Latest revision as of 14:06, 11 January 2021

Infobox on Butter
Example of Butter
Facts
Origin	This Table shows only a selection of the most important countries of origin and should not be thought of as exhaustive. Europe: Finland, Sweden, Denmark, Germany, Netherlands, Belgium, France, Ireland, England, Romania, Czech Republic Africa Asia America: Canada, USA, Argentina Australia: Australia, New Zealand
Stowage factor (in m³/t)	1.50 m³/t (cartons) 1.34 - 1.39 m³/t (cartons)
Angle of repose	-
Humidity / moisture	Relative humidity: 75 - 80% Water content: 19 - 24% Maximum equilibrium moisture content: 75%
Oil content	Butter consists of the following constituents: fats approx. 82% water approx. 16% nonfat milk components approx. 2% The main constituents of butter are glycerol and fatty acids
Ventilation	15 - 20 circulations/hour without supply of fresh air in order to ensure uniform cooling of the cargo. Fresh air should not be supplied in order to avoid any possible increase in temperature and the introduction of microorganisms into the storage compartments.
Risk factors	Odor Contamination Mechanical influences: Butter is sensitive to pressure and impact loads. Improper handling or stowage may result in damage. Unlike chilled butter, frozen butter is relatively insensitive to such loads Contamination

Butter

Description

The cream for butter-making is pasteurized at above 90°C to inactivate enzymes and to reduce the number of microorganisms which would otherwise cause quality loss. Butter is an emulsion of water and oil (fat). There are generally two varieties of butter:

Sweet cream butter
Sour cream (lactic) butter

which can only be easily distinguished organoleptically from one another.

The salt content may vary from 0,5 to 1,5% or even higher in those countries where salt is popular. However, butter is also shipped in unsalted form. Butter is normally packed in bulk, in 25 kg blocks, wrapped in polythene or vegetable parchment, and placed in corrugated fibreboard cases, sealed with adhesive tape, also packed in foil or parchment wrapped packets in corrugated fibreboard cases. Small quantities of butter are also packed in cans of various sizes.

The choice of inner bulk wrap, plastic or parchment, is important as the use of a poor quality wrap will increase the rate of development of surface deterioration. Packaging should be in close contact with the butter so as to exclude air from the surface which will lead to oxidation problems. Apart from the surface effect, the outer carton has little influence on the keeping quality except to prevent access of absorbed taints. Butter should not be stored with products having a strong odor, such as fuel oil, fruit etc.

Applications

Butter is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying.

Shipment/storage

Although butter microbiologically is fairly stable, chemically it is less stable and for this reason it must be held < -12°C during long(er) storage and shipment. Provided there is no fault in the butter at the time of production, damage to butter in transit is most often caused by temperature fluctuation. There is a progressive increase in the rate of deterioration with rise in temperature, leading to condensation of moisture on the wrapper and mold development. The presence of mold will be evident by the development of surface growths, bright red stains, blackish spots spreading to brown stains, green surface growths, etc. If there is gross mold growth, the butter and atmosphere will be characterized with a musty odor. Poor storage conditions and inferior packaging can also contribute to mold growth. The presence of salt or lactic acid inhibits the growth of yeasts, mold and bacteria.

The growth of micro-organisms and the action of atmospheric oxygen give rise to off-flavors which can render the butter inedible. Ultra violet light has a pre-oxidative effect and also increases the rate of development of tallowy off-flavours and as such bulk butter without wrapping should not be exposed to daylight for long periods.

Butter packed in cans is quite stable at temperatures up to about 20°C. Above this temperature melting might occur, which destroys the texture and may affect the flavor. Pallet loads of butter which have been shrink wrapped suffer less damage as condensation forms on the wrap and the cases are protected. If cartooned butter is subjected, while in transit, to fire, smoke, etc., it is likely that a taint will occur and the most probable entry is through the seam of the outer carton.

Temperature
At normal temperatures, butter is subject to microbiological deterioration.

Butter may be transported either frozen or chilled.

Frozen butter:
Recommended carriage temperature -18°C (8-12 months storage potential).

Chilled butter:
Recommended carriage temperature): -1 to 4°C (1-2 months storage potential). The melting point of butter is 20 to 25°C. At temperatures > 8°C, distortion of the product may occur. At temperatures < 0°C, losses in quality (crumbly texture) may occur.

