Butter is a dairy product containing up to 80% butter fat (in commercial products) that is solid when it is cooled and at room temperature in some areas and is liquid when heated. This is made by stirring cream or fresh milk or fermented to separate butterfat from buttermilk. It is commonly used as a spread on baked or grilled bread products and spices on cooked vegetables, as well as in cooking, such as baking, sauce, and frying. Butter consists of butter, milk and water proteins, and in some types, added salt. Butter can also be sold with added flavorings, such as garlic butter.
Most often made from cow's milk, butter can also be made from other mammalian milk, including sheep, goats, buffalo, and yak. Salt like milk salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee , which is almost entirely butter fat.
Butter is a water-in-oil emulsion produced from a cream inversion; in a water-in-oil emulsion, milk protein is emulsifier. Butter remains solid when cooled, but softens the consistency that can spread at room temperature, and melts into a consistency of thin liquids at 32-35 Â ° C (90-95 Â ° F). The density of butter is 911 g/L (0.950 lb per pint US). It usually has a pale yellow color, but varies from yellow to almost white. The unmodified color depends on animal feed and animal genetics but is generally manipulated with food colorings in commercial manufacturing processes, most often annatto or carotene.
Video Butter
Etimologi
The word butter comes (through Germanic) from the Latin butyrum , which is the latinization of the Greek word ???????? ( bouturon ). This might be construction meaning "cheese-cow", from ???? ( bous ), "cow, cow" ????? ( turos ), "cheese". However, the earliest proven form of the second rod, turos ("cheese"), is the Greek Mycenaean tu-ro , is written in the Linear B Linear script as ??. The word basic remains in the name of butyric acid, a compound found in rancid butter and dairy products such as Parmesan cheese.
In general, the term "butter" refers to a dispersed milk product when it is not qualified by another descriptor. The word is generally used to describe vegetable or bean and peanut products such as peanut butter and almond butter. It is often applied to spread fruit products such as apple butter. Fats such as cocoa butter and shea butter that remain solid at room temperature are also known as "butter". Non-dairy items that have the consistency of butter milk can use "butter" to refer to that consistency with the mind, including foods such as maple butter and witch butter and non-food items such as butter under baby, hyena butter, and butter stone.
Maps Butter
Production
Un-homogenized milk and cream contain butter fat in microscopic bubbles. These grains are surrounded by membranes made of phospholipids (fatty acid emulsifiers) and proteins, which prevent fat in the milk from converging into one mass. Butter is produced with anxious cream, which destroys this membrane and allows milk fat to combine, separating from other parts of the cream. Variations in the production method will create butter with a different consistency, largely because of the butter fat composition in the finished product. Butter contains fat in three separate forms: butter fat, butter crystal fat, and undamaged fatty lumps. In finished products, different proportions of these forms result in a different consistency in butter; butter with lots of crystal is harder than butter which is dominated by fat free.
Mix up producing small butter grains floating in the water-based cream section. This aqueous liquid is called buttermilk - although the most common buttermilk is skim milk directly fermented. Buttermilk dried; sometimes more buttermilk is removed by rinsing the grain with water. Then the seeds "work": pressed and squeezed together. When prepared manually, this is done by using a wooden board called scotch hand. It consolidates butter into dense masses and breaks the butter milk bags or water into tiny droplets.
The commercial butter is about 80% butter fat and 15% water; traditionally made butter may have at least 65% fat and 30% water. Butterfat is a mixture of triglycerides, triads derived from glycerol and three of several groups of fatty acids. Butter becomes rancid when this chain breaks down into smaller components, such as butyric acid and diacetyl. The density of butter is 0.911 g/cm 3 (0.527 oz/in 3 ), almost the same as ice.
In some countries, butter is given value before commercial distribution.
Type
Before making modern factory butter, the cream is usually collected from some milking and therefore is several days old and somewhat fermented when the butter is made. Butter made from fermented cream is known as cultured butter . During the fermentation process, this cream naturally gets watery when the bacteria convert milk sugar to lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes flavor products more flavorful and more "butter". Currently, cultured butter is usually made from pasteurized creams that fermentation is produced by the introduction of Lactococcus and Leuconostoc bacteria.
