How Does The Temperature Of Cream Affect The Amount Of Butter-Produced?

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How does the temperature of cream affect the amount of butter produced?
Purpose
The purpose of the experiment was to study the effects temperature had on butter production from cream.
Background Information
Dating back nearly ten thousand years, butter has a variety of historical uses, such as fuel, religious ceremonies, “lotion,” and medicine (Dairy Farmers, n.d.). The word itself stems from the Greek word Bou-Tyron which means “cow cheese” (Dairy Farmers, n.d.). In the times of the Neolithic people, butter wasn’t formulated from cow’s milk, but rather sheep, goat, and yak’s milk; to make it, milk was placed in animal skin pouches hung from trees and set out till the movement turned it into butter (The History, 2016). Over time the business of butter making has drastically changed. In England, butter was a luxury because it was made as a byproduct of cheese and only the nobility and royal officials had access to butter (The History, 2016). For every 100 pounds of cheese only 2 pounds of butter are produced. Then for a while it was a woman’s job to stay home and make the dairy products, but as …show more content…

This is because more fat molecules make it likely there will be more collisions and therefore a faster reaction. However, too high a concentration will lead to the butter being hard or brittle (Triglyceride, 2012). When you think concentration, milk has a concentration of 4% fat, cream concentrated from milk ordinarily has about 40% fat, and butter, the most concentrated form of milk, has a whopping 80% fat (Triglyceride, 2012)! Comparable to concentration, an increase in temperature affects butter production as well. Inevitably, a higher temperature means increased movement of the butter molecules, therefore the molecules are more likely to collide (Studios, n.d.). The more collisions lead to more combinations and in the end more fat globules (Studios,

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