Cooking Butter

It is a plain unsalted butter. The method of manufacture of cooking butter is same as that described for making creamery butter except for the salting step. It does not contain salt. Ripening of cream is also optional. Most of the cooking butter is used for ghee making or by the bakery industry. Ripening of cream produces curdy or acidic flavour in ghee, which may not be liked in all parts of the country. But the curdy flavour of ghee is preferred in northern parts of the country. Therefore,in that region butter may be produced from ripened cream. Ripening of cream is done with a butter culture or a starter culture concentrate. Butter culture requires about 15 hr. of incubation time whereas starter culture concentrate produces the desired acidity only in 5 hr. But most of the dairy factories do not ripen the cream because of the following reasons:

a) Requirement for maintenance of starter culture
b) Requirement for storage space for incubation at controlled temperature
c) Problem in utilization of butter-milk
d) High energy requirement
e) Requirement of strict supervision

 

iv. Table Butter

This is the most common type of butter available in the market. The manufacturing procedure is the same as that followed for creamery butter. However the production of table butter requires utmost hygienic care until the butter is packaged and stored.The person who is handling the production must be aware of the legal requirements of table butter. The churn and other accessories must be thoroughly cleaned and sanitized before use. The water used for moisture control/adjustment must be of high chemical and bacterial standards.

 

v. Butter Structure

Good quality butter should taste fresh, clean and give dense appearance. The moisture content should be dispersed in fine droplets so that the butter looks dry and uniform in colour. The consistency of butter should be smooth, so that it is easy to spread and melts readily in the mouth.The structure of good butter in which water droplets and air cells are dispersed in continuous fat phase is shown in Fig

Butter structure