Defination and classification

i. Definition

Butter is the product obtained from cow or buffalo milk or a combination thereof or from curd with or without the addition of any preservatives including common salt, any added colouring matter or flavouring agents. It shall be free from other animal fat and shall contain not less than 76 per cent of milk fat by weight.

 

ii. Classification

Butter may broadly be classified into four groups:

Butter can be classified on the basis of type of cream, manufacturing process and ripening process etc. as listed below:

a) Sweet cream butter - is the butter made from non-acidified cream with a pH of e” 6.4 or acidity lower than 0.20% L.A.

b) Sour cream butter - is the butter made from cream acidified by bacterial fermentation to a pH d” 5.1 or acidity more than 0.20% L. A.

c) Mildly acidified butter - is the butter made from partially acidified cream with a pH d” 5.2 – 6.3 (0.16-0.20% L.A.)

d) Pasteurized cream butter - is the butter made usually from pasteurized sweet cream. It possesses usually milder flavour than that made from similar cream but not pasteurized.

e) Ripened cream butter - is the butter made from cream in which a pleasant and delicate aroma known as ‘real butter flavour’ has been developed by ripening before churning. Ripening is a process in which the cream is inoculated with a butter culture and allowed to stay overnight at controlled temperature.During this period the titratable acidity of cream increases and the pH varies in the range of 4.4- 5.6.

f) Un-ripened cream butter - is the butter made from un-ripened or fresh cream. The flavour of such butter is usually mild.

g) Salted butter - is the butter made by the addition of a maximum 3.0 per cent salt after the buttermilk has been drained off. The salt added, enhances the taste and prolongs the preservation of the product by inhibiting the growth of microorganisms. It is more often referred as ‘table butter’

h) Unsalted butter : It contains no added salt. It is also referred to as ‘sweet butter’ or ‘cooking butter’. It is preferred for use in cakes, pastry and ghee making.

i) Fresh butter : Butter, which has not undergone for cold storage is referred as‘fresh butter’. Usually, it is not kept for more than 3 weeks.

j) Cold storage butter : Butter, which has been stored at a temperature of about–18°C (O°F) for some time is cold storage butter. Generally, it is one to six months old when offered for retail trade.

k) Dairy butter (USA) : It is usually made, from un-pasteurized sour cream,which has not been standardized for acidity. Dairy butter generally has a sour flavour due to the high acid content of the cream.

l) Creamery butter : Made in a creamery or dairy factory. It is more uniform in quality than ‘dairy butter’.