Class Lecture Defects in Butter Dr Sanjeev Kumar

Class Lecture Defects in Butter Dr. Sanjeev Kumar Associate Professor Department of Dairy Technology SGIDT, Patna-14

DEFECTS IN BUTTER DEFECT S CAUSES PREVENTION Using acid / under-neutralized cream Use sweet , optimum neutralized cream Over-neutralization of cream Optimum neutralization Intake of bitter weeds by animals or lipase activity during cream separation Eradication of offending weeds & check lipase activity Cheesy Growth of proteolytic bacteria Storage of cream at 5°C or below Cooked Over-heating of cream during pasteurization Optimum heating High-acid salted butter Unsalted butter cold storage Acidic Alkaline Bitter Fishy

DEFEC TS CAUSES PREVENTION Rancid Fat hydrolysis due to lipase action Inactivating lipase by proper pasteurization Poor quality cream Avoid long storage Yeasty Using old yeasty cream Use fresh , sweet cream Spong y / Weak Inadequate cooling & ageing, churning at high temp Adequate cooling & ageing, churning Mottled Inadequate washing of butter grains, incorporation of salt in butter Adequate washing, proper incorporation of salt in butter Stale Streaky Uneven & incomplete working Even & complete working of / wavy of butter Dull / Pale Overworking of butter

Gritty • Cause: - Undissolved coarse salt, incorrect salting • Prevention: - Correct salting with properly grinded salt Crumbly • Cause : - Under working of butter, sudden chilling of butter soon after production • Prevention : - Adequate working of butter, controlled cooling Gummy • Cause: - High fats having high melting point • Avoid feeds containing high melting point fats

Grainy • Incorrect neutralization of high acid cream with lime. • Oiling off of fat during butter making. Greasy • Cause: Overworking of butter • Prevention: adequate working of butter. Leaky • Cause: - Underworking of butter, overchurning at high temp, incorrect cooling & ageing • Prevention: -Adequate working, correct churning temp , correct cooling & ageing

Butter and disease Typhoid fever: - In 1917 at U. S. A, two reasons of spread of Tuberculosis organism are: Øbutter produced from unpasteurised cream ØEmployee suffering from this disease Food poisoning : - Causative organism is Staphylococcus aureus Diphtheria : - Carrier - working man on farm