@@ Line 4: / Line 4: @@
 | stowage factor                      = <ul><li>1.50 m³/t (cartons)</li><li>1.34 - 1.39 m³/t (cartons)</li></ul>
 | angle of repose                     = -
-| humidity and moisture               = <ul><li>Designation: Humidity/water content</li><li>Relative humidity: 75 - 80%</li><li>Water content: 19 - 24%</li><li>Maximum equilibrium moisture content: 75%</li></ul>
+| humidity and moisture               = <ul><li>Relative humidity: 75 - 80%</li><li>Water content: 19 - 24%</li><li>Maximum equilibrium moisture content: 75%</li></ul>
-| oil content                         = Chemically speaking, butter consists of the following constituents:<br><ul><li>fats approx. 82%</li><li>water approx. 16%<li>nonfat milk components approx. 2%</li></ul>The main constituents of butter are glycerol and fatty acids
+| oil content                         = Butter consists of the following constituents:<br><ul><li>fats approx. 82%</li><li>water approx. 16%<li>nonfat milk components approx. 2%</li></ul>The main constituents of butter are glycerol and fatty acids
-| ventilation                         = 15 - 20 circulations/hour without supply of fresh air in order to ensure uniform cooling of the cargo in the hold.br>Fresh air should not be supplied in order to avoid any possible increase in temperature and the introduction of microorganisms into the holds.<br>
+| ventilation                         = 15 - 20 circulations/hour without supply of fresh air in order to ensure uniform cooling of the cargo.<br>Fresh air should not be supplied in order to avoid any possible increase in temperature and the introduction of microorganisms into the storage compartments.<br>
-| risk factors                        = Butter is sensitive to pressure and impact loads. Improper cooling, handling or stowage may result in damage. Unlike chilled butter, frozen butter is relatively insensitive to such loads.
+| risk factors                        = <ul><li>Odor</li><li>Contamination</li><li>Mechanical influences: Butter is sensitive to pressure and impact loads. Improper handling or stowage may result in damage. Unlike chilled butter, frozen butter is relatively insensitive to such loads</li><li>Contamination</li></ul>
 }}
+__TOC__
 ==Description==
-There are generally two varieties of butter:<br>
+The cream for butter-making is pasteurized at above 90°C to inactivate enzymes and to reduce the number of microorganisms which would otherwise cause quality loss. Butter is an emulsion of water and oil (fat).
+There are generally two varieties of butter:<br><br>
-a)	Sweet cream butter<br>
+*	Sweet cream butter<br>
-b)	Sour cream (lactic) butter<br>
+*	Sour cream (lactic) butter<br><br>
-which can only be easily distinguished organoleptically from one another.<br>
+which can only be easily distinguished organoleptically from one another.<br><br>
+The [[salt]] content may vary from 0,5 to 1,5% or even higher in those countries where salt is popular. However, butter is also shipped in unsalted form. Butter is normally packed in bulk, in 25 kg blocks, wrapped in polythene or vegetable parchment, and placed in corrugated fibreboard cases, sealed with adhesive tape, also packed in foil or parchment wrapped packets in corrugated fibreboard cases. Small quantities of butter are also packed in cans of various sizes. <br><br>The choice of inner bulk wrap, plastic or parchment, is important as the use of a poor quality wrap will increase the rate of development of surface deterioration. Packaging should be in close contact with the butter so as to exclude air from the surface which will lead to oxidation problems. Apart from the surface effect, the outer carton has little influence on the keeping quality except to prevent access of absorbed taints. Butter should not be stored with products having a strong odor, such as fuel oil, fruit etc.
-The salt content may vary from 0,5 to 1,5% or even higher in those countries where salt is popular. However, butter is also shipped in unsalted form. Butter is normally packed in bulk, in 25 kg blocks, wrapped in polythene or vegetable parchment, and placed in corrugated [[fibreboard]] cases, sealed with adhesive tape, also packed in foil or parchment wrapped packets in corrugated fibreboard cases. Small quantities of butter are also packed in cans of various sizes. The choice of inner bulk wrap, plastic or parchment, is important as the use of a poor quality wrap will increase the rate of development of surface deterioration. Packaging should be in close contact with the butter so as to exclude air from the surface which will [[lead]] to oxidation problems. Apart from the surface effect, the outer carton has little influence on the keeping quality except to prevent access of absorbed taints. Butter should not be stored with products having a strong odour, such as fuel oil, [[fruit]] etc.<br>
