Optimizing Butter Making

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/w
iki/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

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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

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Results of Experiment 1
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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
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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
Conclusions

• 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

15
Questions?

• References
• Cooking for Engineers, http//www.cookingforengine
  ers.com, April 2, 2007
• Milk, http//en.wikipedia.org/wiki/Milk, April
  22, 2007

Now let us have some Bread and Sweet Butter