As butter production also involves such chemicals, however, rancidity is something butter production must also take into consideration as well. As noted, it is likely that some pesticide residue remains throughout this process, though in many countries these products are monitored to make sure those levels fall below certain legal requirements. The next steps in the process five and six are hydrogenation , where hydrogen gas is added in the presence of a nickel catalyst at high temperature and pressure.
The process raises the melting point of the oils, allowing them to be solid fats at room temperature while removing unsaturated fats. Some unsaturated fats, called trans fats, have been linked to cardiovascular health problems, and incomplete hydrogenation can produce trans fats during the hydrogenation process. Modern processes aim to prevent partial hydrogenation for this reason. After the oils have been hydrogenated, the next step is to make sure the fatty mixture is made up primarily of triglycerides, which are compounds composed of three chains of fatty acids linked to a glycerol molecule.
Its description is a bit deceptive, as the addition of lye creates the soapy compound and is not itself the addition of soap. Soap scientifically defined as a fatty acid salt is a byproduct of the reaction that converts the fatty acids to triglycerides. The soap, along with other unwanted chemicals, is then removed after the reaction is complete. The next step in the process, according to the diagram, is bleaching to make the mixture look more white.
While a bleaching step is commonly employed, it is important to note that bleaching the process of turning something whiter does not require the addition of bleach and for edible products it explicitly does not. It is assumed that when the people of these tribes strapped bags containing milk onto their persons or saddles as nourishment for a journey, the resulting motion of the ride churned the milk. If the weather was cold enough, a bit of fat rose to the top of the bag and the result came to be butter.
On the other hand, if the weather was too warn, the result was what came to be cheese. The use of butter eventually spread westward when these Asian peoples invaded the lands of the Near East and Europe. Eventually, butter began to be manufactured in vertical churns by other developed civilizations.
A picture of a primitive churn is evident in a Sumerian bas-relief dating from around B. One of the first written references to the substance comes from India in the form of a ninth-century etiquette manual.
It suggested that Hindu brides be given milk, honey, and butter on the day of their wedding. The manuscript also mentioned greasing the wheel of the bridal carriage with butter to insure a trouble-free marriage. Because the cow is regarded as a sacred animal in Hindu religion, butter has long played an important role in Indian cuisine, and is mentioned specifically in religious tracts. In neighboring Tibet, butter made from the milk of yak was sometimes smeared on religious statues.
Soon butter became common to cultures that relied on the domesticated cow for sustenance, but it could also be made from the milk of sheep and goats.
Although Greeks and Romans were not fond of rich, dairy-based foods, the word "butter" is derived from the Greek term buturon, meaning "cow's cheese. Celts and later the Vikings eventually became devotees of the substance, and by the late Middle Ages it was a staple in the diets of many Europeans and a valued trading commodity. The dairy product has also been considered a mystical salve during certain periods of history.
For centuries, the people of Brittany placed butter near a person suffering from cancer to absorb the disease. The first printed instructions for making butter can be traced back to a 14th-century Venetian cookbook. By the 17th century, butter was traded on routes that included England, Brittany, Flanders, and Iceland. The butter produced in Vanves, France, was thought to be the most exquisite during this era. In the southern regions of Europe, where olive oil remained the predominant cooking oil, some people believed butter These illustrations show the commercial manufacture of margarine.
The oils used in the production can be derived from a variety of animal and vegetable sources. Its aqueous content may be milk, water, or a soybased protein fluid. The dairy product eventually became a prohibited item for fast days as decreed by the Roman Catholic Church, although a dispensation could be purchased for those who simply could not go without it. In Rouen, France, legend has it that a "butter tower" was financed solely by such dispensations granted for eating butter on fast days.
Butter manufacturing in the U. Families who owned their own cows usually made butter themselves. Milk from the cow was left alone until its cream rose to the top.
Heating the cream ripened it, and it was then cooled several degrees. Next, the cream was placed in a wooden device, sometimes barrel-shaped or otherwise cylindrical, and mixed with the help of a paddle. This process generally took at least 30 minutes. The leftover cream in the churn was buttermilk.
If the cows were eating grass, the butter possessed a yellowish cast, but during winter, when they were getting other types of feed, it was white. The butter was then rinsed with cool water, "worked over" a bit more, then salted for taste.
Margarine is similar in taste and appearance to butter but possesses several distinct differences. Margarine was developed as a substitute for butter. By the 19th century, butter had become a common staple in the diet of people who lived off the land, but was expensive for those who did not.
Louis Napoleon III, a socialist-minded emperor of mid-century France, offered a reward to any-one who could produce an acceptable, The continuous-How process is the most commonly used method in the manufacture of morgarine.
If milk is used as the liquid base, it is joined with salt and an emulsifying agent in a chamber. An emulsifier works by decreasing the surface tension between the oil globules and the liquid mixture, thereby helping them form chemical bonds more easily. The result is a substance that is neither wholly liquid nor wholly solid.
Hippolyte Mege-Mouriez won the competition for the item he named margarine after its primary ingredient, margaric acid. The margaric acid had only recently been discovered in by Michael Eugene Chevreul and derived its name from the Greek term for pearls, margarite, because of the milky drops that Chevreul noticed in his invention.
In modern times it is manufactured from an oil or combination of oils through the process of hydro-genation, a method perfected around This process helps animal or vegetable oils emulsify, or turn from a liquid substance into a fatty one of a semi-solid state. In the U. A well-organized dairy cartel campaigned against margarine, fearing competition from the margarine industry.
At about , Congress repealed taxes on butter substitutes which had been in effect for several decades. The so-called "Margarine Act" was also heralded for at last defining margarine: "all substances, mixtures and compounds which have a consistency similar to that of butter and which contain any edible fats and oils other than milk fat if made in imitation or semblance of butter. Butter was scarce, and margarine, or oleo, was the best substitute. Today, margarine Since the s, the Votator has been the most commonly used apparatus in U.
In the Votator, the margarine emulsion is cooled and occasionally agitated to form semi-solid margarine.
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