+<br><br>
-Although butter microbiologically is fairly stable, chemically it is less stable and for this reason it must be held approximately -12°C during storage and shipment. Provided there is no fault in the butter at the time of production, damage to butter in transit is most often caused by temperature fluctuation. There is a progressive increase in the rate of deterioration with rise in temperature, leading to condensation of moisture on the wrapper and mould development. The presence of mould will be evident by the development of surface growths, bright red stains, blackish spots spreading to brown stains, green surface growths, etc. If there is gross mould growth in the butter and atmosphere will be characterized with a musty odour. Poor storage conditions and inferior packaging can also contribute to mould growth. The presence of salt or lactic acid inhibits the growth of yeasts, mould and bacteria.
-The growth of micro-organisms and the action of atmospheric oxygen give rise to off-flavours which can render the butter inedible. Ultra violet light has a pre-oxidative effect and also increases the rate of development of tallowy off-flavours and as such bulk butter without wrapping should not be exposed to daylight for long periods.<br>
-Butter packed in cans is quite stable at temperatures up to about 20°C. Above this temperature melting might occur, which destroys the texture and may affect the flavour.
-Pallet loads of butter which have been shrink wrapped suffer less damage as condensation forms on the wrap and the cases are protected. If cartooned butter is subjected, while in transit, to fire, smoke, etc., it is likely that a taint will occur and the most probable entry is through the seam of the outer carton.<br>
-Butter, a dairy product, is a water-in-fat emulsion. It is considered a high grade edible fat and is normally yellow in color.<br>
-The history of butter reaches back into antiquity. It is assumed that butter has been made ever since humans started drinking milk. For example, butter was used as a food in ancient Persia and Egypt.<br>
-The butter production process may in brief be divided into the following stages:<br>
-* separation of the cream from the milk by leaving it to stand or spinning it in a centrifuge,
-* pasteurization at above 90°C to reduce the activity of enzymes and microorganisms,
-* beating the cooled cream in a butter churn or butter making machine (churning),
-* kneading and shaping of the butter,
-* packaging.<br>
-Chemically speaking, butter consists of the following constituents:<br>
-* [[fats]] approx. 82%
-* water approx. 16%
-* non-fat milk components approx. 2%<br>
-The main constituents of butter are glycerol and [[fatty acids]].<br>
-Butter is transported in either chilled or frozen form. The advantages of transport in frozen form are, firstly, a longer storage life and, secondly, greater stackability of the product. These advantages are counterbalanced by the greater refrigeration capacity required throughout the transport chain.<br>
-In Germany, butter is primarily made from sour cream with added lactic acid bacteria, a practice which considerably accelerates separation of the cream and moreover ensures a better churning result than when butter is made from sweet, fresh cream. Butter is offered for sale in either salted or unsalted form.<br>
-Butter is graded by being classed in certain commercial [[categories]].<br>
-The most important quality changes are:<br>
-<b>Rancidity:</b><br> Butter primarily tends to become rancid due to the action of atmospheric oxygen, light, heat, water, metals, enzymes (lipases) and microorganisms. When butter becomes rancid it breaks down into glycerol and fatty [[acids]]. Due to its high water content, the size of the water droplets in the water-in-oil emulsion being < 6 µm, butter is subject to rapid microbiological spoilage at normal temperatures. Since the droplets are isolated one from the other, microbial growth occurs within individual droplets and if these are very small, multiplication cannot even occur. If the droplets are > 6 µm, the contact area with the fat rises sharply as the size of the droplets increases. These factors still operate at temperatures of -12°C and the microbes are inactivated only once the temperature falls below this value. Rancid butter becomes yellow to brown and the flavor becomes harsh.<br>
-<b>Souring:</b><br> Bacteria, mold, water, air, light, enzymes and some metals can accelerate souring. Souring results in the formation of free fatty acids, such as butyric acid and caproic acid, and the butter becomes soapy in flavor.<br>
-<b>Tallowiness:</b><br> Tallowiness is caused by the increase in melting point under the action of water, atmospheric oxygen and light. An unpleasant, tallowy flavor is the result. Packaging must therefore be made opaque and airtight.<br>
