What oil is made of: composition and technology

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Butter is a nutritious product, without which it is difficult to imagine a full breakfast for any person. For its production, cow's milk cream is used. What is the oil commonly found in many grocery stores made from? In fact, the technology for the production of a real creamy product dates back to ancient times, when our ancestors still made butter with their own hands without the help of powerful equipment.

Production technology

Not many people know that the first butter appeared 3000 years ago in India. The industrial production of this product was founded in Italy - it was there that at the beginning of the 19th century mechanical devices were invented for the manufacture of a fatty product, which became the progenitor of butter. What oil is made of is known to everyone today. It should be noted that it was Vologda oil that was considered the pride of domestic producers.

The quality of this product depends onseveral factors. There is not a single ingredient or technological process that can be replaced by any analogue. The quality of raw materials, control at each stage of production, strict adherence to technology - all this together allows you to get a high-quality creamy product.

How is butter made?

On the scale of industrial production, both first and second grade milk can be used. In many European countries, there is no such thing as second-class milk at all, however, domestic producers successfully use raw materials that have obvious disadvantages for the production of butter. Moreover, this does not contradict sanitary and hygienic standards.

How is butter made? The production of this high-calorie product is a rather complex technological process, each stage of which is extremely important and requires compliance with all standards. The ultimate goal is to concentrate and release milk fat. On an industrial scale, butter can be produced in two ways:

• Mechanical whipping cream with 35-40% fat content.
• Conversion of heavy cream (70-85%).

The first method allows you to get a better and tastier creamy product, but this method does not allow you to achieve high results in terms of productivity.

Cream churning

Knowing what oil is made of, you can begin to study one of the technologies for its production. Primarilyhigh-quality raw materials, i.e. cream, are cooled and kept at a temperature of +2 to +8 °C. At this time, the cream ripens, their viscosity increases, as well as the formation of specific fat globules, which subsequently become the center of fat crystallization. The lower temperature allows the cream to ripen faster, while the mechanical rotation further speeds up the process.

Then, the high-fat raw materials are placed in oil drums, which are ordinary wooden barrels or rotating metal cylinders. Mechanical shocks contribute to the emergence of oil grains, which, in essence, are crystallized particles of oil fat. As soon as the buttermilk begins to splatter, the rotation process stops and the washing of the butter grain begins. Calcined s alt is used to increase the firmness of butter. After that, the entire mass is passed through special squeezing rollers, through which a sufficiently dense and homogeneous layer is formed, ready for packing, packaging and storage.

High Fat Cream Conversion

The essence of this method is the conversion of an oil-in-water emulsion into a water-in-oil emulsion, which occurs with the help of thermomechanical processing. During this process, high-fat cream is obtained with a fat content of 72.5% or 82.5%, respectively. After that, the cream is passed through a butter former, due to which they acquire a specific structure characteristic of butter. This technology allowsget a creamy product that differs in many respects from the butter obtained by churning cream.

After performing all the manipulations, the butter should “ripen” - it is kept for several days at a temperature of + 12-16 ° C to complete the crystallization process.

Surely many have noticed that at room temperature the butter seems to “spread” - this is the result of non-compliance with the temperature regime.

Real butter

Having figured out what butter is made of, we can identify several main features of a high-quality butter product. Choosing it in the store is not so easy, since most of the labels have the same inscription - "pasteurized cream". In fact, there is a special gastronomic classification of real butter, based on which the following types are distinguished:

• Traditional 82.5% fat.
• Amateur butter with at least 80% fat.
• Peasant butter with a fat content of at least 72.5%.

All other percentages are water and a small amount of buttermilk. Only experienced producers know how to make butter not only tasty, but also he althy. The production technology of such a product is directly related to the methods that were used long before the advent of mechanical units. Back in the days of the Soviet Union, high-quality products were marked with the GOST mark, which is currentlytime was replaced by R 52969-2008. This designation indicates that the contents of the package will delight you with a pleasant taste familiar from childhood.

Cooking at home

Today, it is rare to find a family that does not care about their he alth and good nutrition. Good he alth and strong immunity depend on the quality of the products, which is why many people tend to buy only high-quality food products or cook them on their own. How to make butter at home? The answer to this question is provided by Jamie Oliver's recipe, which offers an easy way to make a high quality cream product.

The following ingredients are required for cooking:

• Heavy cream - about 400 ml. The fatter the raw material is, the more oil will be in the final result.
• A small amount of calcined Extra s alt.
• Mixer.
• A charge of positive emotions.

The process itself is not complicated. The main thing is to choose high-quality cream with the highest percentage of fat content.

Technology for making homemade butter

Before making homemade butter, you need to prepare a sufficiently deep (preferably metal) dishes. First of all, you need to carefully whip the heavy cream with a mixer. This is done at the maximum power of the equipment for 10 minutes. Then the creamy mass should rest a little, after which the process is repeated.again.

Literally after 15 minutes, you can see that the liquid cream has turned into a small amount of butter. The liquid obtained as a result of whipping must be drained and the mixing of the cream continued at high speed. As a result of whipping three times, you should get something that vaguely resembles butter. This is not the end of the technological process yet.

With the help of an ordinary spoon, the oil is collected in a lump and left for a while to “ripen”. After some time, excess liquid should stand out from this mass. After that, the oil is laid out on parchment and s alted, folded in half, and kneaded again. This procedure can be repeated several times for more thorough mixing.

Homemade butter is ready. 400 ml of heavy cream (33%) should make about 150 grams of butter.

More facts about butter

Unlike how sunflower oil is made, a butter product requires careful observance of each stage of the technological process and the high quality of all ingredients. Only a real creamy product is softly spread on bread, does not crumble, has a rich yellow color and has a pronounced taste and aroma.

There are several more types of butter, in addition to those that were indicated just above. So, for example, there is also a creamy product with fillers that improve its organoleptic characteristics.

Not only cow butter is used to make buttermilk and cream. Buffaloes, goats, sheep, yaks and even zebu (in India and African states) - all these animals are a source of natural raw materials, which will become the basis for butter.