Another method of producing cultured butter, developed in the early 1970s, is to produce butter from fresh cream and then incorporate bacterial culture and lactic acid. Using this method, the taste of cultured butter grows when butter is old in cold storage. For manufacturers, this method is more efficient, because aging creams used to make butter need more space than just storing finished butter products. The method for making artificial butter simulations is to add lactic acid compounds and flavor directly to fresh cream butter; while this more efficient process is claimed to simulate the taste of cultured butter, the resulting product is not cultured but instead spiced.
Dairy products are often pasteurized during production to kill pathogenic bacteria and other microbes. Butter made from fresh pasteurized cream is called sweet cream butter . The production of first sweet cream butter became common in the 19th century, with the development of cooling and mechanical cream separators. Butter made from fresh or cultured pasteurized cream is called raw cream butter . While butter made from pasteurized cream can be stored for several months, raw cream butter has a shelf life of about ten days.
Across Europe, butter cultured is preferred, while sweet cream butter dominates in the United States and Britain. Cultured butter is sometimes labeled "European-style" butter in the United States, though cultured butter is made and sold by several people, notably Amish, the dairy company. Butter of commercial crude cream is almost unheard of in the United States. Crude butter cream is commonly found only at home by consumers who have purchased raw milk directly from dairy farmers, skim the cream itself, and make butter with it. Very rare in Europe too.
Several "scattered butters" have been developed. It stays softer at colder temperatures and therefore easier to use right out of cooling. Some methods modify the butter-fat arrangement through chemical manipulation of the finished product, some manipulate animal feed, and some put vegetable oil into butter. "Whipped" butter, another product designed to spread more, is aeration by incorporating nitrogen gas - normal air is not used to avoid oxidation and rancidity.
All categories of butter are sold in salted and salty form. Either granular salt or strong salt water is added to salted butter during processing. In addition to the enhanced taste, the addition of salt acts as a preservative. The amount of butter fat in the finished product is an important aspect of production. In the United States, products sold as "butter" must contain at least 80% butterfat. In practice, most of the American butter contains a little more than that, averaging about 81% butter fat. European butter generally has a higher ratio - up to 85%.
Clarifying butter is butter with almost all water and milk solids removed, leaving almost pure butter fat. The clarifying butter is made by heating butter to its melting point and then letting it cool; after settling, the remaining components are separated by density. At the top, whey proteins form the skin, which is removed. The resulting fatty fats are then poured from a mixture of water and casein proteins that precipitate at the bottom.
Ghee is butter that has been heated to about 120 Â ° C (250 Â ° F) after the water evaporates, turning the milk solids into chocolate. The process is ghee flavor, and also produces antioxidants that help protect it from rancidity. Because of this, the ghee can be stored for six to eight months under normal conditions.
Whey butter
Creams can be separated (usually with centrifugal separators) from whey instead of milk, as a by-product of cheese making. Butter butter can be made from whey cream. Whey cream and butter has a lower fat content and taste more salty, sharp and "cheesy". They are also cheaper than cream and "sweet" butter. The whey fat content is low, so 1000 pounds of whey will usually give 3 pounds of butter.
Idlers Europe
There are some butter produced in Europe with protected geographical indications; these include:
- Beurre d'Ardenne, from Belgium
- Beurre d'Isigny, from France Beurre des Charentes and Beurre des Deux-SÃÆ'¨vres under the same classification), from France
- Beurre Rose, from Luxembourg
- Mantequilla de Soria, from Spain
- Mantega de l'Alt Urgell i la Cerdanya, from Spain
History
The earliest butter is from sheep or goat's milk; livestock is not considered to have been domesticated for another thousand years. The ancient method of butter making, still used today in parts of Africa and the Near East, involves half-filled goatskin with milk, and expands with air before being sealed. The skin is then hung with a strap on a tripod of a stick, and it rocks until the movement leads to the formation of butter.
In the Mediterranean climate, butter is not quickly classified - unlike cheese, it is not a practical method to keep the milk nutrients. The ancient Greeks and Romans seemed to regard butter as food more suited to the northern barbarians. A game by the Greek comic poet Anaxandrides refers to Thracian as boutyrophagoi , "butter eater". In his book Natural History Pliny the Elder calls "the finest food among the barbarians", and goes on to explain the nature of the medicine. Later, doctors Galen also describes butter as a drug agent only.
