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Equipment
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Jars for baby food or little glass jars
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Cooking scale with timer
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Knife for cutting butter
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Crackers
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Convection glass bowl
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Hand-held mixer
Background Information
Fresh milk is made up of a combination of milk and cream; since the cream is less thick than the milk, it separates and rises to the top, where it may be scrapped. Skim or fat-free milk is the milk that is left behind. When new milk arrives in a milk processing plant, it is split from the cream so that the exact amount of cream and milk may be combined to create 1 percent, 2 percent, or whole milk; this is referred to as normalization. Dairy product factories utilize a piece of equipment called a rotating separator to assist in speeding up the extraction of cream from milk on a massive scale (Lampe & Sharp, 2019). A mixture consists of two or more things that have been mixed together. For instance, a bowl of cereal with milk for breakfast is a combination; cream is also a mixing.
Milk bought at a supermarket does not separate. This is made feasible by a process known as homogenization. Homogenization cuts the fat droplets in the cream into smaller pieces, bringing the density of the milk and creams closer together and preventing separation (Gul, Saricaoglu, Mortas, Atalar, Yazici, 2017). Butter is a milk solid prepared by separating buttermilk from milk fat by spinning cream (Ali, 2019). An emulsion is something like creme fraiche; in a water solvent, a tiny gelatinous mass of fat floats. The fat globules bang against each other while the cream is churned. They will cling together if they strike each other hard enough, yielding a lump of butter. A watery liquid will remain after the butter has been removed, with little butter particles swimming in it. Because the milk is converted from a liquid to a solid without changing its chemical makeup, turning it into buttery is a body change (Postelmans, Aernouts, Jordens, Van Gerven, Saeys, 2020). This is a reversible physical alteration. To create cream again, add the butter and combine it with the remaining buttermilk.
Procedure
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Remove the cream from the refrigerator.
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Allow an hour for the cream to sit on the table. It should not be as cold as it was when you took it out of the fridge.
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Fill the jar with cream until it is approximately half full.
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Close the cover tightly.
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Take the jar and shake it back and forth.
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Shake. Every few minutes, take a check at the cream in the pot.
Result
You should touch something firm in the jar after around 15 minutes. Continue until you reach a firm lump. Remove the jelly jar’s lid. Butter is the solid yellow mass, and buttermilk is the pale fluid (Han, Zhou, Cao, Wang, Sun, Li, Zhang, 2018). Remove any buttermilk from the butter by rinsing it in water. You now have softened butter on your hands. Place the butter on a platter and set it aside. You may now season the butter with a sprinkle of salt to produce salted butter. In the past, salt was used to help maintain the butter.
Evaluation
Butter, cheese, ice cream, yogurt, and other dairy products are made with milk, which is usually provided by cows. When a material transforms from one condition to another without affecting its chemical composition, it is called a physical change; for example, turning milk into butter is a substantial change.
Reference List
Ali, A. H. (2019). ‘Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics’. International Journal of Dairy Technology, 72(2), pp. 169-182.
Gul, O., Saricaoglu, F. T., Mortas, M., Atalar, I., & Yazici, F. (2017). ‘Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk’. Innovative Food Science & Emerging Technologies, 41, pp. 411-420.
Han, J., Zhou, X., Cao, J., Wang, Y., Sun, B., Li, Y., & Zhang, L. (2018). Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy. International journal of food properties, 21(1), pp. 593-605.
Lampe, M., & Sharp, P. (2019). ‘A Land of Milk and Butter’. In A Land of Milk and Butter. University of Chicago Press.
Postelmans, A., Aernouts, B., Jordens, J., Van Gerven, T., & Saeys, W. (2020). ‘Milk homogenization monitoring: Fat globule size estimation from scattering spectra of milk’. Innovative Food Science & Emerging Technologies, 60, 102311.
Order from us for quality, customized work in due time of your choice.