According to FIL-IDF, 68A: 1977 International standard, anhydrous butterfat is processed into three types with different qualities.
(1) Anhydrous milk fat. It must contain at least 99.8% milk fat, and must be made from fresh thin cream or cream, and it is not allowed to contain any additives, such as additives to neutralize free fatty acids.
(2) anhydrous cream fat. Must contain at least 99.8% milk fat, but can be made from cream or thin cream of different ages. Free fatty acids are allowed to be neutralized with bases.
(3) Cream fat. Must contain at least 99.3% milk fat, with the same detailed raw material requirements as anhydrous cream fat. [1]
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Modern industrial production of anhydrous cream began during World War II, when large quantities of cream products were produced and supplied to the as spread cream + After World War II, some Western countries began to produce small quantities of anhydrous cream. However, it was not consumed for long as a coating food, and began to be mainly used for cooking, frying and baking. By the 1970s, the production of anhydrous cream ushered in a period of rapid development. In Western Europe, a large surplus of dairy products has promoted the dairy export trade, and some countries with underdeveloped dairy industries have become export targets, especially the Middle East, the southern and central United States, and the Asia-Pacific region. In importing countries, long-term storage of raw materials is desirable for the production of recycled dairy products. In this way, after skim milk powder and lactose, anhydrous cream has become an important dairy raw materials in international trade. In recent years, the application range of anhydrous cream has gradually expanded, and the production technology of anhydrous cream has also been improved. [2]
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1. Production of anhydrous cream
One is to produce AMF directly from thin cream (milk); The other is to produce AMF from cream. The quality of the AMF is the result of the quality of the raw material, and regardless of the processing method chosen, if the thin cream and cream are determined to be of insufficient quality individually, the quality of the product can be improved by treating (washing) or neutralizing the cream before the final evaporation step.
2. AMF is produced from thin cream
Pasteurized or unpasteurized cream containing 35% to 40% fat enters the AMF processing line through the balance tank, then adjusts the temperature or pasteurizes through the plate heat exchanger, and then is discharged to the centrifuge for pre-concentration and purification, so that the fat content reaches about 75%(the temperature is maintained at about 60 ° C during pre-concentration and to the plate heat exchanger). The "light" phase is collected into a buffer tank for further processing. At the same time, the "heavy" phase, the buttermilk portion, can be re-defatted by the separator, and the extracted fat is then mixed with the thin cream, and the buttermilk is returned to the plate heat exchanger for heat recovery to a storage tank. After storage in the middle of the tank, the condensed cream is transported to the homogenizer for phase conversion, and then to the final concentrator. Since the homogenizer has a higher operating capacity than the final concentrator, the excess concentrate must be returned to the buffer tank. In the homogenization process, part of the mechanical energy is converted into heat energy, and in order to avoid interfering with the temperature balance of the production line, this part of the excess heat is removed in the cooler. Finally, the milk fat containing 99.8% fat is heated to 95 ~ 98 ° C in the plate heat exchanger, discharged to the vacuum dryer so that the moisture content does not exceed 0.1%, and then the dried cream is cooled to 35 ~ 40 ° C, which is also the commonly used packaging temperature. The key equipment on the AMF processing line for handling thin cream is the separator for fat concentration and the homogenizer for phase conversion.
3. AMF is produced from cream
AMF is often produced with cream, especially cream that is not expected to be digested within a certain amount of time. Experiments have shown that when using newly produced cream as raw material, there is some difficulty in obtaining bright cream through final concentration, and the cream will produce a slight turbidity. This phenomenon does not occur when cream is stored for 2 weeks or more. Unsalted sweet cream is often used as an AMF ingredient, but acidic cream and salted cream can also be used as ingredients.
4. Refining of AMF
AMF refining has various purposes and uses. Examples of refining methods are as follows:
1) Polishing includes washing with water to obtain a clean, shiny product, the method is to add 20% to 30% water in the final concentrated oil, the temperature of the added water should be the same as the temperature of the oil, after a period of time, the water and water-soluble substances (mainly protein) together are separated.
2) Neutralization The content of free fatty acids in the oil can be reduced by neutralization. High levels of free fatty acids (FFA) can cause odors in the cream and its products. The concentration of 8%-10% alkali (NaOH) is added to the cream, the amount of the added and the content of free fatty acids in the oil should be comparable, about 10 seconds after the addition of water, the proportion of water and washing is the same, and finally the saponified free fatty acids and water are separated together, the oil should be fully mixed with the lye, but the mixing must be soft to avoid the reemulsification of fat. This is an important point.
3) Fractionation is the process of separating oil into high and low melting point fats, which have different characteristics and can be used in the production of different products. There are several ways to grade fat, but the common way is to use no additives, and the process is simply described as follows:
The anhydrous milk fat is usually washed by the highest possible "pure fat" melt, and then slowly cool to the appropriate temperature, at this temperature, the high melting point of the fractionate crystallization, while the low melting point of the fractionate remains liquid, through special filtration can obtain a part of the grain, and then the filtrate cooling to a lower temperature, other fractionates crystallization, The first grade grain is obtained by filtering, and the products with different melting points can be graded again and again.
5. Isolated cholesterol
Cholesterol separation is the process of removing cholesterol from anhydrous milk fat. Cholesterol is often separated by denatured starch or β-cyclodextrin mixed with milk fat. β-cyclodextrin (β-CD) molecules coat the cholesterol and form a precipitate, which can be removed by centrifugal separation.
6. package
Anhydrous milk fat can be loaded into containers of different sizes, such as for families or restaurants, 1 to 19.5 kg of packaging box is more convenient, and for industrial production, with a minimum of 185kg of barrels is more appropriate. Usually the inert gas nitrogen () is injected into the container first, because it is heavier than air, it sinks to the bottom after being loaded into the container, and because of the specific gravity of anhydrous milk AMF, when the AMF is injected into the container, the AMF gradually sinks below and is discharged to the upper layer, forming a "tight gas cover" to protect the AMF, preventing the AMF from inhaling air and producing oxidation. [1]
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Anhydrous butterfat is an excellent form of cream fat storage and transportation because it requires less space than cream. Anhydrous milk fat is generally packed in 200L drums containing inert gas nitrogen (), so that it can be stored at 4 ° C for several months, anhydrous milk fat is a liquid above 36 ° C, and is solid below 16 ~ 17 ° C. AMF is suitable for use in liquid form because the milk production technology is easy to mix with other products and easy to measure, so AMF is suitable for the recovery of different dairy products, but also used in the chocolate and ice cream manufacturing industry. [1]
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