-<b>Edge yellowing:</b><br> Evaporation of water results in a darker yellow color on the blocks of butter, starting from the edges.<br>
-Butter should not have an oily, sour, tallowy, fishy or rancid flavor. The yellow color is the result of its carotene content. Butter must be readily spreadable and must not be hard, crumbly, greasy or unctuous.<br>
-Butter which has already melted can be recognized from the dark streaks (water marks) and must be rejected.<br>
 ==Applications==
-Butter is primarily used as a foodstuff (spread). It is a high-quality edible fat.<br>
+Butter is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying.<br>
 ==Shipment/storage==
-Butter is packaged either as a bulk block (wrapped in waxed paper) of a net weight of 25 kg or as blocks (wrapped in waxed paper or aluminum foil) of a net weight of 250 g. The waxed paper and aluminum foil act as opaque and airtight packaging materials in order to protect the butter from reduction in quality. The small packages are consolidated in hard board cartons containing approx. 40 units. The packaging size is so selected that the dimensions of the individual area modules or area module multiples are conformed to the conventional pallet sizes (800x1200 mm and 1000x1200 mm) and cargo units may thus be produced.<br>
+Although butter microbiologically is fairly stable, chemically it is less stable and for this reason it must be held < -12°C during long(er) storage and shipment. Provided there is no fault in the butter at the time of production, damage to butter in transit is most often caused by temperature fluctuation. There is a progressive increase in the rate of deterioration with rise in temperature, leading to condensation of moisture on the wrapper and mold development. The presence of mold will be evident by the development of surface growths, bright red stains, blackish spots spreading to brown stains, green surface growths, etc. If there is gross mold growth, the butter and atmosphere will be characterized with a musty odor. Poor storage conditions and inferior packaging can also contribute to mold growth. The presence of [[salt]] or lactic acid inhibits the growth of yeasts, mold and bacteria.<br><br>
+The growth of micro-organisms and the action of atmospheric oxygen give rise to off-flavors which can render the butter inedible. Ultra violet light has a pre-oxidative effect and also increases the rate of development of tallowy off-flavours and as such bulk butter without wrapping should not be exposed to daylight for long periods.
-Since butter is highly impact- and pressure-sensitive, appropriate care must be taken during cargo handling.<br>
+<br><br>
+Butter packed in cans is quite stable at temperatures up to about 20°C. Above this temperature melting might occur, which destroys the texture and may affect the flavor.
-It is also imperative that the goods be protected from moisture (rain, snow) during cargo handling and from excessively high temperatures. It is absolutely essential to comply with the specified refrigeration temperature.<br>
+Pallet loads of butter which have been shrink wrapped suffer less damage as condensation forms on the wrap and the cases are protected. If cartooned butter is subjected, while in transit, to fire, smoke, etc., it is likely that a taint will occur and the most probable entry is through the seam of the outer carton.<br><br>
-Because of its considerable impact- and pressure-sensitivity, packages of this cargo must be secured in such a way that they are prevented from damaging each other. Spaces between packages or pallets must be filled, to prevent slippage or tipping. By selecting the correct packaging size or cargo unit (area module or area module multiple), holds can be tightly loaded (without spaces.<br>
 <b>Temperature</b><br>
-Butter requires particular temperature, humidity/moisture and [[ventilation]] conditions (SC VII) (storage climate conditions).<br>
+At normal temperatures, butter is subject to microbiological deterioration. <br><br>
+Butter may be transported either frozen or chilled. <br><br>
-A written cooling order must be obtained from the consignor before loading is begun. This order must always be complied with during the entire transport chain.<br>
-Due to its high water content butter is subject to rapid microbiological spoilage at normal temperatures. <br>
-Butter may be transported either frozen or chilled. The following Tables merely constitute a rough estimate of appropriate temperature ranges. Temperatures may deviate from these values, depending on the particular transport conditions.<br>
 <b><i>Frozen butter:</i></b><br>
-Travel temperature (favorable temperature range) 	-16 to -18°C
