Butter & Ghee

CONVENIENCE AND HEALTH FOODS 3 (1+2)

Lesson 9 : Milk Based Products And Mixes

Butter & Ghee

Butter:

  • Commercial butter is produced by separating cream in a cream separator.
  • Then aged over night at 5-10°C.
  • Ripened or fermented for 15-16 minutes with streptococcus lactis and streptococcus cremoris.
  • The ripened cream is then rotated in a butter churner at 10° C.
  • During churning yellow colour and carotene are added.
  • After removing the water layer , the butter is washed in fresh water.
  • Butter is kneaded and 2 per cent salt is added.
  • Wrapped in butter paper and each slab is automatically wrapped in cardboard cartons.
  • Stored in cold room until sold.

Ghee

Unsalted butter is boiled down in a vessel until water content is reduced and cracking sound is heard.

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Last modified: Wednesday, 11 January 2012, 6:02 AM