Butter grading

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Butter grading at the railway cold stores, Roma Street, Brisbane, Australia, circa 1917 StateLibQld 1 67939 Grading butter at the railway cold stores, Roma Street, Brisbane, ca. 1917.jpg
Butter grading at the railway cold stores, Roma Street, Brisbane, Australia, circa 1917

Butter grading involves the grading, inspection, assessment and sorting of butter to quantify its quality, freshness, and conformity to legal requirements.

Contents

United States

Butter sold in the United States is assigned one of three letter grades; AA, A, and B. [1] By a 1923 act of Congress, all butter sold in the United States must be composed of at least 80% milkfat. [2] Butter is graded based on the sweetness of its flavor, the quality of cream the butter was made from, the smoothness of its texture, and the degree of flavor impurities such as acidity, bitterness, feed, malty, musty, weed, and whey. [3] The grade indication of the butter is usually displayed in the most prominent area of the packaging, although it may also be displayed on the side or elsewhere. [3]

When grading butter, the inspector begins with a score of 100. Each defect in flavor, texture, color, or saltiness results in a subtraction of one-half, one, or one and one-half points, depending on the characteristic and the degree of the defect, whether it is slight, definite, or pronounced. [2] Butter that exceeds certain workmanship dis-ratings is rated on flavor only, and can not attain the highest grades. [4]

Grade AA butter, made from sweet cream, is the highest grade of butter, has a sweet flavor, and is readily spreadable. [1] If the butter is salted, the salt must be evenly distributed and not interfere with the smooth texture of the butter. [3] To get this grade, the butter must achieve a score of at least 93 out of a possible 100. [5] It is widely available at most places food products are sold. [1] Butter graded as "AA" does not necessarily indicate the butter may meet the expectations of gourmands. [6]

Grade A, made from fresh cream, has a stronger flavor than grade AA butter. [1] Butter of this grade must score 92 points. [5] It is likely to be of a coarser texture than grade AA. Like grade AA, it is widely available at food markets across the country. [1]

Grade B butter is the lowest grade of butter available for consumer use. It is often made from sour cream. [1] Grade B butter must score at least 90 points, anything less can not be made available to United States consumers. The texture of this grade may be crumbly, sticky, or watery. [3] This grade of butter is usually only used in cooking, or some manufacturing processes, although many consumers will find it perfectly palatable. [5]

In addition, all U.S. butters must pass microbiological standards. [2]

Canada

Butter, along with other dairy products, is given a grade of Canada 1, Canada 2, or Canada 3. [7] [8] Butter of the first grade cannot be made from cream given the second grade. [9] Grade 3 butter is a processing grade used for product packaged and sold in bulk. [7]

See also

Boterwet

Related Research Articles

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Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat.

Dessert course that concludes a meal; usually sweet

Dessert is a course that concludes a meal. The course usually consists of sweet foods, such as confections, and possibly a beverage such as dessert wine or liqueur; however, in the United States it may include coffee, cheeses, nuts, or other savory items regarded as a separate course elsewhere. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.

Butter dairy product

Butter is a dairy product made from the fat and protein components of milk or cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as an ingredient in baking, sauce making, pan frying, and other cooking procedures.

Ice cream A frozen dessert

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from dairy milk or cream and is flavoured with a sweetener, either sugar or an alternative, and any spice, such as cocoa or vanilla. Colourings are usually added, in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures. It becomes more malleable as its temperature increases.

Margarine Semi-solid oily spread often used as a butter substitute

Margarine is a spread used for flavoring, baking and cooking that was first made in France in 1869. It was created by Hippolyte Mège-Mouriès in response to a challenge by Emperor Napoleon III to create a butter substitute from beef tallow for the armed forces and lower classes. It was named oleomargarine from Latin for oleum and Greek margarite but was later named margarine.

Buttermilk dairy drink

Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream; most modern buttermilk is cultured, however. It is common in warm climates where unrefrigerated fresh milk sours quickly.

Peanut butter paste made from ground peanuts

Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It often contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Peanut butter is popular in many countries. The United States is a leading exporter of peanut butter and itself consumes $800 million of peanut butter annually.

Soy milk Beverage made from soybeans

Soy milk, also known as soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is a natural by-product of the manufacture of tofu. Originating in East Asia, it became a common beverage in Europe and North America in the later half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk. Along with similar vegetable-based "milks", like almond and rice milk, soy milk may be used as a substitute for dairy milk by individuals who are vegan or lactose intolerant, while others may consume it for environmental or health reasons.

