Butter is a water-in-oil emulsion with the milk proteins acting as the emulsifiers. At refrigeration temperatures, butter remains a firm solid. However, it softens into a spreadable consistency and melts into a liquid at relatively low temperatures.
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20 Serious Butter Defects & Their Solutions
DairyPulse StaffBefore releasing the butter to the market for sale, a team of competent judges conducts a series of tests to grade it. They carry out organoleptic tests to score for flavor, texture, color, and shape.
Methods of Butterfat Testing & Indices Used to Score Fats
DairyPulse StaffSulphuric acid dissolves all the milk solid non-fat (MSNF), which facilitates separation of fat. Centrifuging at 50°C improves the separation and maintains the butterfat in a liquid state for easy reading of the volume.