FEDERICO VILLARREAL NATIONAL UNIVERSITY

FACULTY OF OCEANOGRAPHY, FISHERIES AND SCIENCES

FOODSTUFFS

PROFESSIONAL SCHOOL OF
Food Engineering

COURSE: Bromatology

THEME: BUTTER ANALYSIS

TEACHER: DR. ELVA ADRIANZEN MATIENZO

MEMBERS: Amado Victorio

CARDENAS BALVIN, JOEL

RONALD ALEJANDRO MARTÍNEZ SARAZÚ
Renzo André Suárez Rodríguez

SHIFT: 1:50 – 3:30 PM YEAR AND SECTION: 3 'B'

2015
 BUTTER ANALYSIS

I. OBJECTIVES

Determine the percentage of acidity and salt concentration in a sample of

butter.
Observe the organoleptic characteristics of the butter.

II. THEORETICAL FRAMEWORK

Butter is a dairy derivative, which is important as food due to the fat.

What it contains, nutritionally this fat is important because it transmits vitamins.
liposoluble components of milk such as Vitamins A, D, and E mainly, regarding their
Energy value is equivalent to that of other fats and oils.

Butter production dates back to the early stages of the transformation process of
the milk. The cream naturally separated and the butter was made in a way
manual in wooden butter churns. Gradually, the methods were improved.
production of butter, which increased the quality of the product and its
economic performance.

In recent decades, there has been a rapid technological development in all the
areas. The current production of butter is based on modern technological processes.
and in rigorous total quality controls.

Fig. 01

Butter or fat is the emulsion of water in fat obtained as a result of

destruction, washing and kneading of the clusters of fat globules that are formed by
the whipped cream is suitable for consumption, with no biological maturation
produced by specific bacteria. It is a very fatty food, rich in fats.
saturated, cholesterol, and calories, which makes it advisable for athletes or people
that require significant energy consumption.

Unhomogenized milk and cream contain butter fats in the form of

microscopic globules. These globules are surrounded by crafted membranes of
phospholipids (fatty acids that emulsify you) and proteins, which prevent that the
cream from the milk lumps into a uniform mass.
Butter is produced by churning cream from milk, which causes a damage
from the membranes and allows the fats in the milk to come together into a single mass, and
waiting at the same time for other parts.

There are different variations in the preparation, and this means that there are not only
different flavors but also there can be different consistencies of the dough of
butter, however most of the final product is made up of fats
from the butter. Butter contains three types of fats: free fats, fats
crystallized, and undamaged fat globules. In the final product, there is a proportion
of these three types of fats and this is the reason for the difference in consistency in the
various types of butter.

The process of removing the cream from the milk produces small "clumps" floating in the
liquid solution of the cream. This solution is called buttermilk - (whey of
butter), this whey is now consumed in some countries as a dairy product. The
butter serum is being removed from the process and the resulting lumps are being discarded
working, pressing and removing to form a single solid mass.
When prepared by hand, wooden levers known as 'manos' are used.
Scottish (scotch hands). This operation gives consistency to the butter and goes
clearing from the inside of the clumps the small water droplets that are leaving
remaining inside it. Commercial butter has a fat content of around
80% butterfat and a remaining 15% water; artisanal butter has
a different proportion reaching 65% fat and 30% water

There are several types of butter, but two can basically be distinguished:

Sour butter: before the cream is acidified

Sweet butter: after the acidification of the cream (this is the traditional one)

NUTRITIONAL INFORMATION
 Calorías717

Lipid 81 g

Saturated fatty acid 51 g

Polyunsaturated fatty acid 3 g

Fatty acid
monounsaturated 21 g

Trans fatty acid 3.3 g

Cholesterol 215 mg

Sodium 11 mg
Potassium 24 mg

0.1 g

Dietary fiber 0 g

Sugar 0.1 g

Protein 0.8 g

2,499 Vitamin 0
Vitamin A
IU C mg

0
Football 24 mg Iron
mg

Vitamin 0
Vitamin D 60 IU
B6 mg

Vitamin B 2
0.2 µg Magnesium
sub 12 mg

STORAGE
Butter can generally be spread on bread or toast at a
temperature of 15 °C, above the operating temperature of therefrigerator.
The so-called 'butter compartment' that can be found in many
refrigerators is one of the least cold areas, but still far from the ideal temperature for
so that the butter spreads easily once placed on the table.
When storing butter, the following should be taken into account:

Butter is a food that due to its physical and chemical characteristics

has a great resistance to bacterial contamination.1For this reason it is possible
 keep the butter at room temperature for days without it being
attacked by bacteria; however, the flavor is affected because of the fats
the butter reacts (oxidizes), producing rancid flavors.

Butter is capable of absorbing strong odors around it, which is why it

it is advisable to store it in the refrigerator, in airtight containers and as much as possible
away from the possible light.

