Butter Production Cost Reports

Butter production cost report provides a comprehensive analysis and know-how for setting up a Butter production plant. The study covers all the requisite aspects that one needs to know for the production of Butter. This includes manufacturing processes, raw material requirements, utility requirements, infrastructure requirements, machinery and technology requirements, manpower requirements, packaging requirements, transportation requirements, etc.

Butter is a high-energy solid food comprising an emulsion of fat globules, water, and inorganic salts that are made by churning the cream using cow's milk. It is found in various forms, including sweet cream, unsalted, salteded, and clarified (Ghee).

Butter appears yellow-to-white in colour and is a vital edible fat. It is produced using milk and is the most highly concentrated form of fluid milk. It has a softly rich and creamy texture with a slight hint of sweetness. It has a high butterfat content; however, it's low in protein. It also has significant amounts of vitamin A and some amounts of calcium, phosphorus, and vitamin D. Its respective melting and smoke points are 98.6F and 350F. It should be stored at room temperature, refrigerator or freezer and has a shelf life of 1-3 months if refrigerated and up to 1 year if frozen.

Commercial butter comprises around 80–82 percent milk fat, 16–17 percent water, as well as 1–2 percent milk solids other than fat (also known as curd). There are more than 120 different compounds contributing to the unique flavour of butter, but the five main factors adding to the flavour profile include fatty acids, lactones, methyl ketones, diacetyl and dimethyl sulfide. Chemically, butter fat includes a mix of triglycerides, especially the ones derived from fatty acids, like palmitic, oleic, myristic, and stearic acids.

Butter is widely used as a spread and cooking fat. Owing to its rich, creamy mouthfeel as well as sublime flavour, it is the most preferred fat for culinary uses like making sauces to baking or just as a spread. It is used for cooking applications like sautéing vegetables and improving flavour; in sauces, it adds complexity to the flavour, and in baked goods, it adds to the flavour and texture and imparts flakiness.