Other Methods of Manufacture

i) Concentration Method: Cream containing 30% fat is pasteurized at 90°C,degassed in vacuum and cooled to 45-70°C. It is then re-separated into 82% fat plastic cream. The concentrated plastic cream is still an oil-in-water emulsion. It is cooled to 8-13°C to promote crystallization of fat and damage the fat globules membrane in the tightly packed globules. Thus liquid fat
 comes out of the globules and rapid phase inversion takes place, followed by working and salting of butter. Butter made by this method contains all membrane materials, and hence more phospholipids. No buttermilk is produced by this method.

ii) Phase Separation Method: Plastic cream prepared in the same way as above is agitated to destabilize the emulsion. Thus, oil (82-98% fat) is separated from the aqueous phase. The butter oil is then blended with water; salt and milk solids in an emulsion pump and transferred to scraped surface heat exchanger for cooling and to initiate crystallization. Further it is worked to develop crystal structure and texture. Butter prepared in this way contains very less phospholipids.