Historian and linguist Andrew Dalby says most references to butter in the ancient Near East text should be more accurately translated as ghee. Ghee is mentioned in the Periplus of the Erythraean Sea as a typical trade article about the first century CE Arabian Sea, and the Roman geographer Strabo describes it as a commodity of Arabia and Sudan. In India, the ghee has become a symbol of sanctity and offerings to the gods - especially Agni, the Hindu fire god - for over 3000 years; references to the sacred nature of ghee appear many times in Rgveda , about 1500-1200 BC. The story of Krishna's son stealing butter remains a popular children's story in India today. Since prehistoric India, ghee has become a staple food and is used for ceremonial purposes, such as lighting holy lights and firewood wood.
Medieval
In the cold climate of northern Europe, people can keep butter longer before spoiled. Scandinavia has the oldest tradition in Europe in the export trade of butter, at least since the 12th century. After the fall of Rome and through much of the Middle Ages, butter was a common food in much of Europe - but has a low reputation, and so consumed mainly by farmers. Butter is slowly becoming more acceptable to the upper classes, especially when the early 16th century Roman Catholic Church allowed consumption during Lent. Bread and butter became a common fare among the middle class, and the English, in particular, gained a reputation for their liberal use of melted butter as a sauce with meat and vegetables.
In ancient times, butter was used for fuel in lamps instead of oil. The Butter Tower of Rouen Cathedral was founded in the early 16th century when Archbishop Georges d'Amboise allowed the burning of non-oil butter, which was rare at the time, during Lent.
In northern Europe, butter is sometimes treated in a way that is unheard of today: the butter was put into a barrel and buried in peat soil, perhaps for years. Such "fatty butter" will develop a strong flavor when it is old, but still edible, mostly due to the unique cool, airless, antiseptic and acidic environment of the peat swamp. Such buried butter firkins are the most common archaeological finds in Ireland; The National Museum of Ireland - Archeology has some that contain "substances like gray cheese, some hardened, not much like butter, and quite free from decay." This practice was most common in Ireland in the 11th-14th centuries; it all ended before the 19th century.
Industrialization
Like Ireland, France became famous for its butter, especially in Normandy and Brittany. By the 1860s, butter had become so popular in France that Emperor Napoleon III offered a prize money for a cheap substitute to supplement an inadequate supply of French butter. A French chemist claimed a gift with the discovery of margarine in 1869. The first margarine was beef fat seasoned with milk and worked like butter; Vegetable margarine follows after the development of hydrogenated oil around 1900.
Until the 19th century, most of the butter was made by hand, on the farm. The first butter factory appeared in the United States in the early 1860s, after the introduction of a successful cheese factory a decade earlier. In the late 1870s, centrifugal chromate separators were introduced, marketed most successfully by Swedish engineer Carl Gustaf Patrik de Laval. It dramatically speeds up the process of making butter by eliminating the slow pace of letting the cream naturally rise to the top of the milk. Initially, all the milk was sent to the butter factory, and the cream separation took place there. However, soon, the cream separation technology becomes small and cheap enough to introduce additional efficiency: separation is done on the farm, and the cream itself is delivered to the plant. By 1900, more than half of the butter produced in the United States was manufactured; Europe followed soon after.
In 1920, Otto Hunziker wrote the Industrial Butter, Prepared for Factories, Schools and Laboratories , a well-known text in the industry that enjoyed at least three editions (1920, 1927, 1940). As part of the efforts of the American Association of Milk Sciences, Professor Hunziker and others published articles on: causes of infertility (odor defects, different from rancid, flaw defects); mottles (aesthetic problems associated with uneven colors); introduces salt; impact of metal cream and fluids; and acidity measurements. This publication and other ADSA publications help to standardize international practices.
Butter also provides additional income for farming families. They use wooden ornaments with ornate carvings to put butter into pucks or small bricks for sale at nearby markets or public stores. Decorative identifies farms that produce butter. This practice continues until mechanized production and butter are produced in the form of less decorative sticks. Today, butter pressing is still used for decorative purposes.
