+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

The influence of cream-processing methods on the rate of setting and final hardness of sweet cream butter



The influence of cream-processing methods on the rate of setting and final hardness of sweet cream butter



J Dairy Res 32(3): 269-279



Cream-cooling rates, cream-pre-cooling treatments (Alnarp) and seasonal changes in the chemical composition of butterfat influence the setting rate of butter. Vacreator pasteurization (especially at high steam intensity) had the greatest effect. Comparative hardness values of butter made from plate-pasteurized and Vacreator-pasteurized cream were 1. 5 and 2.9 kg and 4. 4 and 8.3 kg at the end of 1/2 and 5 hr., respectively, after the completion of working. The highest setting rate, which resulted in a hardness of 6 kg at the end of 30 min., was recorded for butter made from Vacreator-pasteurized cream which was rapidly cooled to 5[degree]F below normal churning temperature and churned after holding for 30 min. Abrupt breaks in the setting curves of this rapidly setting butter indicate that changes in the butterfat crystal form may be involved. In general, the final hardness values of butter stored at 45[degree]F for 30-50 days were not greatly influenced by the setting rates observed at 55[degree]F during the 5-hr. period immediately after the completion of working. There were exceptions when the cream was rapidly cooled to or slightly below churning temperature and also when the cooling of plate-pasteurized cream was delayed at 65[degree]F for 3-4 hr. before final cooling to the churning temperature. The causes of the differences in the setting and final hardness values of butters made from plate-and Vacreator-pasteurized cream were not determined.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 014749236

Download citation: RISBibTeXText

DOI: 10.1017/s0022029900018641


Related references

The hardness of butter from sweet cream compared with that of butter made from sour cream. Versl. Landb. Onderzoek, Dep. Landb., 's Grav., 46(5)C, 305-312, 1940

The hardness of butter made from sweet cream compared with that of butter from sour cream. Versl. Vereeniging Exploitatie Proefzuivelboerderij, Hoorn. 1-8, 1940

Alteration of the microflora and of the nitrogen-containing ingredients in packed sweet cream butter and sour cream butter after storage.. Int. Dairy Congr, 2: 1, 397-410, 1956

Chemistry of butter and butter making. 5. Methods for determining the pH of cream with standardized acidity and of butter made from this type of cream. (Iowa Agric. Exp. Stat. Res. Bull. No. 316). Chemistry of butter and butter making. 5. Methods for determining the pH of cream with standardized acidity and of butter made from this type of cream, 656-695, 1943

The vitamin A content of sour cream butter, sweet cream butter and margarine. J. Dairy Sci, 18: 478, 1935

Influence of short-term storage on the vitamin value of sweet-cream butter produced by different methods. Molochnaia promyshlennost': (2) 30-33, 1979

Winter butter manufacture from frozen cream or sweet-cream butter. Nord. Mejeritidsskr, 30: 4; 5, 59-64; 89-91; 93, 1964

The vitamin A content of sour cream butter, sweet cream butter, and margarines. (Coll. Agric., Univ. Nebraska Agric. Exp. Stat. Res. Bull. No. 79). The vitamin A content of sour cream butter, sweet cream butter, and margarines, Coll. Agric., Univ. Nebraska Agric. Exp. Stat., Aug. 8, 1935

Alfa buttermaking plants for the production of sweet-cream- and ripened-cream-butter.. Milchwissenschaft 15: 5, 210-14, 1960

Studies on the manufacture of sweet cream starter butter. I. Effect of cream-holding temperature. Jour Dairy Res 27(1): 81-89, 1960

Effects of temperature treatment of sweet cream on physical properties of butter i. factors affecting hardness and consistency. Milchwissenschaft 44(3): 156-160, 1989

Quantitative detection of whey cream in sweet cream and butter. Journal of Aoac International 77(2): 488-490, 1994

A process for the production of ripened-cream butter from sweet cream. French Patent Application (FR 2 556 936 A1): 11, 1985

Analysis of sour cream and sweet cream. Determination of the volume increase of whipping cream and of the stability and separation of milk-plasma of whipped cream. Hungarian Standard (MSZ 3727/3-80): 3, 1980

Manufacture of ripened cream butter from sweet cream. Maelkeritidende 90(3): 73, 76-77, 1977