TERNYATA BEGINI PROSES PRODUKSI PEMBUATAN MENTEGA DARI SUSU | MENTEGA VS MARGARIN

REKAYASA PRODUKSI

9 Oct 202208:42

Summary

TLDRThe video script discusses the differences between margarine and butter, highlighting butter's superior taste and nutritional benefits, especially when made from grass-fed cow's milk. It details the butter-making process supported by Amul factory in India, from sourcing milk to final packaging. The script emphasizes the impact of cow feed on butter's nutrients, the pasteurization process, and quality checks including fat, water, and salt content, ensuring the butter meets production standards.

Takeaways

🧈 Butter and margarine may look similar but have different bases and compositions.
🐄 Butter is made from animal fat, typically from cow's milk, while margarine is made from plant oils like canola, palm, and others containing unsaturated fats.
🍰 Margarine is suitable for frying food, whereas butter is ideal for baked goods like cookies and frostings due to its richer taste.
🌿 The diet of the cows affects the nutrition in the butter; grass-fed cows produce butter with higher levels of vitamin K2, CLA, and omega-3.
🥛 Amul, an Indian dairy company, empowers local milk producers by collecting milk from small farms for processing.
🔬 The company tests raw milk for color, smell, and consistency before processing.
🚜 After collection, milk is pasteurized and processed to separate the butter cream from the liquid, known as skim milk.
🧊 The butter-making process involves mixing butter cream with salt in a vacuum blender to ensure consistency and flavor.
🔍 Quality control checks are performed in the lab to ensure butter meets the company's standards for moisture, fat, salt, and other contents.
🛍️ The final product is packaged, checked for weight, and passed through a metal detector to ensure no contamination before being wrapped and sent to storage.
🚚 Amul distributes various packaging variants of butter throughout India and to international consumers.

Q & A

What are the main differences between margarine and butter?
-The main differences between margarine and butter are their base ingredients and content. Butter is made from animal fat, typically from cow's milk, while margarine is made from plant oils like canola, palm, and other oils containing unsaturated fats.
What is the ideal use for butter in cooking?
-Butter is ideal for baking, especially for pastries, cookies, and frostings, because it has a richer flavor compared to margarine.
How does the diet of cows affect the nutritional content of butter?
-Butter made from milk of cows that are fed grass can contain vitamin K2, CLA, and omega-3 fatty acids, which can improve bone health. However, butter made from milk of cows fed with silage contains fewer nutrients compared to grass-fed cows.
What is the role of Amul company in the production of butter as mentioned in the script?
-Amul company in India empowers dairy farming communities by collecting milk from small farms. They receive raw cow's milk daily and process it into butter.
How much raw cow's milk does Amul company receive daily?
-Amul company can receive up to 3 million liters of raw cow's milk every day.
What is the purpose of the separator machine in butter production?
-The separator machine spins to separate the raw cream from the remaining liquid, with the cream being called butter cream and the remaining liquid being called skim milk.
What is the fat content percentage of butter cream?
-Butter cream has a fat content of 38%.
How is the butter cream processed after separation?
-After separation, butter cream is mixed with a specific amount of salt in a vacuum blender according to the required measurements.
What checks are performed on the butter in the laboratory?
-In the laboratory, butter is checked for water content, fat content, salt content, and other contents to ensure it meets the company's production standards.
How is the color of the butter checked?
-The color of the butter is checked using a photo sensor to ensure the product never changes from its original content to color.
What is the packaging process for butter after production?
-The production process begins with wrapping paper being pulled into the cutting area, where butter is shaped and cut into 100-gram portions, wrapped with paper, and then folded by a machine. It is then taken to the packaging room, checked for weight, passed through a metal detector for contamination, and finally wrapped with outer wrapping paper and packed into boxes.
Where is the butter distributed after packaging?
-The butter is distributed throughout India and to consumers abroad in various packaging variants.

Outlines

00:00

🧈 Butter vs. Margarine: Differences and Production

This paragraph discusses the differences between butter and margarine, highlighting their base ingredients and uses. Butter is made from animal fat, typically from cow's milk, whereas margarine is made from plant oils like canola, soybean, and palm oil, which contain unsaturated fats. Butter is ideal for baking cookies and frosting due to its richer taste compared to margarine, which is better for frying. The script then transitions to discuss the production process of butter, supported by Amul's factory in India. The base ingredient for butter in the video is cow's milk, and the diet of the cows affects the nutrition in the butter. Butter from grass-fed cows contains vitamin K2, CLA, and omega-3, while butter from cows fed with silage contains fewer nutrients. Amul empowers small dairy farmers by collecting their milk, which is then tested for color, smell, and consistency. The milk is pasteurized and processed to separate the butter cream from the liquid, which is then mixed with a small percentage of skim milk. The butter cream, containing 38% fat, is the key ingredient in butter production.