Store the butter in its original container or wrapping, do not usepaper

aluminumas a wrapper, the direct contact of the fats in the butter with the
metal causes its immediate oxidation, particularly in salted butters.

The parts of the butter exposed to light and air usually have a more
yellowish or even translucent; these areas should be avoided as their taste is
rancid. In this case, it is enough to remove them; the rest of the butter is edible.

Fig.02

BUTTER IN THE WORLD

India, which produces and consumes more butter than any other nation in the
the world dedicates almost half of its milk production to the making of its butter
called ghee. In 1997, India produced 1,470,000 metric tons of
butter, consuming most of its own production. In the second
the United States was in first place (522,000 tons), followed by France (466
000), Germany (442,000), and New Zealand (307,000). In terms of consumption,
Germany is in second place behind India, using 578,000 tons of
butter in 1997, followed by France (528,000), Russia (514,000), and the United States
United (505,000). Most nations produce and consume what their industry
local genera. New Zealand, Australia, and Ukraine are among the nations that export.
a significant percentage of butter.

There are different varieties of butter around the world. Smen is one.
clarified butter from Morocco, which can be consumed after
past healing processes of months or even years. Yak milk butters
they are very important in Tibet (they are used in a tea with salted butter very
valued in the regions of the Himalayas, Bhutan, Nepal, and in India); the tsampa that
it uses barley flour mixed with Yak milk butter, it is considered
a staple food. In Africa and Asia, butter is usually made in a way
traditional with sour milk instead of being made with cream.

(CODEX for butter)

III. EXPERIMENTAL PART

Materials, Equipment and Instruments:

100 ml test tube

5ml pipettes
Bulb
250 ml flask
- 2 Beakers 250ml
Moon clock
Spatula
Bureta
Universal support with clamps
Fiola 100 ml
Fishing rod
5% potassium chromate
0.5 g Calcium carbonate
AgNO3 0.1 N
Phenolphthalein
NaOH 0.1 N
Balance
Thermometer

Procedure:

A) Total Acidity

18 g of sample was weighed and mixed with 90 ml of hot water, previously

boiled in a 250 ml flask.
I add 1 ml of phenolphthalein.
I titrated with NaOH until it turned light pink.
The percentage of lactic acid was calculated using the equation.
 GxNx90xF
Lactic Acid=
10xM

ml of NaOH

N: Normality of NaOH

Quantity of sample used

90: Equivalent weight of Lactic Acid

Fig.3 Fig.4

B) Chlorides

Approximately 5 ± 0.1 g of butter was weighed in a 250 ml Erlenmeyer flask.

100 ml of boiling water was added; the mixture was left for about 5 to 10 minutes.
occasionally shaking.
At 50 - 55°C, 2 ml of potassium chromate was added with a pipette (in the case of the
sour butter with a pH lower than 6.5 was added 0.5 g of carbonate
calcium.
It was carefully mixed and the hot solution was titrated with that of nitrate of
platinum until a reddish brown color appeared, which lasted for 30
seconds.
Following the previous procedure, a titration was carried out.
mix without butter to determine the expenditure of the blank sample.

Calculations:

Expense.sample.AgNO3−Expense. white. AgNO3

Sal 0.5845x( )
Weight.sample
Fig.5 Fig.6 Fig.7

IV. RESULTS

Total Acidity
Expenditure
( mL. ) x N x0.09008
Lactic Acid x100
sample( g)

=(1.2 x 0.1 x 0.09008/18) x100 =0.06

b) Chlorides:
AgNO3 expense−white expense AgNO3
% 0.5845x
mass(g)

= 0.5845x(3.6-1.8/100) =0.01

c) Table of organoleptic analysis:

product color Smell flavor consistency Obs.

Yellow butter characteristic greasy characteristic pleasant
Glory

V. CONCLUSIONS

The percentage of acidity and salt concentration in a sample was determined.

butter.
The organoleptic characteristics of the butter were observed.
VI. DISCUSIONS

According to Fonseca, the quality of butters is measured through

of the amount of lactic acid and chlorides present. The results
of the test match with the author.
According to CODEX STANDARD for Butter (margarine) Codex Stan
234-1999 tells us that the butter, that is, the final product, must possess
Color and smell (It can range from straw yellow to yellow
brilliant
homogeneous and creamy), it must also meet the requirements
physicochemical described in the table 1

TABLE 1

Parameters Requirement
Milk fat content (g/100g), minimum 80%
Moisture (g/100g) maximum 16%
Non-fat solids of milk (g/100g) maximum 2%
Acidity expressed as oleic acid (g/100g), maximum 0.3%
Peroxide index (meq. of peroxide/kg of material
fat), maximum 1.0

SOURCE: Codex 234-1999

When conducting our organoleptic analysis, we agree with what was said.
previously

VII. BIBLIOGRAPHY

Butters and Margarines

CODEX STANDARD for Butter (fat) Codex Stan 234-1999