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

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4/8/2019 Milkfat Ingredients, from Cream to AMF 2019 ADPI Dairy 360 Contents Contents.....2 Butter Definition..12 Churning Process..13 Farm Separated

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2019 ADPI Dairy 360

Milkfat Ingredients, from Cream to AMF

2019 ADPI Dairy 360

Contents

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

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Farm Separated Cream

2019 ADPI Dairy 360

Modern Separation

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Fluid Milk Products

  • 6.5
  • Product
  • Fat %
  • Solids not Fat %
  • Total Solids %
  • Condensed Milk
  • 7.5
  • 25
  • Sweetened Condensed Milk
  • 8.0
  • 28
  • Evaporated Milk
  • 6.5
  • 16.5
  • 23.0
  • Heavy Cream
  • 36.0
  • Light Cream
  • 18.0-30.0
  • Whipping Cream
  • 30.0
  • Egg nog
  • 6.0
  • 8.25
  • Half and Half
  • 10.5-18.0
  • Fluid Milk
  • 0.5-3.25
  • Ice Cream
  • 10.0
  • 10.0
  • Product

Fat % Solids not Fat % Total Solids % Condensed Milk 7.5 25 Sweetened Condensed Milk 8.0 28 Evaporated Milk 6.5 16.5 23.0 Heavy Cream 36.0 Light Cream 18.0-30.0 Whipping Cream 30.0 6.0 8.25 Half and Half 10.5-18.0 Fluid Milk 0.5-3.25 Ice Cream 10.0 10.0 2019 ADPI Dairy 360

Cultured Dairy Products

  • Fat %
  • Solids not Fat %
  • Total Solids %
  • Cultured Buttermilk
  • 0.5-3.25
  • 8.25
  • Yogurt
  • 0.5-3.25
  • 8.25
  • Sour Cream
  • 18.0
  • Cottage cheese
  • 0.5-4.0
  • Product
  • 20.0

Fat % Solids not Fat % Total Solids % Cultured Buttermilk 0.5-3.25 8.25 Yogurt 0.5-3.25 8.25 Sour Cream 18.0 Cottage cheese 0.5-4.0 Product 20.0

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Dried High Fat Products

  • Product
  • Fat %
  • SNF
  • Moisture %
  • Dry Whole Milk
  • 26
  • 5.0 (MSNF Basis)
  • Dry Cream
  • 40-75
  • 5.0

Product Fat % SNF Moisture %

Dry Whole Milk 26 5.0 (MSNF Basis) Dry Cream 40-75 5.0 2019 ADPI Dairy 360

Cheeses

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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

  • f 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

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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.

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Churning Process

2019 ADPI Dairy 360

Ammix Process

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Anhydrous Milkfat & Butter Oil

2019 ADPI Dairy 360

Anhydrous Milkfat and Butter Oil

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Quality

BUTYRIC STEARIC OLEIC

GLYCEROL

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.