05:01

🏭 The Production Process of Butter at Amul

This paragraph details the production process of butter at Amul's factory. After the butter cream is separated, it is processed in a vacuum blender where it is mixed with salt according to the required measurement. Samples are then taken for laboratory testing to check for moisture, fat, salt content, and other standards. The color of the butter is also checked using a photo sensor to ensure consistency. The production process continues with the butter being shaped and cut into 100-gram portions, wrapped, and folded by machines. The butter then goes through a metal detector to ensure there is no metal contamination before being wrapped in outer packaging. Finally, the butter is arranged, 50 at a time, into cardboard boxes, which are then folded and sent to storage. The butter is distributed in various packaging options throughout India and to international consumers.

Mindmap

Keywords

💡Margarine

Margarine is a dairy substitute made from vegetable fats such as canola, palm oil, and other oils that contain trans fats. It is often used as a cheaper alternative to butter. In the video, margarine is compared to butter, highlighting their differences in both production and usage. Margarine is mentioned as being suitable for frying food, whereas butter is ideal for baking.

💡Butter

Butter is a dairy product made from the fat and protein components of milk or cream. It is typically used in cooking and baking for its rich flavor. The video discusses the production process of butter, emphasizing its natural ingredients and the nutritional benefits derived from the diet of the cows that produce the milk.

💡Dairy

Dairy refers to products derived from milk, such as cheese, yogurt, and butter. In the context of the video, dairy is the source material for butter, highlighting the importance of the quality of milk in the production of butter. The script mentions that butter is made from cow's milk, which can vary in nutritional content based on the cow's diet.

💡Vitamin K2

Vitamin K2 is a fat-soluble vitamin that plays a role in bone health and blood clotting. The video script mentions that butter made from milk of cows fed on grass contains Vitamin K2, which is beneficial for bone health. This vitamin is an example of how the diet of the cows can affect the nutritional content of the butter.

💡CLA (Conjugated Linoleic Acid)

Conjugated Linoleic Acid (CLA) is a naturally occurring substance found in meat and dairy products that comes from ruminant animals. It is known for its potential health benefits, including fat loss and cancer prevention. The script indicates that butter from cows fed on grass contains CLA, which is another nutritional benefit of choosing butter over margarine.

💡Omega-3

Omega-3 fatty acids are essential nutrients that play a crucial role in brain function and cardiovascular health. The video script notes that butter from cows fed on grass contains omega-3 fatty acids, which are not found in as high concentrations in butter from cows fed on silage.

💡Amul

Amul is a brand name mentioned in the video script, referring to a dairy cooperative in India that plays a significant role in the production of butter. The script describes how Amul collects milk from small-scale farmers and processes it into butter, emphasizing the cooperative's role in supporting local dairy farmers.

💡Pasteurization

Pasteurization is a process of heating milk to a specific temperature for a set period to kill harmful bacteria and extend the shelf life of the product. In the video, pasteurization is mentioned as a step in the butter production process, ensuring the safety and quality of the final product.

💡Separator

A separator is a machine used in the dairy industry to separate cream from skim milk. The video describes how raw milk is pumped into a separator to separate the butter cream (cream) from the skim milk, which is a crucial step in butter production.

💡Butter Cream

Butter cream is the fatty component of milk that is separated from the liquid during the butter-making process. The script specifies that butter cream has a pale white color and contains 38% fat, which is the main ingredient used to make butter.

💡Vacuum Blender

A vacuum blender is a type of mixer used in the butter production process to incorporate air into the butter cream, creating a lighter, more spreadable texture. The video mentions that butter is mixed with salt in a vacuum blender, which also helps to remove any air bubbles and ensure a consistent texture.

Highlights

Margarin and butter may look similar but have different basic ingredients.

Butter is made from animal products, typically from cow's milk.

Margarine is made from plant-based oils like canola, palm, and others containing unsaturated fats.

Margarine is used for frying food, while butter is ideal for pastries and frostings due to its richer taste.

Butter made from grass-fed cow's milk contains vitamin K2, which is beneficial for bone health.

Butter from grass-fed cows also contains CLA, Pati, and omega-3 fatty acids.

Butter made from cows fed with silage contains fewer nutrients compared to those fed with fresh grass.

Amul company in India empowers dairy farming communities by collecting milk from small farms.

The company can receive up to 3 million liters of raw cow's milk daily.

Raw milk is tested for color, smell, and consistency before processing.

Milk is pasteurized and pumped into a separator to separate cream from the liquid.

Butter cream, containing 38% fat, is the key ingredient in butter production.

Butter cream is mixed with a small percentage of whole milk to adjust the consistency.

The milk is churned in a vacuum blender with salt added according to the required measurement.

Samples of butter are tested in the lab for water, fat, salt, and other content to meet production standards.

The color of the butter is checked with a photo sensor to ensure consistency.

Butter is packaged in 100-gram portions, wrapped, and folded by machines.

The weight of the butter is checked randomly to ensure the cutting machine is calibrated correctly.

Butter passes through a metal detector to ensure there is no metal contamination.

The final packaged butter is arranged, wrapped in a cardboard box, and sent to storage.

Various packaging variants of butter are distributed throughout India and to international consumers.