Ünite 13: Butter-Technology — Önemli Kavramlar

A colloidal system where microscopic water droplets are dispersed uniformly throughout a continuous lipid or fat phase. In traditional butter technology, butter is defined as a water-in-oil emulsion containing a minimum of 80% fat that entraps water and air bubbles within a complex crystal network.

The standard industrial continuous butter-making method where milk is concentrated to cream, pasteurized, crystallized via temperature treatment, and then churned to invert phases into butter granules and buttermilk. It forms the backbone of modern large-scale commercial butter manufacturing.

The thermodynamic and mechanical transformation where the internal and external phases of an emulsion swap roles. In butter making, this occurs when crystallized cream (an oil-in-water emulsion) is churned and converted into butter granules and buttermilk (a water-in-oil emulsion).

The percentage of fat present in a solid crystalline state relative to liquid oil within a lipid mixture at specific temperatures. SFC profiles dictate the firmness, spreadability, and melting behavior of butter and butter blends.

An advanced industrial heat transfer and crystallization equipment utilized heavily in margarine technology and low-fat butter production. It continuously scrapes the inner cylinder wall to ensure uniform heat exchange and crystal formation for smooth product textures.

A purified form of milk fat produced by removing almost all water and non-fat milk solids from cream or butter, containing a minimum of 99.8% milk fat. It is frequently melted and utilized as a reliable fat phase foundation in recombined butter manufacturing.

Spreadable dairy products formulated by blending milk fat with lower-melting fractions of butter oil or liquid vegetable oils to modify the solid fat content profile. This allows the product to remain soft and easily spreadable directly upon removal from a refrigerator.

A mechanical kneading unit equipped with intermeshing pins attached to a rotating shaft and stationary housing, used in SSHE processing lines. It provides essential post-crystallization working to plasticize fat crystal networks in recombined butter and margarine production.

A specialized high-shear mixing unit designed for the addition of liquid oil or secondary liquid phases into butter during traditional continuous manufacturing. Its specialized hydraulic design successfully manages phase inversion from an initial O/W emulsion to a stable W/O system.

A major quality defect in butter manufacturing characterized by the separation of liquid fat from the continuous solid matrix. It is heavily influenced by interrelated processing parameters during cream treatment and mechanical working.