Food Commodities: Butter

Butter: Nutritional Value and Production

Nutritional Value of Butter

Types of Protein

• Casein and Whey Proteins: Butter contains small amounts of milk proteins, predominantly casein and whey. These proteins are valuable for their amino acid content and contribute to the overall nutritional value of butter, albeit in smaller quantities compared to other dairy products.

Types of Fat

• Saturated Fats: The majority of the fat in butter is saturated, which can influence cholesterol levels. It's important for students to understand the implications of saturated fats on health.
• Trans Fats: Some butter may contain trace amounts of naturally occurring trans fats.

Vitamins and Minerals

• Fat-Soluble Vitamins: Butter is a source of fat-soluble vitamins, particularly Vitamin A, which is essential for vision and immune function, and Vitamin E, an antioxidant that protects body tissues.
• Other Nutrients: Butter contains small amounts of other vitamins like Vitamin D and K, and minerals like calcium, although in lower quantities than other dairy products.

Dietary Considerations

• Caloric Content: High in calories, butter should be used in moderation within a balanced diet.
• Cholesterol Content: High cholesterol individuals should be cautious about the amount of butter in their diets.

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Food Commodities: Butter

Production of Butter

Pasteurization

• Process: Fresh cream is pasteurised to destroy harmful bacteria and increase the product's shelf life.
• Temperature: This involves heating the cream to a specific temperature for a set duration.

Chilling

• Purpose: The pasteurised cream is chilled to prepare it for churning.
• Temperature: This is done at temperatures that optimise the fat crystallisation process.

Churning

• Method: Churning agitates the cream, causing the fat globules to coalesce and form butter grains.
• Outcome: The process separates the butterfat from the buttermilk.

Draining

• Buttermilk Removal: After churning, the buttermilk is drained off, leaving behind the solid butter.
• Consistency: The butter is then kneaded to ensure a uniform consistency.

Addition of Salt

• Flavour and Preservation: Salt may be added for flavour and as a preservative.
• Types: Both salted and unsalted varieties are produced, catering to different consumer preferences.

Weighing, Packaging, and Labelling

• Standardisation: Butter is weighed to ensure consistent portion sizes.
• Packaging: It is then packaged in various formats, from sticks to tubs, depending on market demand.
• Labelling: Labels provide information on nutritional content, expiration date, and any additives.

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Food Commodities: Butter

Exam Focus: Questions and Answers

1. Describe the nutritional components of butter, focusing on its fat content.

Butter is predominantly composed of saturated fats, which can impact cholesterol levels. It also contains small amounts of monounsaturated and polyunsaturated fats, along with trace amounts of naturally occurring trans fats. These fats contribute to butter's caloric density and flavour profile.

2. Outline the steps involved in the production of butter from pasteurisation to packaging.

Butter production begins with the pasteurisation of cream, followed by chilling to optimise fat crystallisation. The cream is then churned to separate butterfat from buttermilk. After churning, the buttermilk is drained off, and the butter is kneaded for consistency. Salt may be added for flavour and preservation. Finally, the butter is weighed, packaged, and labelled for distribution.

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Food Commodities: Butter

Butter: Culinary Uses, Storing, and Cooking

Culinary Uses of Butter

Baking

• Function: Butter provides moisture, richness, and flavour in baked goods.
• Examples: Used in cakes, cookies, pastries, and bread for a tender crumb and golden crust.

Cooking

• Sautéing and Frying: Adds flavour and aids in browning. Ideal for sautéing vegetables or frying eggs.
• Sauces: Forms the base for many classic sauces, like hollandaise and béchamel.
• Finishing Touch: A small amount of butter can be stirred into cooked dishes like risotto or vegetables for added richness and glossy appearance.

Flavouring

• Herb Butters: Mixing butter with herbs, spices, or other flavourings to create a versatile condiment.
• Spreading: Simply used as a spread on bread, rolls, or toast for added flavour and moisture.

Guidelines for Storing Butter

Refrigeration

• Temperature: Store butter in the refrigerator at 4°C to 8°C.
• Packaging: Keep it in its original packaging or a butter dish to prevent absorption of other food odours.

Freezing

• Long-Term Storage: Butter can be frozen for up to six months. Wrap it in foil or a freezer bag to prevent freezer burn.
• Thawing: Thaw frozen butter in the refrigerator for several hours or overnight before use.

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Food Commodities: Butter

Avoiding Spoilage

• Air Exposure: Limit exposure to air to prevent rancidity.
• Separation: Keep unsalted and salted butter separate to prevent flavour transfer.

Guidelines for Cooking with Butter

Heat Management

• Burning Point: Butter burns at a lower temperature than oils. Cook on medium heat to avoid burning.
• Clarified Butter: For higher-heat cooking, use clarified butter, which has a higher smoke point.

Combination with Oils

• Preventing Burning: Mixing butter with a small amount of cooking oil can prevent it from burning during high-heat cooking.

Baking

• Room Temperature: Use room-temperature butter for baking to ensure even mixing.
• Creaming: Cream butter with sugar until light and fluffy for a proper rise in cakes and cookies.

Finishing Dishes

• Adding at the End: Add a small amount of butter at the end of cooking for a silky finish and enhanced flavour.

Exam Focus: Questions and Answers

1. Explain the role of butter in baking.

In baking, butter provides moisture, richness, and flavour to a variety of baked goods. It contributes to a tender crumb in cakes and cookies and a flaky texture in pastries. When creamed with sugar, it helps in leavening, resulting in a light and airy texture.

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Food Commodities: Butter

2. Describe proper storage techniques for butter.

Butter should be stored in the refrigerator at a temperature of 4°C to 8°C, ideally in its original packaging or a butter dish to protect against odour absorption. For long-term storage, butter can be frozen for up to six months, wrapped in foil or a freezer bag. It's important to keep butter away from strong-smelling foods and to separate salted and unsalted varieties.