Cream cheese Soft, mild-tasting cheese with a high fat content

Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are often added in industrial production.

Cool Whip brand of imitation whipped cream

Cool Whip is a brand of imitation whipped cream, referred to as a whipped topping by its manufacturer, Kraft Heinz. It is used in North America as a topping for desserts, and in some no-bake pie recipes as a convenience food or ingredient that does not require physical whipping and can maintain its texture without melting over time.

Breyers Ice cream brand

Breyers is a brand of ice cream started in 1866 by William A. Breyer in Philadelphia, Pennsylvania.

Apple butter highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes

Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce.

Ice cream parlor Shop selling frozen desserts

Ice cream parlors or ice cream parlours are places that sell ice cream, gelato, sorbet, and/or frozen yogurt to consumers. Ice cream is typically sold as regular ice cream, and/or soft serve, which is usually dispensed by a machine with a limited number of flavors. Ice cream parlors generally offer a number of flavors and items. Parlors often serve ice cream and other frozen desserts in cones, cups or dishes, the latter two to be eaten with a spoon. Some ice cream parlors prepare ice cream desserts such as sundaes or milkshakes, or even a blend.

Plant milk a milk-like drink made from plant-based ingredients

Plant milk refers to manufactured, nondairy beverages made from a water-based plant extract for flavouring and aroma. Plant milks are vegan beverages consumed as plant-based alternatives to dairy milk, and often provide a creamy mouthfeel. For commerce, plant-based liquids are typically packaged in containers similar and competitive to those used for animal lactations, but cannot be labeled as "milk" within the European Union. In 2018, among the roughly 20 plants used to manufacture plant milk, almond, soy, and coconut were the highest-selling plant milks worldwide. The global plant milk market was estimated at US$16 billion in 2018.

Lard pig fat in both its rendered and unrendered forms

Lard is a semi-solid white fat product obtained by rendering the fatty tissue of the pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep.

Vegan cheese cheese-like substance made without animal products

Vegan cheese is a category of non-dairy, plant-based cheese analogues. Vegan cheeses range from soft fresh cheeses to aged and cultured hard grateable cheeses like plant-based Parmesan. The defining characteristic of vegan cheese is the exclusion of all animal products.

Quark (dairy product) type of fresh dairy product

Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of German-speaking, Dutch-speaking, Slavic and Scandinavian countries.

Crema, sometimes referred to as crema espesa, and referred to as crema fresca in Mexico, is a Mexican dairy product prepared with heavy cream and buttermilk. Salt and lime juice may also be used in its preparation. Its fat content can range from 18 percent to 36 percent. In Mexico, it is sold directly to consumers by ranches outside large cities, and is available in Mexican and Latino grocery stores in the United States. Crema is used as a food topping, a condiment and as an ingredient in sauces. It is similar in texture and flavor to France's crème fraîche and sour cream.

References

  1. 1 2 3 4 5 6 "General Butter Information". Dairy Research and Information Center. University of California, Davis. Archived from the original on September 13, 2015. Retrieved November 21, 2015.
  2. 1 2 3 "Butter Standards". Wisconsin Cheese. Wisconsin Milk Marketing Board. Archived from the original on November 26, 2015. Retrieved November 21, 2015.
  3. 1 2 3 4 McLagan, Jennifer. Smith, Sally E. (ed.). "USDA Butter Grades". WebExhibits. Institute for Dynamic Educational Advancement. Retrieved November 21, 2015.
  4. "Butter Grades and Standards". USDA Agricultural Marketing Service. United States Department of Agriculture. Retrieved November 21, 2015.
  5. 1 2 3 Schwartz, Arthur (2012). "Butter Grading". The Food Maven. Retrieved November 21, 2015.
  6. "What distinguishes a "high quality" butter from regular butter?". Joe Pastry. April 25, 2011. Retrieved November 21, 2015. Yet the American grading system is a rather crude instrument for trying to quantify the qualities that separate ordinary butters from extraordinary ones.
  7. 1 2 "Import and Interprovincial Requirements for Dairy Products – Overview". Canadian Food Inspection Agency. Government of Canada. April 2, 2015. Archived from the original on October 28, 2015. Retrieved November 21, 2015.
  8. Gisslen, Wayne (2004). Professional Baking. John Wiley & Sons. p. 41. ISBN   9780471464273.
  9. "The Dairy Product Grading Regulations" (PDF). Canadian Dairy Information Centre. Government of Canada. August 1, 1978. Retrieved November 21, 2015.