What You Need to Know
Fat globule membranes composed of phospholipids and proteins are disrupted by shear forces, allowing triglyceride coalescence. Lactic acid bacteria (LAB) fermentation (typically Lactococcus lactis) acidifies cream to pH 4.6, promoting casein precipitation.
Develops complex fermented flavors while concentrating milk fat (80-86% vs cream's 30-40%). Cultured buttermilk byproduct serves as leavening agent.
Key Parameters
Temperature
14°C
10°C - 18°C
Time
25 minutes
15 minutes - 45 minutes
Equipment
Wooden plunge churn (traditional)Continuous butterworker (industrial)Thermoregulated maturation tank
Steps
- 1.
Beurre de Baratte (Normandy, France): Develops signature lactic tang and elastic texture
- 2.
Ghee clarification (South Asia): Removes residual buttermilk proteins
The Science
Primary Reaction
Fat globule membrane destabilization