LPT 311: Milk and Milk Products Technology (1+1)

JUDGING OF BUTTER

Judging of butter

• Examine the packet of butter for the presence of molds and for neatness. Open the packet and immediately inhale and note the odour. Cut with spatula and note the firmness of the body. Examine the cut side for oozing of moisture and presence of water droplets and air packets. Examine for the uniform distribution of colour on the cut surface. About 1 gm of butter is put into he mouth and allowed to melt. Note the taste and odour. Quality of butter is graded according to score card ADSA grades.
• The characters (Flavour, body and texture, Colour, Salt, Package) and Maximum marks (45,25 15, 10 and 5 points, A for 92 Point, B for 90 points and C for 89 Points and C for 89 Points.

Flavour

• Flavour gets maximum score and it is the main character in butter. It is a combination of taste and odour and odour being most important. The desired flavour in butter is described as sweet and nutty. Flavour is also described as fishy, rancid, curdy, cooked and yeasty, Butter can absorb odours and are desribed as unclean, fruity and etc.
• Body: this includes texture. It should be recently formed, close textured and waxy. There should not be excess moisture and should not stick on to hands.

Common defects

• Leaky and crumbly
  • When butter is under worked crumbly butter results, if it is over worked. Greasy or sticky butter results. Cumbly butter also results if it contains higher amount of HMTG (High melting Tri glycerides). If butter is produced with prolonged churning and high temperature of wash water, it results in leaky butter.
• Colour : Natural colour of butter
  • Cow – light yellow – golden yellow
  • Buffalo – White.
  • Distinct discolouration of surface occurs and it may be due to certain species of micro organisms. If colour is not uniformly distributed mottling results.
• Salt: if salt is added and not dissolved uniformly grittiness results. Salt is added to import a pleasant taste and to prolong keeping quality.
• Package: Packing material differs depending upon the usage and market demand, whatever be the packing material it should be hygienically clean and it should provide protection to contents from moisture, sunlight.