Butteroil is the fat concentrate obtained primarily from butter or cream by the removal of practically all the water and solids not fat content. The terms milk fat and anhydrous milk fat, dry butterfat and dehydrated butter fat are used synonymously with butteroil but the raw material used for their preparation is mainly cream. Butteroil serves as a richest source milk fat amongst the western dairy products and is rich in fat soluble vitamins like A, D, E and K.
Composition of butteroil
||99.5 – 99.8
||0.1 – 0.3
|Acidity (Oleic acid)
||0.2 – 0.5
||0.0 – 0.1
Different methods of production of butteroil
There are different methods of production like direct evaporation, decantation and centrifugation followed by vacuum drying and direct from cream by de-emulsification followed by centrifugation. After the production butter oil should be cooled and crystallized under carefully controlled mechanism in such a way that large number of smaller sized crystals are formed. Care should be exercised to exclude oxygen while packaging.
Filling should be done up to the brim in the container in such a manner as to exclude maximum oxygen and allowances should be given for expansion in the container during storage at high temperature. When stored at room temperature, the butteroil develops perceptible oxidized flavour. This defect can be controlled by addition of antioxidants such as ethyl gallate @ 0.05% which extends the shelf life by 3 months.
Uses of Butteroil
Butteroil is usually used in the production of recombined milk, for reconstitution into butter. It can also be used in the manufacture of ice cream, as a cooking medium and in the confectionery industry. Butteroil is also utilized in the production of various types of fat spreads.