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T.C. BALIKESİR ÜNİVERSİTESİ EDREMİT MESLEK YÜKSEKOKULU Zeytincilik ve Zeytin İşleme Teknolojisi Programı Öğr. Gör. Mücahit KIVRAK 0 505 772 44 46 kivrak@gmail.com www.mucahitkivrak.com.tr 2
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4 TEREYAĞI
Tereyağı Teknolojisi 5
6 Tereyağı Tarihi 1928 yılında ilk otomatik tereyağı yayığı yapıldı.
7 İlk kontinu tereyağı yayığı BUB 1941 de yapıldı.
8 Kontinü tereyağı yayığı BUC 1980 de yapıldı.
continuous butter churn type BUD built in 2000 9
11 Kremadan tereyağına Krema = suyun içindeki emilsiyon şeklinde yağ
cream ageing = partial fat crystallisation 12
13 whipping merging of the fat droplets around the auxiliary air bubbles
14 from Cream to Butter butter = water in oil emulsion churning = phase reversal
15 Ageing Conditions Temperature-time curve for traditional sweet cream butter Temperature-time curve for cold-warm-cold treatment pasteurization T pasteurization [ C ] [ C ] min 2 h min 2 h min 12 h 20 20 10 5 churning temperature 10 5 churning temperature Crystallization time 7-12 hours time [ h ] Crystallization time time [ h ] Advantages of cold warm cold cream treatment improved spreadability minimum butter milk fat content minimum basic moisture reduced risk of free moisture
16 BUE whipping and churning dosing deaeration pumping cooling buttermilk draining squeezing and draining mixing kneading and mixing
CIP CIP CIP CIP CIP CIP WATER CULTURE SALT 18 Butter Plant CREAM BUTTER BUTTERMILK BUTTERR OIL
19 Cleaning Process tanks and pipelines butter plants after production after production prerinse melting / butter oil recovery caustic (NaOH) hot water flush intermediate rinse special caustic containing silicate acid draining / drying final rinse before next production disinfection (optional) cold water flush
20 fat content Churning Parameters ageing feed flow temperature 1 st cylinder speed CREAM
21 fat content Churning Parameters ageing feed flow temperature 1 st cylinder speed CREAM safety danger overchurning optimum underchurning
22 Process Control main process control: watching
23 Good Churning minimum basic moisture low butter temperature constant product properties optimum process parameters very constant fat content very constant feed flow very constant cream temperature, approx. 11 C 13 C beater speed 1 st cylinder as low as possible rpm texturiser as low as possible buttermilk cooling vacuum
base moisture 28 Underchurning and Overchurning optimum lowest moisture 16% underchurning dangerous unstable increased moisture overchurning safe, stable increased moisture rpm 1 st cylinder
29 Test criteria for Butter in Germany Appearance, flavour, odour, Texture, moisture distribution, spreadability or hardness and ph-value are checked according to a 5 point ranking list To meet the criteria for premium Butter in Germany, Brand name Deutsche Markenbutter, the producer must meet at least 4 point on each criteria Hardness or spreadability is measured with a guillotine device. The required force to cut the butter is measured. 4 points are given for a cutting force of 0,8-1,0 N.
30 High Moisture Butter Production Composition of spreadable butter with vegetable oil and high moisture: total fat content approx. 70 % moisture approx. 30 % vegetable oil approx. 20 % of total fat Machine Operation: operation at reduced capacity high moisture in first beater approx. 24 % cooling with butter milk at approx. 0,5 C dosing of cooled oil into texturiser dosing of butter milk or water into texturiser
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DERS NOTLARI SÜREKLİ YENİLENMEKTEDİR. LÜTFEN DAHA ÖNCE İNDİRDİĞİNİZ DERS NOTU VAR İSE ONUN İLE SAYFADAKİ DERS NOTUNUN TARİHLERİNİ KARŞILAŞTIRINIZ VE YENİ TARİHLİ OLAN DERS NOTUNU TERCİH EDİNİZ. NOTLARDA HATALI ve EKSİK BİR YER GÖRDÜĞÜNÜZDE LÜTFEN BİLDİRİNİZ. 33
T.C. BALIKESİR ÜNİVERSİTESİ EDREMİT MESLEK YÜKSEKOKULU Zeytincilik ve Zeytin İşleme Teknolojisi Programı Öğr. Gör. Mücahit KIVRAK 0 505 772 44 46 kivrak@gmail.com www.mucahitkivrak.com.tr 34