INSTITUTO DE EDUCACION SUPERIOR TECNOLOGICO

ENRIQUE LOPEZ ALBUJAR

Career:

Food industries
Cross-sectional:

English
Theme:
Translation
TEACHING:
Gustavo arbaiza Cubas
Student:
Humberto santisteban vilchez

Ferreafe, 2016
I.

INTRODUCTION

Butter is a dairy derivative, which is important as a food because of the fat it contains,
nutritionally this fat is important because it transmits the fat-soluble vitamins of milk
such as Vitamin A, D and E mainly, as far as its energy value is equivalent To other fats
and oils. The production of butter goes back to the beginning of the milk processing

process. The cream separated naturally and the butter was made manually in wooden
butter. Gradually the methods of making butter were improved, which increased the
quality of the product and its economic performance.
In the last decades there has been rapid technological development in all areas. The
current production of butter is based on modern technological processes and rigorous
total quality controls.

II.OBJECTIVES
Learn how to make butter in each of its stages.
Apply BPM and POES throughout the process chain.
Evaluate the quality of the product elaborated.

III.FOUNDATION

CREAM OR CREAM:

Definition: Cream is the especially fat rich part of the milk obtained by natural
skimming or by centrifugation of the whole milk. The use of the cream is diverse,
but its greater usefulness is like natural food of the man and treated in special form
as raw material in the elaboration of butter.
The use of cream in the elaboration of butter has the following purposes:
Reduce the volume of the dough to beat, increasing the capacity of the mixer.
Shorten the duration of the shake and increase the industrial yield by reducing
the percentage and the total volume of the fat lost in buttermilk.
MILK DECREASE:
The separation of the cream is based on the difference in density between the fat
globules (0.93) and that of the skim milk (1.036).
Until the end of the last century, spontaneous skimming was practiced, leaving the
milk to rest for several hours. This method has been abandoned, modernly the
centrifugal skimming has been imposed because of its many advantages.
Separation by spontaneous or static decantation
When the milk is left to stand, the fat globules are separated in laminar
regime, that is to say, without turbulence. It is carried out in variable
containers mainly of low height, and at temperatures neighboring to 10 C.
Mechanical separation by centrifugal action
The centrifugal force that separates the components of the milk in different
layers based on the density, thus obtaining the cream, skim milk and
impurities contained in the milk (hair, soil, guano, etc.)

 MAN BUTTER WASHING:

After the serum has been removed, the butter is washed.
The purpose of the washing is to remove the serum that is between the butter kernels
and to improve the consistency of it by means of a suitable temperature of the washing
water.
THE BUTTER SERUM:
The buttermilk is the liquid that remains when separating the butter from the water of
the cream, it depends
Several examples: the composition of whole milk, the fat of the cream, the
effectiveness of the smoothie.

THE SERUM HAS A DENSITY OF 1.032 - 1.035 AND THE

FOLLOWING COMPOSITION:

Fat 0,3 - 0,7%

Lecithin 0.1%
Protein 3.4%
Lactose and lactic acid 4.7%
Mineral matter 0.7%
Water 90.8

 TYPES OF BUTTER:
By the salt content:
Sweet or semi-sweetened butter: <5% sodium chloride
Salt Butter: 5-10% Sodium Chloride
Special types of butter
Extendible butter
Light butter
For the animal species of milk origin
Cow's milk Sheep's milk
Goat butter Buffalo butter

FACTORS AFFECTING THE PRODUCT

Chemical Deterioration of Fats
Oxidative Rancidity
It is the most common and important type of fat deterioration that makes up
butter.
Production of a variety of secondary oxidation products such as aldehydes,
ketones and acids.
Solution:
Use of Antioxidants
Tocopherols, lecithins, etc.
It is advisable to use Butyl Hydroxy Anisol (BHA),
In amounts of 100 ppm on the amount of fat.
H HYDROLYTIC RANGE:
It is due to the hydrolysis of fats with release of free fatty acids.

In butter the release of butyric acid causes an unpleasant smell and taste.

The hydrolysis of glycerides is rapidly provoked by lipase.

High humidity and temperature help this to occur.

Solution:
This defect can be predicted by inactivating the enzyme by heat and, keeping the
fat from moisture and heat.
FINISHED PRODUCT TESTS
Quality Control
Bromatological control.
5

Bacteriological control.
The bacteriological control comprises: total bacterial count. Count of yeasts and
fungi; Determination of coliforms.
IV.CONCLUSIONS:
We obtained Butter, following the procedures and unit operations made known
by the teacher.
We apply safety throughout the process chain.
We evaluate the characteristics of the final product obtained.
We evaluate the yields of the obtained product.