What Are the Steps in Milk Processing?

Butter (Butter) is a kind of solid fat processed from milk. It is a product obtained by filtering part of the water from the thick layer of the upper layer after stirring fresh milk. It is mainly used as a condiment. It is rich in nutrition but high in fat, so don't overdo it.

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Butter

Butter is divided according to the production process, and can be divided into raw butter (made directly from raw milk), ultra-fine butter (only available

Butter nutrition is the first of dairy products. Butter made from milk is rich in nutrients, containing vitamins, minerals, fatty acids, glycated neurophospholipids, cholesterol, butter is also very fragrant for cooking, and can be fried fish, fried

Homemade butter

Material: milk, salt, bottle, cotton cloth, strainer

practice

Shake the milk vigorously in a closed container to separate the fresh butter from the milk (you can also use animal fresh butter directly, starting from step 2)

Put in a blender and stir to remove fat and form a solidified state (because centrifugal force will destroy milk fat, the oil and water in milk fat will separate)

Rinse slightly with cold water to remove impurities

Absorb excess water with a filter and cotton cloth, and let it stand for a while to let the water release

Continue to put it back into the juicer and stir, filtering excess water

Add the right amount of salt and mix well

Butter is rarely consumed directly and is usually used as an adjunct to cooking food.

1. Fat-soluble nutrients in milk are all present in milk fat, including vitamin A, vitamin D, a small amount of vitamin K, and carotene. Therefore, butter is an excellent source of vitamin A and vitamin D, and its yellow color comes from carotene.

2. Butter nutrition is the first in dairy products. Butter made from milk is rich in nutrients, containing vitamins, minerals, fatty acids, and saccharification.

In terms of diet, butter is suitable for all ages, 10 to 15 grams each time. Butter is usually a good adjunct for cooking food. However, when eating butter, it should be noted that pregnant women, obese people, diabetic patients, etc. should not eat it, and men should not eat more, because excessive intake may cause prostate enlargement.

Cream and butter ^[2]

The historical record of butter dates back to the ancient times five or six thousand years ago and can be found in some ancient Indian books and the works of ancient Greek writers. But at that time, people did not use butter as food, but as medicine, cosmetics and sacrifices to gods. Butter was first invented by a small number of people living in the grasslands and cold north. As a food, it has a solemn status because it is scarce and precious.

Butter was introduced to the table by herders 3,000 years ago. In ancient Roman and Greek times, it was a food of nomadic civilization, like milk,

The butter is simply turned into a light yellow (a bit whitish and the volume increases about 1 times)

If it is used to wipe the cake, you need to add egg white sugar water. The method is to first beat the egg white and boil the sugar and water into the beaten egg white. Stir until frothing (a little whitish volume increases by 1.5-2 times) We call BUTTER CREAM butter cream can be used to wipe cakes or add nuts and peanut butter to make delicious buns and cakes. Need to soften the butter at room temperature (not a liquid, it can be softened)

About clarified butter

Some comrades may have seen the word "clarified butter" and mistaken it for a special butter. In fact, it can be understood as a part of butter obtained through separation. The method is: put solid butter in a pot and heat it until it is completely melted, and skim the floating foam. After it is allowed to cool naturally, it will be layered. The upper part is clarified butter, and the lower part is impurities (seemingly the same amount of impurities and clear butter ..). The usage is to make sauces for grilled foods. For example, scallions and spices are boiled in white wine vinegar, add water and egg yolk, and heat and stir until thick. Pay attention to temperature control not to reach 65 degrees to prevent the yolk from condensing. Then add the clarified butter little by little until it becomes milky, then add the diced tomatoes and other spices, and it is ready for use.

