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

Source

Food Chemistry

Type

Journal article

Book Title

Entity type

Access Statement

License Rights

Restricted until

2037-12-31
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