Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment
Date
2012
Authors
Ronholt, Stine
Kirkensgaard, Jacob
Pedersen, Thomas Baek
Mortensen, Kell
Knudsen, Jes Christian
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
The effect of cream heat treatment prior to butter manufacturing, fluctuating temperatures during storage and presence of fat globules vs. no fat globules was examined in laboratory scale produced butter. X-ray diffraction and differential scanning calorimetry was used to study crystallization behaviour and nuclear magnetic resonance to measure solid fat content and water droplet size distribution. Furthermore, the crystal structure was linked to the rheological properties and microstructure of the butter using confocal laser scanning microscopy. Butter produced from non-matured cream mainly formed α- and β′-crystals with minor traces of β-crystals. Maturing of the cream caused a transition from α- to β′- and β-form. The rheological behaviour of slow cooled butter deviated from the matured ones by having a lower elastic modulus, caused by a weaker crystal network. Presence of fat globules did not affect the rheological properties significantly.
Description
Keywords
Keywords: Butter; Confocal laser scanning microscopy; Crystal networks; Crystallization behaviours; Fat crystallization; Fat globules; Fluctuating temperatures; Laboratory scale; Milk fats; Rheological behaviour; Rheological property; Slow cooled; Solid fat content Butter; Fat crystallization; Milk fat; Rheology; X-ray diffraction
Citation
Collections
Source
Food Chemistry
Type
Journal article
Book Title
Entity type
Access Statement
License Rights
Restricted until
2037-12-31
Downloads
File
Description