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A Manufacturing Method for Improving the Physical Characteristics of Winter Butter^{1, 2,}

Department of Food and Dairy Technology, Oregon State College, Corvallis

ABSTRACT

Two methods of manufacturing butter were studied. One, the control procedure, consisted of cooling the cream after pasteurization to 46° F. The cream was held at that temperature overnight (15 hr.) and churned the next morning. The other method, the cream-temperature treatment or experimental method, consisted of cooling the cream after pasteurization to 46° F. and holding it at that temperature for 2 hr. Then it was heated slowly to 66° F. (heating time 1 hr.) with water in the jacket of the vat at 79° F. This temperature was maintained for 6 hr. The cream was then cooled to 61° F., held overnight (15 hr.), and churned the next morning.

Examination of the butter made by the two methods, when at a temperature of 48° F., showed that the cream-temperature treatment resulted in butter that was relatively soft and waxy and possessed smooth spreading properties. The butter made by the control procedure was generally hard, crumbly, and sticky and had poor spreading properties. Chilled wash water (40° F. or lower) and low-temperature storage (below 0° F.) were also found to be beneficial in the attainment and maintenance of desirable body characteristics in butter.

¹ Paper No. 1247.

² Taken from data submitted to the graduate faculty, Oregon State College, by the senior author in partial fulfillment of the requirements for the M.S. degree.

³ Present address: Department of Dairy Industries, University of Minnesota, St. Paul.

⁴ Present address: 8787 Golden Ridge Road, Lakeside, California.