Butter

Butter, one of the oldest and most natural foods on the planet, has been a delicious part of the human diet for thousands of years, made with 100% natural ingredients. Butter is a dairy product made by churning fresh or fermented cream or milk. It takes 20 L of fresh wholesome milk to make 1 Kg of butter. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.

Butter is one of the most highly concentrated forms of fluid milk. Butter is a product made from the solid components in milk (fat and protein). Although most often made from cow’s milk, butter can be made out of milk from sheep, goats, buffalo, or other mammals.

Butter usually consists of approximately 80 % fat, 15 % water, and five % protein. The small amount of protein in butter acts as an emulsifier allowing the water and fat to stay suspended in single-phase solution. The unique mixture of fats on butter allows it to stay solid at room temperature and melt at approximately 32°C.

Butter could be made in two different ways; traditional, and a modern way that is used to make butter today.

In a traditional way, first, the cream is separated from fresh whole milk. The cream is then churned by shaking or beating it vigorously until it thickens. The remaining liquid (buttermilk) is removed. The clustered butter is washed and formed into its solid shape and presto! The butter you know and love is made.

On the other hand in a modern way, fresh milk from dairy farms is collected and brought to the creamery. The cream is then separated from the fresh whole milk using centrifugal force. It is then pasteurized by heating it rapidly to a high temperature to eliminate potential disease-causing bacteria and help the butter stay fresh longer.

Once pasteurized, the cream is beaten vigorously in a churning cylinder until it thickens naturally into butter. The remaining liquid (buttermilk) is drained off, and the butter is mixed and blended. At this point, salt is sometimes added.

The final product is, by regulation, at least 80% fat, about 16% water and 3% milk solids. After being weighed, cut, wrapped and chilled, the butter is delivered to the market