About the mode of physical maturation. It belongs. as I just read, to the cream BEFORE you start churning them into butter. I quote:
Low-temperature preparation of cream for whipping (physical maturation). The purpose of this technological operation is to transfer part of the milk fat (not less than 32-35% fat) into a solid state. At the same time, the cream and the emulsion turn into a suspension emulsion. With the appearance of fat crystals inside the fat globules, the strength of the connection of the protein shells with the adjoining fat decreases. This causes the desorption of some of the lipo-protein complexes of the envelope into the plasma and thus reduces the stability of the fat emulsion of the cream. With an increase in the aging of the cream, this effect increases.The described phenomenon serves as the basis for the process of separating the fat phase from the cream and obtaining the oil grain.
Hence we conclude that butter should be made ONLY from COLD, very cold cream !!! We read further:
Changes in the properties of cream when ripe. The readiness of cream for churning is characterized by a set of indicators that change significantly as a result of cooling pasteurized cream to a ripening temperature (from 2 to 12 ° C) and thermostating them in a chilled state.
The degree of fat hardening. It characterizes the amount of hardened fat (in%). Depends on the speed and depth of cream cooling. When hot cream is cooled to a temperature of 3, 6, 9 and 12 ° C (without aging), 33.4 solidifies, respectively; 26.6; 19.5 and 15.2% fat. The amount of solid fat required for stable churning of cream and obtaining butter grains (32-35%) when cooled to a temperature of 3-12 ° C is achieved immediately during the cooling of the cream to 3 ° C and, accordingly, after 45-60, 90-120, 180-200 min of thermostatting [II]. After 15 - 30 minutes of exposure of the chilled cream, up to 50% of fat is solidified in them, which can crystallize at a given temperature. With a decrease in the iodine number of milk fat, the duration of the crystallization of glycerides until an equilibrium between liquid and solid fat is established is reduced and more solid fat crystallizes. The same phenomenon is observed with a decrease in the fat content in cream and an increase in the number of large fat globules, with a decrease in temperature and an increase in the cooling rate of the cream.
Damn, it's hard to understand technology articles. but we still have to understand WHAT WE DO AND WHY
Modes of physical cream maturation. They are selected in accordance with the chemical composition and properties of milk fat, which depend on the period of the year, the feeding conditions of the animals and other factors. Traditional (long-term) modes of cream ripening and accelerated ones are used.
Traditional (long-term) modes of physical cream maturation. The industry uses single and multi-stage modes of physical cream maturation.
When producing sweet cream butter with a moisture content of 16%, the main parameters of the one-stage mode are: cooling temperature 4-6 ° C in spring-summer and 5-7 ° C in autumn-winter periods of the year and holding time not less than 5 and 7 hours, respectively. In practice, the aging time of the cream is 15-20 hours.
Single-stage modes of cream ripening are simpler and less labor-intensive in comparison with multi-stage ones. However, they do not always ensure the proper flow and completion of the phase transformations of milk fat in the fat globules of the cream. At relatively high temperatures of physical maturation of cream, a sufficient degree of fat hardening is not achieved, and at low temperatures, the optimal ratio of fusible ones. and refractory glyceride groups. It is difficult to regulate the phase composition of the hardened fat by using the one-stage mode.
We figured out maturation, but whipping is also not so simple.
Whipping cream and the formation of oil grains. General characteristics. process. The essence of the process of churning cream is the aggregation (sticking) of the fat globules contained in them. The process occurs under the influence of external force, is accompanied by a gradual decrease in the number of fat globules and ends with the formation of oil grains. In this case, the shells of the fat globules are destroyed and about 50-70% of their components pass into buttermilk. The basis of the rigid framework of the resulting structural aggregates of the oil grain is the bonds between the particles of solid fat. Liquid fat provides adhesion of solid particles as a result of interaction of adhesion forces.
