BUTTER PRODUCTION

BUTTER PRODUCTION. IS A 50 PERCENT YIELD REALISTIC?

A client is is using cream with a butterfat content of 35 - 38 % and are currently achieving a yield of 34 %. The goal is to increase this to 50 %. But is this realistic given their current raw material?

Limitations of Butterfat Content
Based on what we know about cream composition and the physical limits of fat content:
A yield of 50 % from cream containing 35 - 38 % butterfat is not feasible. There simply isn't enough fat in the cream to support such a high output. Even under ideal processing conditions, the amount of fat available determines the maximum amount of butter that can be formed.

What can be Improved?
While the 50 % target may be unrealistic with the current cream, these are strategic adjustments that could help improve yield:
1. Use Cream with Higher Butterfat (40 - 45 %)
* Start with cream that already has a higher fat content.
* This increases the total available fat for butter production, and therefore the potential yield.

2. Concentrate the Cream before Churning
* Cream can be concentrated using physical processes like skimming or membrane filtration.
* This helps increase the fat content before the churning process.

Important Processing Conditions
3. Control Churning Temperature ( 10 - 14 ºC)
* Optimal butter formation occurs between 10 - 14 ºC.
* Higher temperatures increase the risk of fat loss in the buttermilk, as the fat doesn't crystallise properly.

4. Ripening the Cream
* By ripening the cream (with or without cultures), fat crystals form that make the churning process more efficient.
* This leads to better fat recovery and improved butter structure.

Avoid Fat Loss in Buttermilk
5. Regulate Churning Speed
* Too fast, and the fat gets dispersed into the buttermilk, reducing yield.
* Too slow, and the cream may not churn effectively.
* Find the right balance to minimize fat loss.

6. Re-churn the Buttermilk
* Reprocess the buttermilk to recover any remaining fat.
* This can yield small amounts of additional butter that would otherwise be lost.

In Conclusion
While a 50 % butter yield is not attainable with cream containing 35 - 38  % butterfat, there are practical steps that can be taken to significantly improve yield. Start with a higher-fat cream, optimise your temperature and churning speed, and reduce fat losses. Each adjustment brings you closer to maximum efficiency.