The butter's packaging requirements are mainly to protect its fragrance, texture, appearance, moisture and color. Airtight packaging is very important, not only to protect its fragrance from being lost, but also to resist the pollution of external odors, because butter easily absorbs foreign odors. Due to the emulsion characteristics of butter, the fats therein are particularly susceptible to oxidation and rancidity. Trace metal ions remaining on the machinery and equipment of the processing plant will also give the butter a "fishy" smell. Butter packaging is usually made of parchment paper, aluminum foil / sulfuric acid paper, or a composite of aluminum foil and greaseproof paper. Parchment is brittle and should contain more than 9% of moisture and be stored in a dust-free, clean place with a humidity of 50% to 80%. If it is too dry, the parchment paper will become brittle and will easily break during packaging. Conversely, if it is too moist, it is easy to grow mold and contaminate butter. Although parchment paper is resistant to oil, it can still transmit oxygen, and its translucency will transmit light, and it will easily promote the oxidation of butter. The long-term storage of fat-resistant packaging is still the safest to use aluminum foil composite materials. However, the composite material of aluminum foil and plastic film is not ideal because most plastic films are breathable, leading to the loss of buttery flavor and poor oil resistance. It is best to use aluminum foil / paper composite materials. Paper not only plays a reinforcing role, but can reduce the thickness of aluminum foil. At the same time, paper can improve the process operation performance of packaging machine machinery. European countries generally use aluminum foil / parchment composites to package butter.

The cream obtained after the milk is centrifuged, and the dairy product made by maturation, stirring, and pressing is called butter, also known as butter and butter. The butter is a pale yellow solid at normal temperature. After heating and melting, it has a unique milky flavor. High-quality butter has a fragrant scent, and the structure is fine and uniform, and no moisture exudates on the cut surface. Today, butter is also an indispensable ingredient for high-end cooking and daily cooking, and has been labeled with high-level, luxury, and purity in a certain sense.

It wasn't until the 7th century AD that European talents first started eating butter. At the time, people ate it with a strong sense of superstition. It is believed that butter is a very clean food, and it must not be a little bit dirty, even a few more glances are blasphemy. As a result, butter workers in many places are generally blind. To this day, some parts of Europe still maintain the ancient custom of fasting butter on Sundays.

In the south of Europe, edible vegetable oils are very popular, where butter is expensive and rare and exists as a luxury in people's lives. Medieval butter became a ban. This ban caused relatively little inconvenience to the southern residents, because southerners used olive oil or

In India, butter is obtained by chance. When full-fat cow's milk is transported in a leather bag on horseback, the milk fat is stirred to form a butter product due to the rugged terrain. The first butter production dates back to 1500-2000 BC, and was in Asia

We have learned from our Chinese Buddhism that the precepts and precepts of Buddhism are understood in a continuous sublimation manner. This can be analogized to the process of making ghee: milk is derived from cows, cream is derived from milk, butter is derived from cream, and ghee is extracted from melted butter, which is derived from the 12th law of Buddhism.

In China's Tang Dynasty, three different grades of milk-based products were milk wine, cream, and clarified butter. In the rule of Buddhism, each stage symbolizes a sublimation of the soul. The "clarified butter" phase symbolizes the final idea of the Buddhist spirit.

In my country

Butter is not part of the traditional Japanese diet. It was not until the 1960s that residents of western Japan increased their demand for milk and dairy products in their diets. At the same time, butter consumption became common. Japan consumes an average of 0.8kg per person per year, which is 1/3 of the United States, 1/10 of France and Germany.

It was not until the mid-19th century that the dairy industry became very common in Japan. Before World War II, Japan had very little contact with the West. Japan and Portugal only had contact in the 16th century, and then in the 19th century, thousands of British and Americans came to Japan. Westerners with blue eyes and red hair caused a great shock in Japan because of the folklore in Japan. People in this style are considered fairies. The Japanese are frightened by these Westerners, and they believe that Westerners' underarm odor is caused by the high animal fats in their diet. Therefore, the Japanese rarely contact animal products, and they hate these westerners with underarm odor. With the import of Ayrshire cows from Scotland and Holstein cows from the Netherlands to Japan, Hokkaido imitated in 1923

Milk powder, liquid milk, yogurt and other products have been fully developed in China, and butter as a member of dairy products, accounted for a small proportion of China's total dairy output. Throughout the world, butter has sacred qualities. Throughout the ages, butter has symbolized strength, power, sacredness, kindness, happiness, health, purity, and a good quality of life. Its existence has lasted for thousands of years in people's lives, cultures and civilizations. The 2008 Olympic Games and the 2010 Shanghai World Expo provided good opportunities for the development of butter products. It is believed that China's butter products will definitely develop by leaps and bounds.