Another study examined determining the presence of tallow adulterant in butter as well as quantitatively measuring the percent adulterant. Calibration models showed excellent results, showing the potential to replace the current reference method with NIR spectroscopy. SFC is an essential indicator of the functional characteristics of milk fat and the current reference method for testing it is very time-consuming. Another study examined measuring the Solid Fat Content (SFC), defined as the amount of solid fraction of fat crystallized at a specific temperature in terms of weight percentage.
Despite a limited sample set for such a study, results were good and proved the feasibility of measuring these two parameters using NIR spectroscopy.
One study examined measuring fat and moisture in butter, considered the two most important parameters not only in the manufacturing process but for monitoring for adulteration as well. The results of most studies have been promising. Measurement of chemical parameters in major constituents of butter for quality control purposes has been studied using NIR spectroscopy. Summary of Published Papers, Articles, and Reference Materials One such method that has been examined is NIR spectroscopy. There is a need for fast, cost-effective, and real-time monitoring of parameters at all stages of the butter manufacturing process. Current methods for testing these parameters are expensive, laborious, and time-consuming, especially when implemented in a process setting. Different methods of adulteration are always emerging and testing methods for detecting adulterants must continue to evolve as well. Adulteration is a significant issue in the dairy industry and monitoring butter for adulteration is of key importance. Water is another critical component in butter that must be monitored. This method requires over sixteen hours of sample preparation and is expensive, making it impractical for real-time analysis. In the case of Solid Fat Content (SFC), an excellent indicator of the functional characteristics of milk fat and an important parameter in many dairy products, the current reference method is Nuclear Magnetic Resonance (NMR) spectroscopy. Fat content is the most important parameter in butter, but current methods for testing fat are often time-consuming and involve expensive wet chemistry methods. Technological advances that result in improved processing and increased shelf-life of butter are contributing to growth as well. Improvements in butter manufacturing that increase the nutritional value and flavor are helping propel market growth.
Sale of butter is driven by its nutritional value and diverse applications across the food industry. Consumer consumption of fast, processed, and convenience foods is increasing, and butter is one of the key ingredients in such foods. There are numerous factors projected to contribute to this growth. The global butter market is expected to grow at an estimated CAGR of 4.2% from 2017-2023. Production and consumption of butter are high in Europe and substantial in Asia and North America. Butter can be cultured or non-cultured, depending on if bacteria are added to induce fermentation and produce lactic acid. Butter is typically light yellow and has a variety of uses, such as a spread on bread products, a condiment on cooked vegetables, a dipping sauce for bread and some types of seafood, and cooking uses like pan frying and baking. It is composed of 80% to 90% butterfat, milk proteins, up to 16% water, and can contain salt as well. Per standard regulations, the only fat butter can contain is butterfat in the form of an emulsion of fat and water. Butter is a dairy product made by churning cream or milk to separate butterfat from buttermilk.
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