Modern creameries appeared before, coacervating for the production of butter, as a rule, going from a few milking, fermented and processed after a few days in butter. Butter from the fermented creams is known as sourly-creamy butter. During fermentation of coacervating deteriorate in natural way, bacteria transform a lactobiose in suckling acid. The process of fermentation gives additional aroma including diacetila, that gives more complete taste and more "oily" structure during tasting of product. Today sourly-creamy butter, as a rule, is produced from the pasteurized creams fermentation of which passes by introduction of Lactococcus and Leuconostoc of bacteria.
Another way of receipt of sourly-creamy butter, developed at the beginning of 1970th, is production of butter from fresh creams, and then addition of bacterial cultures and suckling acid. Using this method it is succeeded to obtain the saturated aroma of butter and dol'shego term of his storage in a frappe kind. For producers, this method is more effective, because method of maturing of creams, in-use for making of butter occupies a considerably anymore place, what simply storage of the prepared products of desi. In place of the use of process of acescency (with the use of sour-milk cultures) on the production of desi often use addition of suckling acid and aroma of fresh desi.
By more effective process, as assert, there is an imitation of taste of kul'turirovanogo butter - a product, in fact, turns out not shown out but does not lose the aroma.
At heating, butter melts quickly, grows into a liquid and spreads a skim.
Dairy products are often pasteurized in the process of production, to put to death pathogenic bacteria and other microbes. Butter, produced from the pasteurized creams the sweetly-creamy is named. The production of sweetly-creamy butter first got wide distribution in a 19 age with appearance of refrigeration equipment and mechanical separator of creams. Butter from the fresh or cultivated not pasteurized creams is named a raw desi. Raw butter "cleaner" to liking, the faint notes of pasteurization absent in taste, that sometimes is very important for preparation of certain dishes. Butter, produced from the pasteurized creams can be kept during a few months, a raw desi has shelf-life about ten days and more frequent than all used in the inner loops of production.
On territory of continental Europe sourly-creamy butter is preferable, while sweet creamy cream prevails in the United States and Great Britain. In the United States butter is grown on the basis of sucklings cultures often is for sale under a brand "European". A "raw" desi practically is not for sale in the United States and Europe, it, as a rule, is produced only eventual users on housekeepings by shallow parties.
A few types of "spreda" were also developed. Spredy remain soft at low temperatures and, consequently, simpler in the use directly after extraction from a refrigerator. Producers sometimes change composition of spredov bringing in fat of animal origin in their composition, or due to plugging of vegetable butters in butter. "Fluffed" up desi (creams) - it other, more soft, type of product which serves for giving of by volume forms on culinary business. Produced by gazirovaniya by means of addition of nitrogen in butter (creams). Ordinary air in his production is not used, as it can be instrumental in oxidization and rancidity of the prepared product.
Butter is also given at the market of two kinds: salt and unsalted. All categories of butter are for sale as in salt and unsalted forms.
In salt butters in the process of treatment to the product granular salt or strong rassoly is added.
Complementing taste descriptions salt operates and as konservant.
An amount of fat in the prepared products is the vitally important aspect of production of butter of creamy. In obedience to the standards of different countries there are products which are for sale as must contain "butter" no less than a 80% suckling fat. In practice, most American butters contain only little more, on the average an about 81% suckling fat.
European butters as a rule, have more high coefficient of maintenance of suckling fat which can arrive at to 85%. Butter is creamy is butter from which in the process of treatment almost all waters and particulate matters of milk are remote, as a result there is almost clean suckling fat. The melted butter is produced by heating of butter to the melting-point and cooling-down of mixture. After defending other komponenty is divided on a closeness. From above whey squirrel form a crust which retires. Then suckling fat is dissociated from mixture of water and casein albumens of settling on a bottom.