Stages of whipping cream. A. Grishchenko distinguishes three stages of whipping cream: the formation of air bubbles (I), the destruction of the dispersion of air bubbles (II), the formation of oil grains (III).
Whipping cream parameters.The main parameters of the operation are the initial temperature and the intensity of the mechanical effect on the cream during the whipping process. When churning cream in batch butter makers, the degree of filling of the working capacity of the apparatus and the duration of churning are important factors. The formation of oil grains is influenced by the fat content and acidity of the cream (fermentation rate), the chemical composition and properties of milk fat, and the degree of hardening of glycerides in the fat globules of the cream.
Approximate values of the initial temperature of whipping cream (° С) by periods of the year Oil Spring-summer Autumn-winter Size of oil grain, mm
Sweet cream (16% moisture) and Vologda, produced by whipping cream in butter makers
Intermittent action 7-12 8-14 3-5
Continuous 7-11 8-13 1-3
Sour cream (16% moisture), produced by whipping cream (in batch and continuous manufacturers) 7-12 8-14 2-6
Cream whipping temperature (initial) is one of the main process parameters (table). It is set taking into account the fat content in the cream, the modes of their ripening, as well as the chemical composition and properties of milk fat, changing over the seasons, the type of butter produced.
Not for long
Duration of whipping cream. This is one of the indicators of the correctness of the choice of various factors (technological, technical, organizational). The duration of whipping cream depends on the fat content of the cream. With an increase in the fat content of the cream, the duration of churning is reduced and the fat content of the buttermilk increases. When churning cream containing small fat globules (typical for old milk), the churning duration and fat content of buttermilk increase due to a decrease in the likelihood of their sticking together. When churning homogenized cream (fat globules less than 1 micron), it is not possible to obtain a butter grain. The churning time also depends on the chemical composition and properties of the milk fat.
To wash or not to wash - that is the question! Now the technologists will answer us: D Plasma is called buttermilk.
Oil grain washing. When producing butter from high-quality cream, strictly observing the requirements of technology and production sanitation, the oil grains are not washed. This improves the severity of the taste and odor of the oil and increases the content of SNF in it by 0.2-0.4%. This improves the utilization of raw materials. With a high dispersion of plasma in oil, the number of sterile drops is 100 times higher than the number of bacterial cells. Therefore, the elimination of oil grain washing is not hazardous to the durability of highly dispersed plasma oil.
In the case of using cream with pronounced fodder tastes and odors concentrated in the plasma, washing of the oil grain is necessary. Oil grain washing is a multipurpose operation. In addition to removing a part of undesirable substances, washing affects the elastic-viscous properties and, accordingly, the stickiness of the oil grain, the efficiency of its mechanical processing and the consistency of the finished oil.
Washing can remove up to 50% of plasma lactose and 15-27% protein from oil grains. The water-soluble substances contained in the surface drops of plasma are washed out. The degree of plasma removal depends on the size of the oil grain and its consistency. Plasma is more difficult to remove from coarse oil grains with a soft consistency than from fine, homogeneous, hard ones.
The water used for washing oil grains must meet the requirements for drinking water.
So decide for yourself whether to leave proteins and lactose in the oil or not.
Mechanical processing of oil grains and oils. The essence of this operation is the formation of a monolith of oil from scattered aggregates of oil grains, uniform distribution of components and plasticization of the product. This affects the taste of the oil, its consistency, storage stability, and market indicators.
The completeness of the mechanical processing of the oil in the process of production is determined using indicator papers, and in the absence of indicator papers, visually (there should be no visible drops of moisture on the oil cut, i.e. the oil cut must be dry).
Well, after what everyone has already done, we figured out what we did and how it should have been
But, you see, it is always interesting to know HOW CORRECT. As a last resort, who is not interested in scientific theory. all that is blue, don't read
MargoL , and if pasteurized in the "Milk porridge" mode? After all, porridge is unlikely to be cooked at a temperature less than 98 *? You can also cool it quickly - I won't heat a ton. I will allocate maximum liter
