Butter made from a fermented cream is known as cultured butter.
TypesĬhart of milk products and production relationships, including butter.īefore modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butterfat is a mixture of triglyceride, a tri ester derived from glycerol and three of any of several fatty acid groups. Ĭommercial butter is about 80% butterfat and 15% water traditionally made butter may have as little as 65% fat and 30% water. This consolidates the butter into a solid mass and breaks up embedded pockets of buttermilk or water into tiny droplets.
When prepared manually, this is done using wooden boards called scotch hands.
Then the grains are "worked": pressed and kneaded together. The buttermilk is drained off sometimes more buttermilk is removed by rinsing the grains with water. This watery liquid is called buttermilk-although the buttermilk most common today is instead a directly fermented skimmed milk. Ĭhurning produces small butter grains floating in the water-based portion of the cream.
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In the finished product, different proportions of these forms result in different consistencies within the butter butters with many crystals are harder than butters dominated by free fats. Butter contains fat in three separate forms: free butterfat, butterfat crystals, and undamaged fat globules. Variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, separating from the other parts of the cream. These globules are surrounded by membranes made of phospholipids ( fatty acid emulsifiers) and proteins, which prevent the fat in milk from pooling together into a single mass. Unhomogenized milk and cream contain butterfat in microscopic globules. Its natural, unmodified color is dependent on the source animal's feed and genetics, but the commercial manufacturing process sometimes manipulates the color with food colorings like annatto or carotene.Ĭhurning cream into butter using a hand-held mixer. It generally has a pale yellow color, but varies from deep yellow to nearly white. The density of butter is 911 g/L ( 15 + 1⁄ 4 oz/US pt). Butter remains a firm solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32 to 35 ☌ (90 to 95 ☏). Rendering butter, removing the water and milk solids, produces clarified butter or ghee, which is almost entirely butterfat.īutter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Food colorings are sometimes added to butter. In modern times salt may be added for its taste. Salt was added to butter from antiquity to help to preserve it, particularly when being transported salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. It is made by churning milk or cream to separate the fat globules from the buttermilk.
Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. Butter is a dairy product made from the fat and protein components of churned cream.
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