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Optimizing Butter Making

Optimizing Butter Making. Laura Kelley and Mohammad Biswas CHEN 3820 Chemical Engineering Lab 1 April 24, 2007. Buttery Facts. Butter is made by the agitation of the cream layer from unhomogenized milk.

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Optimizing Butter Making

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  1. Optimizing Butter Making Laura Kelley and Mohammad Biswas CHEN 3820 Chemical Engineering Lab 1 April 24, 2007

  2. Buttery Facts • Butter is made by the agitation of the cream layer from unhomogenized milk. • Butter has been made for many centuries in the same fashion, but technological advancements have lead to faster ways to make butter. • Our project involves making butter by varying temperature and adding co-solvents.

  3. Background: How to Make Butter Milk Content Analysis, per 100 grams • Milk: Basis of Butter • Milk is an emulsion of fat globules within a water based fluid • Milk consists mostly of water • Fat separates from the milk to form cream layer • This layer is more concentrated in fat than the milk Reference: Milk Content,http://en.wikipedia.org/wiki/Milk, April 22, 2007

  4. Background: How to Make Butter • Churning: Means to Butter • Early period butter making process • Collect the cream layer from the milk • Allowed to sour over a couple of days at room temperature • Use Butter Churn to produce butter and buttermilk • Remove butter from buttermilk and rinse with cold water • Add salt to butter for preservation

  5. How We Made Butter • Main Ingredient: • Heavy Whipping Cream • Methods Used: • Electric Mixer • Manual Shaking • Agitation causes physical separation of butter and buttermilk

  6. Stages of Butter Churning • Heavy Cream Layer • This was obtained after separation of the milk emulsion • Agitation begins at this stage • Whip Cream • Stiff peaks form • This is what is purchased at stores after adding other ingredients

  7. Stages of Butter Churning • Transition Stage • Butter begins to form • Appearance of the signature pale yellow color • Final Stage: Butter • Formation of clumps • Separation of butter and buttermilk • Wash butter to remove excess buttermilk for storage

  8. Experiment 1: Different Ingredients • Main Ingredient: • Heavy Whipping Cream • Co-solvents Examined: • Salt • Calcium Supplements (Calcium Sulfate) • Baking Powder • Cornstarch • Sugar

  9. Results of Experiment 1

  10. Experiment 2: Addition of Salt • Amount of Salt for every two cups (~ 460 g) of heavy cream: • ½ teaspoon (2.4 grams) • 1 teaspoon (4.7 grams) • 1 tablespoon (14.2 grams) • 2 tablespoons (28.5 grams) • 3 tablespoons (42.7 grams)

  11. Results of Experiment 2

  12. Experiment 3: Temperature • Temperature Variation: • 0oC • 10oC • Room Temperature • 30oC • Determine the role of temperature on the formation of butter

  13. Results of Experiment 3

  14. Butter can be produced the fastest with an ionic co-solvents Increasing the amount of co-solvent does not always decrease the time to make butter Ideal conditions to make butter is at room temperature Conclusions

  15. References Cooking for Engineers, http://www.cookingforengineers.com, April 2, 2007 Milk, http://en.wikipedia.org/wiki/Milk, April 22, 2007 Questions? • Now let us have some Bread and Sweet Butter

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