Healthy Matter Raw Materials epsd (week 2)
What’s Butter?
Butter is one of the most highly concentrated forms of fluid milk. Twenty litres of whole milk are needed to produce one kilogram of butter. This process leaves approximately 18 litres of skim milk and buttermilk, which at one time were disposed of as animal feed or waste. Today the skim portion has greatly increased in value and is fully utilized in other products.
Commercial butter is 80–82 percent milk fat, 16–17 percent water, and 1–2 percent milk solids other than fat (sometimes referred to as curd). It may contain salt , added directly to the butter in concentrations of 1 to 2 percent. Unsalted butter is often referred to as “sweet” butter. This should not be confused with “sweet cream” butter, which may or may not be salted. Reduced-fat, or “light,” butter usually contains about 40 percent milk fat. Butter also contains protein, calcium and phosphorous (about 1.2%) and fat-soluble vitamins A, D and E.
History of Butter
We have record of its use as early as 2,000 years before Christ. The
Bible is interspersed with references to butter, the product of milk from the
cow. Not only has it been regarded from time immemorial as a food fit for the
gods, but its use appears to have been divinely recommended and its users
promised certain immunities against evil. Butter was the only food ever defined
by an Act of the U.S. Congress prior to the enactment of the Food, Drug and
Cosmetic Act of 1938.
The word butter comes from bou-tyron, which
seems to mean "cowcheese" in Greek. Some scholars think, however,
that the word was borrowed from the language of the northern and butterophagous
Scythians, who herded cattle; Greeks lived mostly from sheep and goats whose
milk, which they consumed mainly as cheese, was relatively low in butter (or
butyric) fat.
Type of Butter
1. Classic
The industrial era brought the butter we're used to seeing on
supermarket shelves, which contains 80 to 81% butterfat (this percentage varies
between brands). Producers also began pasteurizing milk during this time, which
resulted in butter made from sweet cream -- this is why unsalted butter is
often called "sweet cream" butter. Baking lore holds unsalted butter
in the highest esteem, as it allows for better control over the salt content of
your finished product.
Best uses: Anything and everything, especially baked goods.
2. Cultured
Cultured butter comes from fermented or soured cream, rather than sweet
cream; fermentation occurs because of the trace amounts of lactose (a sugar)
that's present in the cream.
For years, if you wanted cultured butter, you bought something that had
been imported from Europe. Luckily, starting in the late '90s, American
producers began making it themselves. The higher fat content of cultured butter
(82 to 86%) is its main differentiating factor; this comes from a longer
churning time, and the removal of some moisture.
The diversity in taste and appearance of cultured butter comes from the
cow's diet, and whether the milk used is raw or pasteurized. If the cows are
grass-fed, the butter will have a brighter yellow hue, and a funkier flavor.
Best uses: Since the price point is higher, we recommend
cultured butter for pastry and pie doughs, or simply for slathering on
radishes and bread.
3. Clarified
For cooking at high temperatures (up to 485° F), use clarified butter --
it's made by removing the milk solids from unsalted butter, so there are no
proteins to burn.
Ghee takes clarified butter a step further, by cooking it longer and
taking it to a higher percentage of butterfat; occasionally, it is seasoned
with turmeric. Commonly used in Indian cuisines, ghee stays fresh for long
periods of time at room temperature, so you're free to store it out on your
counter.
Best uses: High-temperature cooking.
Sumber : https://food52.com/blog/10421-all-about-butter
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals (including humans who breastfeed) before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases. It contains many other nutrients including protein and lactose.
History of Milk
Around 10 000 BC, the “agricultural
revolution” occurred changing societies from nomadic tribes to those who
settled in communities. With this came domesticated animals and the ingenuity
for people to use by-products such as milk. In ancient Egypt, milk and other
dairy products were reserved for royalty, priests and the very wealthy. By
the 5th century AD, cows and sheep in Europe were prized for their milk. By the
14th century, cow’s milk became more popular than sheep’s milk. European
dairy cows were brought to North America in the early 1600s. Louis
Pasteur, a French microbiologist, conducted the first pasteurization tests in
1862.
Pasteur is credited with
revolutionizing the safety of milk and, in turn, the ability to store and
distribute milk well beyond the farm. Commercial pasteurization machines were
introduced in 1895. In 1884, the first milk bottle was invented in New York State. In
the 1930s, milk cans were replaced with large on-farm storage tanks, and
plastic coated paper milk cartons were invented, which allowed for wider
distribution of fresh milk.
Type of Milk
The federal Food and Drug Administration (FDA) establishes standards for different types of milk and milk products. Some states use these standards, while others have their own standards. Prior to 1998, the federal standards required that fluid milk sold as whole milk must have no less than 3.25% milk fat, low-fat milk must have 0.5-2.0% milk fat, and skim milk must have less than 0.5% milk fat. Starting in 1998, the FDA required that milk with 2% milk fat must be labeled as "reduced-fat" because it did not meet the new definition of low-fat products as having less than 3 grams of fat per serving. Milk with 1% milk fat could still be labeled as "low-fat" because it did meet the definition. As a comparison, light cream has no less than 18% milk fat, and heavy cream has no less than 36% milk fat.
