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Optimizing Butter Optimizing Butter MakingMaking
Laura Kelley and Mohammad BiswasLaura Kelley and Mohammad Biswas
CHEN 3820 Chemical Engineering Lab 1CHEN 3820 Chemical Engineering Lab 1
April 24, 2007April 24, 2007
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.
Background: How to Make Butter
• 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/wiki/Milk, April 22, 2007
Milk Content Analysis, per 100 grams
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
How We Made Butter
• Main Ingredient:– Heavy Whipping
Cream
• Methods Used:– Electric Mixer– Manual Shaking
• Agitation causes physical separation of butter and buttermilk
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
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
Experiment 1: Different Ingredients
• Main Ingredient:– Heavy Whipping Cream
• Co-solvents Examined:– Salt– Calcium Supplements
(Calcium Sulfate)– Baking Powder– Cornstarch– Sugar
Results of Experiment 1Time it Takes For Butter to Form
0.00
1.00
2.00
3.00
4.00
5.00
6.00
7.00
8.00
Whipped Cream Transition Butter Forms
Tim
e (m
in)
Control
Salt
Sugar
Cornstarch
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)
Results of Experiment 2 Production of Butter with Salt Concentration Varied
Amount of Salt Added
Tim
e to
Mak
e B
utt
er
Experiment 3: Temperature
• Temperature Variation:– 0oC– 10oC– Room Temperature – 30oC
• Determine the role of temperature on the formation of butter
Results of Experiment 3Temperature Changes Butter Making
Room Temperature
Am
ou
nt
of
Bu
tter
Fo
rmed
(g
)
Tim
e it
Tak
es f
or
Bu
tter
to
F
orm
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