Lesson 38. BUTTEROIL

Module 11. Ghee and butteroil

Lesson 38

38.1 Introduction

In countries like India, butteroil has huge market potential since it overcomes the storage difficulties and the associated cost of low temperature storage. Butteroil can be stored at ambient temperature for longer duration. It requires less storage space compare to butter. Anhydrous milk fat(AMF) is the other term for butteroil, it contains less moisture(around 0.1%) then butteroil(around 0.4%).

38.2 Definition

According to FSSR-2011 Butteroil and Anhydrous Milk fat / Anhydrous Butteroil means the fatty products derived exclusively from milk and/ or products obtained from milk by means of process which result in almost total removal of water and milk solids not fat. It shall have pleasant taste and flavour free from off odour and rancidity. It shall be free from vegetable oil/ fat, animal body fat, mineral oil, added flavour and any other substance foreign to milk. It may contain permitted food additives such as antioxidant ascorbyl stearate(500mg/kg maximum), Propyl gallate, Octyl gallate, Ethyl gallate(1000mg/kg maximum for each)and Butylated hydroxy anisole(BHA, 175mg/kg maximum). It shall conform to the following requirements.

Table 38.1 FSSR-2011 Standards for butter milk


38.3 Product Description

Looks similar to ghee, pale yellow liquid, majorly constitute of milk fat. Alternatively it can be called as anhydrous milk fat (AMF). According to FAO/WHO AMF should have min 99.8% fat.

38.4 Requirementof High Grade Butteroil

1. Fat should be pure

2. Stable against oxidation

3. Moisture content should not exceed 0.1%

4. Product should have deep yellow colour if it is form cow milk fat and white with green tinge from buffalo milk fat

5. It should have characteristic bland smell.

6. It should have fine crystalline texture

7. It should be packed in suitable clean container/laminate and packaging material should have good barrier properties against transmission of oxygen/air, moisture and light. If tin cans are used they should be rust free.

38.5 Methods of Preparation

38.5.1 Industrial production of butteroil from cream(By demulsification)

Raw cream of 35 – 40% fat content is pasteurized through plat heat exchanger or tubular heat exchanger. Then it passes through cream concentrator (essentially cream separator) to achieve a fat percent level of around 75%. Here we can store the cream as intermediary storage. Cream is then fed to homogenizer for phase inversion (it breaks the fat globule membrane to release the fat). After phase inversion product again pass through centrifugal concentrator where the cream fat level is rise to 99.5%. Heating will be done at 95 to 98°C in a plate heat exchanger. Reduce the moisture content of the product to 0.1% in vacuum chamber followed cooling to ambient temperature through PHE. Flow diagram depicted figure 38.1

Fig. 38.1 Industrial production of butteroil from cream

38.5.2 Industrial production of butteroil from butter

Butter is transferred to butter melting vat, where it is heated to 60°C to 80°C.Transferred to holding tank, where it is hold for 20- 30 min to facilitate protein aggregation. Then butter melt is transferred to centrifugal concentrator, where light phase is concentrated to 99.5% fat. Concentrated light phase is then pumped through plate heat exchanger (PHE) where it is heated to 90-95°C. Then to vacuum chamber for final moisture adjustment then back to PHE for cooling to 35 – 40°C for packing. Flow diagram depicted figure 38.2.


Fig. 38.2 Industrial production of butteroil from butter

38.6 Packaging and Storage

Butteroil is filled in containers of various sizes. Filling should be done up to the brim in the container in such a manner as to exclude maximum oxygen. For households and restaurants containers of 1 kg to 20 kg are available. For industrial uses drums of minimum 180kg are also available. An inert gas, nitrogen, is used for packing to prevent oxidation.

Butteroil can be stored at ambient temperature since it contains very low amount of moisture, expected shelf life of product at this storage temperature is about one year.

38.7 Judging

Following score card may be used for judging.

Table 38.2 Score card for butteroil

Procedure of examination

1. Examine container for cleanliness

2. Open the container and examine for aroma and colour

3. Pour small sample and observe the texture

4. Taste the sample and record

5. Determine the acidity(% oleic acid) and record

38.8 Defects


38.9 Uses of Butteroil

It is used in the production of recombined milk. It can also be used in the manufacture of ice cream and in the confectionery industry. Butteroil is also utilized in the production of various types of fat spreads.

Last modified: Tuesday, 6 November 2012, 5:30 AM