- Technical Blog From My Notebook

Monday, February 17, 2020

The technology of Milk and Milk Products - The technology of Butter making

The technology of Milk and Milk Products - The technology of Butter making

 The technology of Butter making – 
i.Batch and 

ii. Continuous Processes 

Introduction There are basically two kinds of butter 

(i) White and (ii) Table butter.

 Other variants may be ‘Cultured butter/Ripened cream butter’, ‘Whipped butter’, ‘Herbal butter’, etc. 

Table butter

Table butter contains added edible natural colour (yellow) and common salt whereas White butter is devoid of these two additives.

 FSSA requirements for Butter Butter means the fatty product derived exclusively from the milk of cow and/or buffalo or its products principally in the form of an emulsion of the type water-in-oil. 

The product may be with or without added common salt and starter cultures of harmless lactic acid and/or flavour producing bacteria.

 Table butter shall be obtained from pasteurized milk and/or other milk products which have undergone adequate heat treatment to ensure microbial safety.

 It shall be free from the animal, body fat, vegetable oil and fat, mineral oil and added flavour. 

It shall have a pleasant taste and flavour free from off flavour and rancidity. 

When butter is sold or offered for sale without any indication as to whether it is Table or Deshi butter, the standards of Table butter shall apply. 

FSSA Requirements for Butter Table butter

                                                       Table butter               Desi/Cooking butter

 Moisture, Max.              16.0%                      - 

Milk fat, Min.                  80.0%                     76.0% 

MSNF (Curd), Max.        1.5%                           - 

Salt, Max.                         3.0%                          -

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