Description
Butter is produced by mechanically shearing milk in a gourd at 30–35 °C, causing casein micelles to rupture and fat globules to coalesce.
Technical
The process relies on controlled heating to reduce milk viscosity and promote fat globule coalescence, while mechanical shear from churning ruptures casein micelles. The released fat globules aggregate into a semi‑solid butter matrix, and subsequent cooling stabilizes the crystalline structure of butterfat.
Science
Primary Reaction
Mechanical shear ruptures casein micelles, releasing fat globules that coalesce into butter.
Sensory Profile
Aroma ()
butterymilkywarmslightly nuttyearthy
Origin & History
Civilization
West African, Caribbean, Indian rural communities
Era
Traditional