The consumption of per capita butter decreased in most western countries during the 20th century, largely due to the increasing popularity of margarine, which was cheaper and, until recently, considered healthier. In the United States, margarine consumption exceeded butter during the 1950s, and it still happens today that more margarine than butter is eaten in the US and EU.
Packaging
United States
In the United States, butter is traditionally made into small square blocks with a pair of wooden butter paddles. It is usually produced in 4-ounces (sticks) each of which is wrapped in rolled or foiled paper, and sold with a package of 1 pound (0.45 kg) of 4 bars. This practice is believed to have originated in 1907, when Swift and Company began packing butter in this way for mass distribution.
Due to historical differences in butter printers (machine cut and butter packages), 4-ounce sticks are usually produced in two different forms:
- The dominant form to the east of the Rocky Mountains is Elgin, or an East pack form, dubbed for dairy products in Elgin, Illinois. The wand measures 4 3 / 4 by 1 1 / 4 by 1 1 / 4 inch (121 mm mm - 32 mm * 32 mm) and is usually sold stacked two-by-two in an elongated cube-shaped box.
- In the West of the Rocky Mountains, butter printers are standardized in different shapes now referred to as Western packs. This butter stick measures 3 1 / 4 by 1 1 / 2 by 1 1 / 2 inch (83 mm × 38 mm × 38 mm) and is usually sold with four sticks packaged side by side in a rectangular box.
Most butter dishes are designed for Elgin-style butter sticks.
Butter stick wrappers are typically marked with a split for 8 tablespoons of US (120 ml), which is smaller than the original volume: the Elgin-pack form is 8.22 US tbsp, while the Western-pack form is 8.10 US tbsp. Printing on fresh buttery wrap ("sweet") is usually red, while salted butter is usually blue.
Elsewhere
Outside the United States, butter packets form more or less the same, but butter is measured for sale and mass-cooked (not by volume or unit/stick), and sold in 250 g (8.8 oz) and 500 g (18 oz). The packaging is usually paper foil and paper-wax paper. (Waxed paper is now a siliconized substitute, but it is still referred to in some places as parchments, from the wrappings used in the last century, and the term 'wrapped in parchment' is still used where the paper itself is used, without tin foil breaks the thin layer.)
Butter for commercial and industrial uses is packaged in plastic buckets, tubs, or drums, in quantities and units corresponding to the local market.
Worldwide
In 1997, India produced 1,470,000 metric tons (1,620,000 tons) of butter, mostly consumed domestically. Second in production is the United States (522,000 tons or 575,000 short tons), followed by France (466,000 tons or 514,000 short tons), Germany (442,000 tons or 487,000 short tons), and New Zealand (307,000 t or 338,000 short tons). France ranks first in per capita butter consumption by 8 kg per capita per year. In terms of absolute consumption, Germany ranks second after India, using 578,000 metric tons (637,000 tons) butter in 1997, followed by France (528,000 tons or 582,000 short tons), Russia (514,000 tons or 567,000 short tons), and the United States (505,000 t or 557,000 short tons). New Zealand, Australia, and Ukraine are some countries that export a significant percentage of the butter they produce.
Different varieties are found all over the world. Smen is a flavored Moroccan clay butter, buried in the ground and months old or years old. A similar product is the Hunza Valley, where yak and butter yak can be buried for decades, and used at weddings. Butter Yak is a specialty in Tibet; tsampa , barley flour mixed with yak butter, is a staple food. Butter tea is consumed in the Himalayas in Tibet, Bhutan, Nepal and India. It consists of tea served with an intense flavor - or "rancid" - butter yak and salt. In developing countries in Africa and Asia, butter is traditionally made from sour milk rather than cream. It takes several hours of stirring to produce a butter seed that can be used from fermented milk.
Saving and cooking
Normal butter softens with a consistency that can spread around 15 ° C (60 ° F), well above the refrigerator temperature. The "butter compartment" found in many refrigerators may be one of the warmest parts in it, but it still leaves enough butter. Until recently, many refrigerators sold in New Zealand featured "butter conditioners", a warmer compartment than the rest of the refrigerator - but kept cooler than room temperature - with small heaters. Keeping tightly wrapped butter delays rancidity, which is accelerated by exposure to light or air, and also helps prevent it from picking up other odors. Butter lunches have a shelf life of several months at refrigerator temperatures. Butter can also be frozen to extend the storage life.
