Global Journal of Dairy Farming Production Available online at www.globalscienceresearchjournals.org

Editorial Open Access

ISSN: 2449 -1861 Vol. 6 (3). Pp.1 June, 2021 Article remain permanently open access under CC BY-NC-ND license https://creativecommons.org/licenses/by-nc-nd/4.0/

Manufacture of Harkrishna Das

Professor, Department of Agriculture, OUAT, INDIA *Corresponding author. E-mail: [email protected] Received 7 June 2021; Accepted 21 June 2021; Published 28 June 2021

produces additional aroma compounds, including Butter is a made from the and diacetyl, which makes for a fuller-flavored and protein components of churned . It is a more "buttery" tasting product. Today cultured semi-solid emulsion at room temperature, butter is usually made from pasteurized cream consisting of approximately 80% butterfat. It is whose fermentation is produced by the used at room temperature as a spread, melted as introduction of Lactococcus and Leuconostoc a condiment, and used as an ingredient in baking, bacteria. sauce making, pan frying, and other cooking procedures. Butter is a water-in-oil emulsion Another method for producing cultured butter, resulting from an inversion of the cream, where developed in the early 1970s, is to produce butter the milk proteins are the emulsifiers. from fresh cream and then incorporate bacterial cultures and lactic acid. Using this method, the Unhomogenized milk and cream contain butterfat cultured butter flavor grows as the butter is aged in microscopic globules. These globules are in cold storage. For manufacturers, this method surrounded by membranes made of is more efficient, since aging the cream used to phospholipids ( emulsifiers) and make butter takes significantly more space than proteins, which prevent the fat in milk from simply storing the finished butter product. A pooling together into a single mass. Butter is method to make an artificial simulation of produced by agitating cream, which damages cultured butter is to add lactic acid and flavor these membranes and allows the milk to compounds directly to the fresh-cream butter; conjoin, separating from the other parts of the while this more efficient process is claimed to cream. Variations in the production method will simulate the taste of cultured butter, the product create with different consistencies, mostly produced is not cultured but is instead flavored. due to the butterfat composition in the finished product. Butter contains fat in three separate is butter with almost all of its forms: free butterfat, butterfat crystals, and water and milk solids removed, leaving almost- undamaged fat globules. In the finished product, pure butterfat. Clarified butter is made by heating different proportions of these forms result in butter to its melting point and then allowing it to different consistencies within the butter; butters cool; after settling, the remaining components with many crystals are harder than butters separate by density. At the top, whey proteins dominated by free fats.[ form a skin, which is removed. The resulting butterfat is then poured off from the mixture of Before modern factory butter making, cream was water and casein proteins that settle to the usually collected from several milkings and was bottom. Cream may be separated (usually by a therefore several days old and somewhat centrifugal separator) from whey instead of milk, fermented by the time it was made into butter. as a byproduct of -making. Whey butter Butter made from a fermented cream is known as may be made from whey cream. Whey cream cultured butter. During fermentation, the cream and butter have a lower fat content and taste naturally sours as bacteria convert milk sugars more salty, tangy and cheesy. into lactic acid. The fermentation process .