Concentration Method

  • 30% fat cream pasteurized at 90oC
  • degassed in a vacuum
  • cooled to 45-70oC
  • separated to 82% fat ("plastic" cream)
  • the concentrate, still an O/W emulsion, is cooled to 8-13oC
  • fat crystals forming in the tightly packed globules perforate the membranes, cause liquid fat leakage and rapid phase inversion
  • contrast to mayonnaise, also a o/w emulsion at 82% fat but is winterized to prevent crystallization
  • butter from this method contains all membrane material, therefore, more phospholipids
  • no butter milk produced
  • after phase inversion the butter is worked and salted.