P R E S E N TAT I O N O N

BY

DEEPESHWAR SINGH

HISTORYThe earliest butter would have been from sheep or goat’s milk; cattle are not thought to have been domesticated for another thousand years. An ancient method of butter making, still used today in parts of Africa and the Near-East, involves a goat skin half filled with milk, and inflated with air before being sealed. The skin is then hung with ropes on a tripod of sticks, and rocked until the movement leads to the formation of butter.

In the Mediterranean climate, unclarified butter spoils quickly- unlike cheese, it is not a practical method of preserving the nutrients of milk. The ancient Greeks and Romans seemed to have considered butter a food fit more for the northern barbarians. In the Natural history, pliny the Elder calls butter “the most delicate of food among barbarous nations’’, and goes on to describe its properties. Later, the physician Galen also described butter as a medicinal agent only.

Making Butter TraditionallyFirst, the cream is separated from fresh whole milk. The cream is then churned by shaking or beating it vigorously until it thickens. The remaining liquid (buttermilk) is removed. The clustered butter is washed and formed into its solid shape and presto! The butter you know and love is made.

Making Butter TodayFresh milk from dairy farms is collected and brought to the creamery. The cream is then separated from the fresh whole milk using centrifugal force. It is then pasteurized by heating it rapidly to a high temperature to eliminate potential disease-causing bacteria and help the butter stay fresh longer.Once pasteurized, the cream is beaten vigorously in a churning cylinder until it thickens naturally into butter. The remaining liquid (buttermilk) is drained off, and the butter is mixed and blended. At this point, salt is sometimes added.The final product is, by regulation, at least 80% fat, about 16% water and 3% milk solids. After being weighed, cut, wrapped and chilled, the butter is delivered to your grocery store, ready for you to add to your favorite foods.

HOW? BUTTER IS MADE!

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Butter (and other saturated fats) is a health food!, something which I have firmly believed for over 40 years, and now that belief is finally accepted by the medical and scientific communities. Yet people still encourage using margarine instead of butter, in a belief that animal fats are bad for human consumption. These people just don’t realize how really really bad margarine is.

Now the Alliance for Natural Health has put together a great flow chart to outline the chemical process by which margarine is made; and I put together another flow chart to outline the process by which butter is made. After reviewing these, do you still think margarine is better for your family’s health?

Cultured Butter:- It is one made from cream that is fermented with active bacteria. Having a distinctive, slightly tangy taste, cultured butter serves as a great condiment choice for food.

Sweet Cream Butter:- Sweet cream butter or "uncultured butter" is butter made from pasteurized fresh cream, meaning cream that has not been allowed to sour at all. To make salted version of it, natural cultured flavors are added to it. Unsalted sweet cream.

Raw Cream Butter:- Raw cream butter is one of the most prized types of butter. This butter is made from farm fresh or cultured unpasteurized cream.

Blended Butter:- As the name suggests, blended butter is a blend of regular butter and some oil (usually canola). Blended butter is an interesting butter type that is easy to spread straight from the fridge while still maintaining its butter taste.

Types of butter

BUTTER GLOSSARYCream: Cream is a natural component of fresh, whole milk and is the ingredient required to make butter.

Pasteurize: The process of heating milk or cream (and other beverages) to a specific temperature for a specified time to destroy any potential harmful microorganisms and increase their keeping qualities. Cream is pasteurized before it is made into butter.

Whey: The liquid component left in the making of cheese once the solids from the milk have been separated out to form curd.

THANKYOU!