Contents Contents.....2 Butter - PDF document

4/8/2019 Milkfat Ingredients, from Cream to AMF 2019 ADPI Dairy 360 Contents Contents………………………….....2 Butter Definition…………………….…….12 Churning Process……………………….….13 Farm Separated Cream………..3 Ammix Process Flow………………………14 Modern Separation……………..4 Anhydrous Milkfat and Butter Oil..…15 Products Fluid Milk……….……..5 AMF and Butter Oil Packaging…..……16 Cultured Dairy Products........6 Quality Considerations……………..…….17 Dried High Fat Products………7 Cheeses…………………………..……8 Sweet Cream………………..……...9 Sweet Cream for Churning…..10 Cream Varieties………………..….11 2019 ADPI Dairy 360 1

4/8/2019 Farm Separated Cream 2019 ADPI Dairy 360 Modern Separation 2019 ADPI Dairy 360 2

4/8/2019 Fluid Milk Products Product Fat % Solids not Total • 6.5 • Product Fat % Solids % • Fat % • Solids not Fat % • Total Solids % Condensed Milk 7.5 25 • Condensed Milk • 7.5 • 25 Sweetened 8.0 28 • Sweetened Condensed Milk • 8.0 Condensed Milk • 28 • Evaporated Milk • 6.5 Evaporated Milk 6.5 16.5 23.0 • 16.5 • 23.0 • Heavy Cream Heavy Cream • 36.0 36.0 • Light Cream • 18.0-30.0 Light Cream 18.0-30.0 • Whipping Cream • 30.0 • Egg nog Whipping 30.0 • 6.0 • 8.25 Cream • Half and Half • 10.5-18.0 • Fluid Milk • 6.0 8.25 0.5-3.25 • Ice Cream • 10.0 Half and Half 10.5-18.0 • 10.0 • Fluid Milk 0.5-3.25 Ice Cream 10.0 10.0 2019 ADPI Dairy 360 Cultured Dairy Products Fat % Solids not Total Solids Fat % % • Fat % • Solids not Fat % • Total Solids % Cultured 0.5-3.25 8.25 • Cultured Buttermilk Buttermilk • 0.5-3.25 • 8.25 • Yogurt • 0.5-3.25 Yogurt 0.5-3.25 8.25 • 8.25 • Sour Cream Sour Cream 18.0 • 18.0 • Cottage cheese • 0.5-4.0 Cottage 0.5-4.0 Product 20.0 • Product cheese • 20.0 2019 ADPI Dairy 360 3

4/8/2019 Dried High Fat Products Product Fat % SNF Moisture % • Product • Fat % • SNF • Moisture % Dry 26 5.0 (MSNF Whole Basis) • Dry Whole Milk Milk • 26 • 5.0 (MSNF Basis) • Dry Cream • 40-75 Dry 40-75 5.0 • 5.0 Cream 2019 ADPI Dairy 360 Cheeses 2019 ADPI Dairy 360 4

4/8/2019 Sweet Cream  Sweet cream has titratable acidity of less than .10%  Sweet Cream as an ingredient or for churning usually has fat of 42%  Sweet Cream typically is heat treated or has undergone low temperature pasteurization of 166F for 15 seconds, or batch pasteurized at 145F for 30 minutes  Sweet Cream may be evaluated for rancidity using an Acid Degree Value test  Sweet Cream may be used in ice cream, frozen desserts, sauces, standardized fluid milk products, and cultured products  Sweet Cream may also be used for Anhydrous Milk Fat or Plastic Cream 2019 ADPI Dairy 360 Sweet Cream for Churning  Sweet Cream has titratable acidity of less than .10% as lactic acid  Cream for churning needs to have a fat test of at least 38% and usually has fat content of 42%  The sum of the cream fat and maximum temperature during crystallization is called the “Magic Number” and is typically 91 to 94.  Cream is heat treated or has undergone high temperature pasteurization of 185F for 15 seconds, or batch pasteurized at 165F for 30 minutes. This high heat produces sulfhydryl compounds which help prevent oxidation of the butterfat and give the butter a cooked smell when fresh  Crystallizing cream for churning: After pasteurization cream is cooled to 45F in jacketed silo with ribbon blender and held for two hours. Temperature is raised gradually to about 50F in another six hours, then churned. It may also be brought to churning temperature quickly by using a plate heat exchanger 2019 ADPI Dairy 360 5

4/8/2019 Cream Varieties • Plastic Cream • Plastic cream is 80% fat cream, it is not like butter but is a fat in water emulsion It has not inverted. • It is made by separating 40% cream using a centrifugal separator designed to handle very viscous product. After separation it is packed in lined 5 gallon pails and frozen as it does not have a long shelflife without freezing or refrigeration • Whey Cream • Whey cream is fat separated from whey in the cheese making process. Whey cream has a higher titratable acidity, and it contains glycomacropeptides a byproduct of the cheese making process which is peculiar to whey cream and makes it detectable in sweet cream • Whey cream usually has a fat level of 36% to 40%, the lower fat can make it difficult to churn. • Whey cream can be used in process cheese, or other processed products where butterfat is desired and the flavor profile is acceptable. • Whey cream may have annatto color from colored cheese and when heated will turn pink or brown. It can be bleached to remove the color. Bleaching may oxidize fat and give it a slight oxidized flavor. 2019 ADPI Dairy 360 Butter Definition • Salted butter is 80% fat and salt is 1.4-2.0%. Flavor is mild dairy notes cooked flavor if less than two weeks old and salt. Refrigerated shelflife refrigerated 180 days • Culture Flavor Butter is 80% fat and no added salt but pH is adjusted using lactic acid to 4.5-5.0. It contains starter distillate, from skim milk cultured with dairy starter cultures. Refrigerated shelflife is 150 days. • Whey Cream Butter is 80% fat with added salt 1.4-1.8%. It has some culture flavor does not have the cooked flavor of sweet cream butter. It is quite often used in processed products when available • Cultured Butter is 80% fat and no added salt but pH is 4.5-5.0 from developed lactic acid from incubating cream with 1% added dairy starter cultures • In the United States Butter must have 80% fat exclusive of flavors or inclusions. • Codex is a European standard used in many other countries requires less than 16% moisture. 2019 ADPI Dairy 360 6

4/8/2019 Churning Process 2019 ADPI Dairy 360 Ammix Process 2019 ADPI Dairy 360 7

4/8/2019 Anhydrous Milkfat & Butter Oil 2019 ADPI Dairy 360 Anhydrous Milkfat and Butter Oil 2019 ADPI Dairy 360 8

4/8/2019 Quality Butterfat is a triglyceride, three fatty acids with a glycerol backbone. Flavor defects occur when the fatty acids are separated from the backbone. Butterfat can be broken down by enzymes in bacteria or enzymes in raw milk called lipase. It can also be physically be broken down by high speed pumping or pumping against a dead end. Acid Degree Value test may give an indication of damage. Fat can also be broken down by exposure to air for extended periods and lack of refrigeration. BUTYRIC GLYCEROL STEARIC OLEIC 2019 ADPI Dairy 360 9