+Recommended carriage temperature -18°C 	(8-12 months storage potential). <br><br>
+<b><i>Chilled butter:</i></b><br>
-Butter must be flash-frozen to protect it from losses in quality. The rapid cooling results in the formation of only small ice crystals, which have no negative effects. If, however, the temperature is reduced very slowly, relatively large ice crystals are formed which can result in losses of quality (crumbly texture).<br>
+Recommended carriage temperature): -1 to 4°C (1-2 months storage potential). The melting point of butter is 20 to 25°C.
+At temperatures > 8°C, distortion of the product may occur. At temperatures < 0°C, losses in quality (crumbly texture) may occur. <br><br>
-<b><i>Chilled butter:</i></b><br>
-Loading temperature: 4°C<br>
-Travel temperature (favorable temperature range): 1 to 4°C<br>
-The melting point of butter is 20 to 25°C.<br>
-At temperatures of above 8°C, distortion of the product may occur.<br>
-At temperatures below 0°C, losses in quality (crumbly texture) may occur due to excessively slow cooling of the butter.<br>
-The maximum duration of storage for chilled and frozen butter is stated as follows:<br>
-{|
-|-
-| <b>Temperature</b>
-| <b>Relative humidity</b>
-| <b>Max. duration of storage</b>
-|-
-| -1 to +4°C
-| 75 - 80%
-| 1 - 2 months
-|-
-| -10°C
-| 80 - 85%
-| 3 months
-|-
-| -15°C
-| 80 - 85%
-| 4 - 6 months
-|-
-| -23 to -18°C
-| 80 - 85%
-| 8 - 12 months
-|}
-<br>
-<b>Humidity/Moisture</b><br>
-Butter requires particular temperature, humidity/moisture and ventilation conditions (SC VII) (storage climate conditions).<br>
-{|
-|-
-| <b>Designation</b>
-| <b>Humidity/water content</b>
-|-
-| Relative humidity
-| 75 - 80%
-|-
-| Water content
-|  19 - 24%
-|-
-| Maximum equilibrium moisture content
-| 75%
-|-
-|}
-<br>
-The cartons must be protected from all forms of moisture (seawater, rain and condensation water) and from excessive humidity levels. Typical patterns of moisture damage to a cargo are as follows:
-* loose, mildewed, unattractive labels
-* mold on and in cartons
-* crushed cartons, due to moisture penetration, leakage, total loss
-<b>Ventilation</b><br>
-Butter requires particular temperature, humidity/moisture and ventilation conditions (SC VII) (storage climate conditions).<br>
-Recommended ventilation conditions: circulating air, 15 - 20 circulations/hour without supply of fresh air in order to ensure uniform cooling of the cargo in the hold.(br)
-Fresh air should not be supplied in order to avoid any possible increase in temperature and the introduction of microorganisms into the holds.<br>
-<b>Biotic activity</b><br>
-Butter displays 3rd order biotic activity.<br>
-It belongs to the class of goods in which respiration processes are suspended, but in which biochemical, microbial and other decomposition processes still proceed.<br>
-==Risk factors==
-<b>Self-heating / Spontaneous combustion</b><br>
-No risk.<br>
-<b>Odor</b><br>
-<i>Active behavior:</i> Butter has a very slight, pleasant odor. If the butter is stored at excessive temperatures or in direct contact with atmospheric oxygen, it becomes rancid and smalls unpleasant.<br>
-<i>Passive behavior:</i> Butter is highly sensitive to foreign odors. It must therefore not be stored together with fish, cheese and citrus [[fruit]]. Where possible, butter should also not be stowed together with meat and other types of fruit. Freshly sawn lumber must not be used for packaging boxes.<br>
-<b>Contamination</b><br>
-<i>Active behavior</i> 	Butter causes contamination due to its fatty consistency.<br>
-<i>Passive behavior</i> Butter is sensitive to dust, dirt and other [[fats]]/oils.<br>
-<b>Mechanical influences</b><br>
-Butter is sensitive to pressure and impact loads. Improper handling or stowage may result in damage. Unlike chilled butter, frozen butter is relatively insensitive to such loads.<br>
-The packages must be secured appropriately in the hold or container so that they cannot move during transport. In the case of container transport, it is also important for the goods to be secured in the door area so that they cannot fall out of the container when the doors are opened.<br>
-<b>Toxicity / Hazards to health</b><br>
-No risk.<br>
-<b>Shrinkage/Shortage</b><br>
-Loss of volume may be caused by breakage or theft.<br>
-<b>Insect infestation / Diseases</b><br>
-No risk.<br>
-<i>Note:<br>
-(Source including Transport Information Service of the GDV)</i><br>
-[[Category:Perishables]]
 [[Category:Products]]
+[[Category:Perishables]]

Difference between revisions of "Butter"

Latest revision as of 14:06, 11 January 2021

Butter

Contents

Description

Applications

Shipment/storage

Categories

Products A-Z

Difference between revisions of "Butter"

Latest revision as of 14:06, 11 January 2021

Butter

Contents

Description

Applications

Shipment/storage