Abstract
Production of butter is a very old way of preserving milk fat which is an essential part of the nutritional value of milk. Butter, which has pseudoplastic properties, is manufactured in four varieties different in flavour and taste; sweet cream, unsalted butter; sweet cream, salted butter; cultured, unsalted butter and cultured, salted butter. Butter is a water-in-oil emulsion in which fat globules, fat crystals, water droplets, and air bubbles are dispersed. The main factors limiting the keeping quality of butter are microbial deterioration, lipolysis and oxidation. Pre-treatment of cream including heat treatment, temperature cycling and fermentation is discussed.
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