacteriologically and chemically safe.
The curd content of washed butter should not be more than 1.0percent, normally 0.6 to 1.0
percent while unwashed butter has 1.1 to 1.5% curd.

j) Salting:
Common salt of good quality is added @ 2 to 2.5% of butter fat. To estimate salt
percentage in butter, sample is desolved in hot water and titrate against N/10 silver nitrate
solution using potassium chromate till appearance of brick red colour.
k) Working:
The incorporation of salt, dispersal of the moisture as minute droplets,
and compacting of the granules into the familiar form of butter is called
Working. During working, the temperature should be controlled. Both
over and under working are harmful. Over working damages the body

and texture of butter while under working produces leaky butter.

Working increase the air content of butter. The normal air content is
0.5to 10ml(over 4ml) per 100gm of worked butter.

l) Packaging:
After removing butter from churn, it must be firmly packed in its container which is lined
with vegetable parchment. For wholesale and retail sales various packaging sizes are used.
m)
Storage:
Butter is stored at -23C to -29C. In commercial cold storage, there may be some flavour
deterioration, especially in salted acid butter, where fishy flavour is developed.
n) Distribution:
Generally butter is distributed from factory to wholesaler in bulk package and then to
retailers in wrapped pats in cartoons or boxes or tin cans. During the whole period of
distribution, temperature should be maintained at -18C to -29C.

3.COMPOSITION AND CLASSIFICATION OF BUTTER

3.1 Composition: According to PFA rules butter should contain minimum 80% fat and
maximum 1.5% curd and 3% salt. The average composition of Indian butter is given in
table1:-

Table 1 Composition of Butter

Constituent

Av. percentage

Range

Desi butter

Milk Fat

81.00

80-83

76.0-80

Moisture

15.30

12-16

15-23

Salt

2.50

00-2.80

Curd

1.20

1.03-1.40

1.0-3.0

The constituents of butter with their percentage in butter are given in table 2:-

Constituent

Salted Butter

Unsalted Butter

Fresh Cream Butter

Fat

83.51

82.80

83.4

Protein

0.50

0.75

0.64

Lactose

0.58

0.90

0.43

Minerals

0.12

0.18

0.15

Salt

1.50

0.00

1.4

Moisture

13.79

15.37

13.98

3.2 CLASSIFICATION OF BUTTER:

A. Types of Butter on the basis of cream used:

1. Sweet cream butter: The acidity of cream used for butter making does not exceed
2.

3.
4.
5.

0.20 percent.
Sour cream butter: Butter made from cream having acidity more than 0.2 percent.
Ripened cream butter: This type of butter has real butter flavour and made from
cream after ripening using butter culture.
Unripened cream butter: The butter manufactured from unripened cream.
Pasteurised cream butter: The cream is pasteurized before butter making.

B. Types of butter on the butter on the basis of production method:

1. Creamery Butter: It is also known as dairy butter and made from cream in dairy
factory.
2. Dairy Butter: This is popular in U.S.A. and produced from unpasteurised sour cream
having a sour flavour.
3. Salted Butter: During the processing butter has been salted.
4. Unsalted Butter: Salt is not added to butter during manufacturing.
5. Deshi Butter: This is produced by churning milk in villages and contains more
moisture.

C. Types of butter on the basis of storage:

1. Fresh Butter: This butter is less than 3weeks old and has not undergone cold
storage.
2. Cold storage Butter: It is one or more months old butter and stored in cold store (18C) for sometime after production and then offered for retail trade.

3.3 Advantages and Disadvantages of Butter

ADVANTAGES
1. Butter is an excellent source of vitamins: One of the many beneficial vitamins we
get from butter is vitamin-A, which has a wide range of function for our bodies.
vitamin-A is needed to maintain good vision. Aside from vitamin-A, butter has also
has other fat-soluble vitamins such as vitamin-D, E, K.
2. A great source for minerals: The minerals found in butter such as manganese,
chromium, zinc & copper which is incidently, a powerful antioxidant. Butter is also a
great source of iodine.
3. Contains healthy fatty acids: It contains short and medium chain fatty acids from
butter, which are great for supporting immune system and boosting metabolism. It
even has anti-microbial properties excellent for fighting pathogenic microorganism
that live inside the intestinal tract.
4. Perfect balance of omega-3 & omega-6 fats: The arachidonic acid found in butter
helps with brain function, skin heath.
5. Conjugated Linoleic Acid: If butter is sourced from cows that feed on green grass, it
can contain high levels of CLA. This is a compound that can help provide protection
against different types of cancer, & helps the body store muscle instead of fat.
6. Butter has Glycospingolipids: These are fatty acids that have a specific function to
protect the stomach from gastrotestinal infections.
7. An excellent source of good cholesterol: Basically, cholesterol is neede for healthy
cellular function. It also plays a part in brain and nervous system development.
8. Butter containing Wulzen Factor: It is a hormone like substance with many
function. It can prevent stiffness in the joints, as well as arthritis. Wulzen factor can
only be found in raw butter & cream.

DISADVANTAGES
1. Butter is very high in both saturated fat & cholesterol, as it was made from cream.

2. Saturated fat presented in butter can present in butter can present deteriment to our
3.
4.
5.
6.
7.

health.
Butter can increase the risk for cardio-vascular diseases, if consumed in large
quantites.
It contains high amount of trans- fatty acids, which is the chief cause of obesity as it
contains high cholesterol
It cause acidity problems.
Women with high level of trans fats in their bodies had three times the risk of
developing heart disease than women with low levels
High trans fat consumption with increase risk of a no of difficult types of cancer
including breast cancer & a no of including other health condition, including stroke,
gall stones.

4.COST ESTIMATION OF BUTTER:

PROBLEM:

3000kg of 50% cream is converted to 80% butter. Find out amount of butter made and
overrun percentage in it assuming no loss.
SOLUTION:
Fat in cream =

3000 50
100

=1500kg
Butter made =

100
1500
80

=1875kg
(18751500)
100
% OR =
1500
= 25%
Result: Butter made =1875 kg
OR percentage = 25%

5.Conclusions:

1. The package of high grade butter should be neat , clean and tidy in appearance.
2. Butter should have good finish and its salt have dissolved properly.
3. The color should be uniform throughout and the body of butter should be firm and
waxy.
4. The texture should be close-knit.
5. The flavor of butter should be mildy sweet , clean and pleasant.
6. Ideal conditions to make butter is at room temperature.

Key reference:
1. Ahmad T.(2014) Dairy Plant Engineering and Management.Allahabad (india).

2. Wilbey, R.A.1986.Production of butter and dairy-based spreads, Elseviel Applied

Science Publishers, London.
3. Kessler, H.G. 1981. Food engineering and dairy technology. Verlag A. Kessler,P.O.
Box 1721D-8250,Freising (F.R) Germany.
4. Harper, W.j. and C.W. Hall. 1976. Dairy technology and engineering : AVI Pub. Co.,
Westport, Conn.
5. Farrall, Arthur W. 1963. Engineering for dairy and food products, first edition, Wiley
Eastern Private Limited, New Delhi.