Other types of milk are based on the type of processing involved. Pasteurized milk has been heated to kill any potentially harmful bacteria. Homogenized milk has had the milk fat particles reduced in size and uniformly blended to prevent them from rising to the top in the form of cream. Vitaminfortified milks have various vitamins added. Most milk sold in markets in the United States is pasteurized, homogenized, and vitamin-fortified.
Grade A milk refers to milk produced under sufficiently sanitary conditions to permit its use as fluid milk. About 90% of the milk produced in the United States is Grade A milk. Grade B milk is produced under conditions that make it acceptable only for manufactured products such as certain cheeses, where it undergoes further processing. Certified milk is produced under exceedingly high sanitary standards and is sold at a higher price than Grade A milk.
Specialty milks include flavored milk, such as chocolate milk, which has had a flavoring syrup added. Other specialty milks include Golden Guernsey milk, which is produced by purebred Guernsey cows, and All-Jersey milk, which is produced by registered Jersey cows. Both command a premium price because of their higher milk fat content and creamier taste.
Concentrated milk products have varying degrees of water removed from fluid milk. They include, in descending order of water content, evaporated milk, condensed milk, and dry milk.
sumber : http://www.madehow.com/Volume-4/Milk.html
What is chocolate?
Chocolate is produced from the seed of the
cacao tree.
Unfortunately for many home gardeners eager to
have their own stash of chocolate, trees grow only in tropical regions: Central
America, the Caribbean, Indonesia, and Africa.
Cacao production
Cacao production is labor-intensive. Trees require hand
harvesting and machetes, as the pods can reach a size comparable to butternut
squash and hold between 30 and 50 beans.
Cacao trees grown in the wild with shade can
maintain production for nearly 100 years. Take that, biennials.
Cacao processing
The beans, about the size of almonds, are allowed to
ferment for 3 to 7 days and then dried. This fermentation is essential — the
raw seeds are very bitter.
After fermentation beans must be sorted,
cleaned, and weighed before roasting.
After roasting, the beans enter a machine that
cracks the seed coats and blows them away, leaving behind cacao nibs, which are
47% cocoa solids and 53% cocoa butter.
Cocoa butter (from cacao) is the main source
of fat in chocolate. The cocoa solids are ground into cocoa powder, the same
stuff that flavors your chocolate protein powder.
Cacao nibs left after bean cracking can be
milled into a “nut butter”-like paste, called chocolate liquor (alcohol free),
which can then be pressed.
The chocolate liquor on its own is dry and
gritty. It can be combined with other ingredients like sugar, vanilla, and
lecithin to make a more palatable product, and/or be broken down on machinery
and kneaded for days to improve the texture. Careful heating and cooling will create
a stable structure.
History of Chocolate
Back in 250-900 A.D. the Mayans noticed a wild tree
(cacao tree) occupying rain forests in South America and figured out it could
be cultivated. They would ferment, roast, and grind the beans, similar to what
we do today.
But the Mayans didn’t have a helpful machinery
to produce a variety of confections. Instead, they enjoyed chocolate as a
beverage, with ground beans, water, chile, vanilla, black pepper and cornmeal,
sweetened with honey.
To Mayans, cacao was valuable stuff. It wasn’t
consumed on a regular basis, but often used as part of tradition and rituals.
Cacao beans were also used as a form of currency.
The industrial revolution changed the
chocolate “experience.” The cocoa press was invented in 1828 to separate
chocolate into cocoa butter and solids (cocoa powder). Between 1875 and 1894
the names “Nestle” and “Hershey” became more popular with the development of
milk chocolate and mass production of chocolate bars spanning the globe.
Specialized chocolate companies have only been popular since the 1980s.
Types
of chocolate
Unsweetened chocolate
Made from 100% cocoa liquor and bitter unless
mixed with other ingredients. ( I learned this when I took a bite of my mom’s
unsweetened baking chocolate at the age of 7.)
Bittersweet, semisweet, or dark chocolate
Dark chocolate can contain no milk powder and
must have a minimum of 35% cocoa solids. Bittersweet and semisweet are similar
and differ based on the percentage of sugar.
Milk chocolate
At least 10% chocolate liquor and 12% milk
solids. Also has more sugar than dark or semisweet.
White chocolate
Well, it’s not really chocolate, as it’s made
from cocoa butter, sugar, and flavorings.
Cocoa powder
A crushed and ground solid left after cocoa
butter is removed from chocolate liquor. Cocoa powder is typically unsweetened.
There are two main varieties, regular and
Dutch process. Dutch is alkalized to neutralize the acid. If you cook with
baking powder, use Dutch. If you cook with baking soda, use regular.
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