Food Preservation – Butter Manufacturing

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Introduction:

Food Preservation:One of the daily highlights which all look forward to thrice a day or sometimes even more to satisfy the need of our soft palates is food. Being an emerging concern of the social food decay and spoilage has become common, which is why preservation has been introduced in the society as well as in industries to overcome the problem regarding spoilage and decay of food.

Food preservation is a process that involves preventing the growth of protozoa’s such as bacteria and fungi like yeast or other microorganisms. It is in general terms a group of steps or processes involved to protect food from decay or attack by microorganisms which cause it to decay or spoil. Food preservation has enabled food to be transported across countries and be stored for days making it very convenient for travellers and tourists. Microorganism decay food by acting on the chemical composition of food. They are well known to slow the oxidation of fats that cause rancidity (Anthony, 2016).

Rancidity is a term used to denote the unpleasant smell in food due to deterioration in the fat or oil in that portion of food. Rancidity involves three different types. These are oxidative, hydrolytic and ketonic. Oxidative rancidity is the most common type of rancidity which is generally observed. It involves the oxidation of fat and oil to insoluble saturated compounds of fatty acid and produce a foul smell (Anthony, 2016).

Further elaborating, food preservation is a technique basically to protect it from spoilage even after harvest.  The oldest methods of food preservation include drying, refrigerator and fermentation. Talking about the modern methods of food preservation techniques includes canning, pasteurization, freezing and chemicals. Food preservation has been evolved through the introduction of different techniques and the ideal example of this is butter manufacturing (Predemt, 2008).

Butter is a dairy product which is produced by fermenting milk of buffalo, cows, goat, sheep, camel. It is used extensively in our household and bakeries daily. For starters, the cream is separated from milk. It can further be separated from milk through different processes of butter manufacturing. Different types of stages or equipment’s are involved in butter manufacturing (Predemt, 2008). The most famous and common type of butter manufacturer is continuous butter maker which helps in separating the cream from milk to produce butter……………………….