Evolution of churning process in butter production

There is a widely held belief that the practice of milking animals and the origins of butter making predate the systematic and permanent recording of human activities. The use of equipment has played a crucial role in the development of butter making.

Butter, a dairy product, is produced by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. This method of converting milk fat into butter has been employed since ancient times as a means of preserving milk fat. While butter is primarily made from cow's milk, it can also be derived from the milk of other mammals such as sheep, goats, buffalo, and yaks.

The earliest butter churns consisted of a wooden container and a plunger, which were used to agitate the cream until butter formed. These were commonly referred to as plunge churns or dash churns. Subsequently, butter churns were made with containers crafted from wood, ceramics, or galvanized iron, incorporating paddles for the churning process. Later, centrifugal butter churns were introduced, where the paddles remained fixed while the container spun, enabling better separation of butter from buttermilk.

Factory butter making was virtually nonexistent until the mid-nineteenth century. Most butter was produced on farms using cream obtained through gravity creaming. The cream was poured into a wooden churn and subjected to shear and mild aeration with the assistance of a stirrer or by rotating the vessel. Once fat clumps formed, the buttermilk was separated, and the resulting mass of butterfat was collected and excess moisture was removed.

Towards the end of the 19th century, the commercial cream separator was introduced, and by the mid-20th century, continuous churns became commercially available.

The first butter factories emerged in the United States in the early 1860s. In the late 1870s, the centrifugal cream separator was introduced, eliminating the need to rely on the natural rising of cream to the top of milk. Initially, whole milk was transported to butter factories where cream separation took place. However, as cream-separation technology became more compact and affordable, farmers began separating cream on their own farms and sending only the cream to the factories.

The recognition of the benefits of heat treatment in improving the shelf life of dairy products led to the establishment of creameries where milk was separated. The increased availability of larger quantities of cream further spurred the mechanization of butter making.
Evolution of churning process in butter production

Lurpak brand in history

Lurpak was founded in 1901, which makes it one of the most authentic butter brands in the world. Lurpak started as a combination of several Danish dairy farmers to create a common brand for butter to increase sales. It was originally established as a private trademark with the objective to differentiate Danish butter from competing butter products.

At the beginning of the last century, it was shipped in wooden barrels the size of beer kegs. Back then the local shopkeeper would slice a customer a piece of butter from a large slob and wrap it in greaseproof paper.

It was not until 1957 that the first individual packs of Lurpak went on sale. These convenient 250 g sized blocks were packed in silver packaging theme continues today. The butter range now includes slightly Salted and Unsalted Classic block butter as well as Slightly Salted Spreadable, Lighter Spreadable and Spreadable Unsalted.
Lurpak brand in history

Ancient history of butter

History of butter
Butter is made churning fresh or fermented cream or milk. It is essentially a fat of milk. Butter is used as a spread and condiment, as well as in cooking applications.

Butter started in Mesopotamian some where between 9000 and 8000 before century. At that time butter was made from sheep or goat’s milk.

For ancient Greek and Rome butter is considered a food fit for barbarians. In Northern Europe, butter was also used to prevent kidney and bladder stones.

The ancient dwellers of India relating to butter making, dating back to 1500-200BC when Hindus of that time gave young married couple a ‘bridal feast’ consisting of milk, honey and butter.

Until the 19th century, majority of butter was made by hand.

In 1860s, first butter appeared in United States. Now a days margarine is taken over butter consumption due to less expensive and perceived as being healthier.
Ancient history of butter

History of Asparagus

History of Asparagus
Asparagus name is derived from Greek word asparagos. It’s native to the East Mediterranean area, cultivated form antiquity and now grown in much of the world. Asparagus cultivation began 2000 years ago in eastern Mediterranean region. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter.

Having appeared in England as early as the year 1000, it was known as sperage and sperach. Asparagus has been used as a vegetable and medicine, owing to its delicate flavor and diuretic properties.

The Emperor Augustus coined the phrase ‘velocius quam asparagi conquantur’, meaning to do something faster than you can cook asparagus. Julius Caesar first ate it in Lombardy and wanted it served with melted butter. And in the time of King Louis XIV asparagus was dubbed ‘The King of Vegetables’.

In the 16th century, asparagus gained popularity in France and England. From there, the early colonists brought it to America and often called the “Food of Kings”. King Louis XVI of France, who did indeed dress in silken splendor when he dined, was so in love with asparagus that his gardeners were instructed to grow it in hothouses for his year round pleasure.
History of Asparagus

History of Milk

History of Milk
The Holstein breed outnumbers all others used in the United States for the production of milk. Jersey and Guernsey breeds tolerate hot weather better than Holsteins, hence may be the predominant types used for the production of milk in hot weather areas. Some Ayrshire, and Brown Swiss or Shorthorn breeds are used in certain areas. Cow’s milk contains an average of 3.8 % fat, 3.3% protein, 4.8% lactose, 0.7% ash, and 87.4% water, Milk also contains vitamins and other nutrients in small amounts, making it the most complete of foods. The young of mammalians survive on it exclusively.

Cow milk was first used as human food in the Middle East. Goats and sheep were domesticated in the Middle East between 9000 and 8000 BC. Goats and sheep are ruminants: mammals adapted to survive on a diet of dry grass, a food source other useless to humans, and one that is easily stockpiled. Around 7000Bc, cattle were being herded in parts of Turkey.

Fermented products such as cheeses were discovered by accident, but their history has also been documented for many centuries, as has the production of concentrated milks, butter, and even ice cream. The use of cheese and butter spread in Europe, parts of Asia and parts of Africa. Domestic cows were introduced to the colonies o f Europe during the Age of Exploration.

Cattle were first brought to United States in the 1600s by the earliest colonies. By 1790, population centers such as Boston, New York, and Philadelphia had grown sufficiently to become an attractive market for larger scale dairy operations. To meet the increase demand, farmers began importing breeds if cattle that were better suited for milk production. At that time variety of machines for processing of milk was also developed.

In 1856, Gail Borden patented a method for making condensed milk by heating it in a partial vacuum. In 1863, Louis Pasteur developed a method of heating to kill the microorganisms that cause wine to turn into vinegar. Later this method was adapted to milk processing and known as pasteurization process. Milk was first delivered in bottles on Jan 11, 1878 and known as a Milk day.
History of Milk