The "French Butter Dish" or "Acadian Butter Plate" has a lid with long interior lips, which sit in a container with a little water. Usually the cup holds enough water to soak the inner lips when the dish is closed. Butter packed into the lid. Water serves as a seal to keep butter fresh, and also keep butter from getting too hot in hot temperatures. This method allows butter to sit on the table for several days without damaging.
Once the butter is softened, the spices, herbs, or other flavoring ingredients can be mixed into it, producing so-called compound butter or composite butter (sometimes also called > buttered butter ). Butter compounds can be used as spread, or cooled, sliced, and placed into hot food to melt into sauce. Sweetened butter butter can be served with dessert; Such hard sauce is often flavored with spirits.
Liquid butter plays an important role in the preparation of sauce, most definitely in French cuisine. Beurre noisette (hazelnut butter) and Beurre noir (black butter) is a melted butter sauce cooked to milk solids and sugar turns to golden or dark brown; they often end with the addition of vinegar or lemon juice. Hollandaise sauce and bÃÆ'Ã… arnaise are egg yolks and liquefied butter emulsions; they are basically mayonnaise made with butter, not oil. Hollandaise sauce and bÃÆ'Ã… arnaise are stabilized with strong emulsifiers in egg yolks, but the butter itself contains an adequate emulsifier - mostly fatty lump fat membranes - to form a stable emulsion by itself. Beurre blanc (white butter) is made by stirring butter into vinegar or wine, forming an emulsion with a creamy creamy texture. Beurre montà ©  © (butter prepared) melted but still buttered emulsions; it lends her name to the habit of "putting in" the sauce with butter: stirring cold butter into water-based sauces at the end of cooking, giving a thicker body dressing and sparkling luster - and butter flavor.
In Poland, butter lamb ( Baranek wielkanocny ) is a traditional addition to Easter Eating for many Polish Catholics. Butter is formed into lamb either by hand or in sheep-shaped mold. Butter is also used to make edible decoration for other decorative dishes.
Butter is used for sautÃÆ'Â ing and frying, although the milk solid is brown and burns above 150 Ã, Â ° C (250 Ã, Â ° F) - rather low temperatures for most applications. The smoke point of butter fat is about 200 ° C (400 ° F), so the clarified butter or ghee is more suitable for frying. Ghee has always been a common frying medium in India, where many people avoid other animal fats for cultural or religious reasons.
Butter fills several roles in baking, where it is used in the same way as other solid fats such as lard, fat, or butter, but has a better-tasting flavor to complement the sweet-baked food. A lot of cake batter and some fermented pastry dough, at least in part, with stirring butter and sugar, which introduces air bubbles into butter. The little bubbles that are locked in butter expands in the heat of baking and baking cakes or cookies. Some cakes like cookies may not have any other source of moisture but water in butter. Dried pastries such as pie doughs include solid fat pieces into the dough, which becomes a flat layer of fat as the dough is rolled. During grilling, the fat melts, leaving a scaly texture. Butter, as it tastes, is a common choice for fat in such dough, but can be more difficult to do than shortening because of its low melting point. Cake makers often cool all their ingredients and equipment while working with butter dough.
Nutritional information
Since butter is basically just milk fat, it contains only a small amount of lactose, so moderate butter consumption is not a problem for people who are lactose intolerant. People with milk allergies may still need to avoid butter, which contains enough protein causing allergies to cause a reaction. Milk, butter, and cream have high levels of saturated fat. Butter is a good source of Vitamin A.
The molecular composition of butter that contributes to the different flavors of butter include: fatty acids, lactones, methyl ketones, diacetyl and dimethyl sulfide. When foods containing butter are roasted, the concentrations of methyl ketone and lactone are increased to give a sense of butter.
See also
- Beurre fondue
- Fried butter
- List of dairy products
- List of spreads
References
Further reading
External links
- Butter making, Guelph University
- "Butter", Food Resources, Faculty of Health and Sciences, Oregon State University , February 20, 2007. - Extensive FAQ, link and bibliography of food science articles on butter.
- Cork Butter Museum: the most important food export story in Ireland and the world's largest butter market
- Virtual Museum Exhibition on Milk, Cream & amp; Butter
Source of the article : Wikipedia
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