Paper No.: 07 Paper Title: TECHNOLOGY OF MILK AND MILK PRODUCTS Module – 19: Technology of Butter making – Batch and Continuous processes Learn More Interesting Facts No. Interesting Facts 1 ‘Bog butter’ refers to an ancient waxy substance found buried in peat bogs, particularly in the Great Britain and in Ireland. Likely an old method of making and preserving butter. bog butter is buried in an attempt at an archaic form of refrigeration, as the peat creates a hygienic seal around the buried matter. 2 ‘Recombined Butter’ can be prepared in a manner similar to manufacture of ‘Fat Spread/Margarine’ employing ‘Fat phase (milk fat)’ and ‘Aqueous phase’ (skim milk with dissolved solutes) employing recombination process Glossary Starting Term Definition Related Character Term B Breaking stage Upon churning of aged cream, the emulsion present in cream (oil-in-water) suddenly breaks, forming ‘pin-head’ sized butter grains. This stage is ‘Breaking stage’ C Churning By subjecting aged cold cream to agitation in a stainless steel butter churn the milk fat globule membrane is made to break, yielding butter and buttermilk. This process is called churning E Emulsion The fat and water is present either as ‘Oil-in-water’ (as in cream) or ‘Water-in-oil’ (as in Butter) type of emulsion in dairy products. W Washing of The use of wash water to remove any adhering buttermilk butter from surface of buttergrains to reduce SNF content of butter is called washing. W Working of The process of subjecting butter grains to a compacting butter process towards end of buttermaking is called working Web links Web links http://drinc.ucdavis.edu/dfoods1_new.htm Points to Ponder No. Points to Ponder 1 Aseptic processing and packaging ranked No. 1in top 10 innovations rated by Institute of Food Technologists in 1991. 2 The can was the first aseptic packaging container.