Product details

GYC dairy butter the whole processing line

Butter is made of butterfat, water, and some milk proteins. Commercial butter is 80-82 percent milk fat, 16-17 percent water, and 1-2 percent milk solids other than fat (sometimes referred to as curd). It may contain salt , added directly to the butter in concentrations of 1 to 2 percent. Unsalted butter is often referred to as "sweet" butter. This should not be confused with "sweet cream" butter, which may or may not be salted. Reduced-fat, or "light," butter at 40% fat ... Well, we shall choose not to discuss that here.

In the US, butter must contain 80% minimum butterfat by law, while in France, butter must be composed of at least 82% fat. Home churned butter will be right up there in the 86% range. Commercial butter is a very uniform dispersion of water in oil. The 80% target fat level and continuous churn processing require such a product.

Batch-churning cream into butter takes about 30 minutes, but it is only in the last few minutes that the butter begins to form. In Brief, the mechanical agitation of the churning process breaks down an emulsifying membrane around droplets of butterfat, allowing the butterfat to solidify as butter.






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GYC dairy butter the whole processing line