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.