BUTTER AND OTHER MILK FAT PRODUCTS | The Product and Its Manufacture

Butter and Dairy Fat Spreads

“…Proportion of both liquid and solid fat phase is of outmost important to attain the state of plasticity and desired consistency (Keogh, 2006;Narine & Marangoni, 1999;Varnam & Sutherland, 1994). In churned product like butter, there are usually two fat phases, one continuous fat phase squeezed out from denuded globules during churning and working, and other globular fat phase consisting of intact fat globules (Heertje, Leunis, Van Zeyl, & Berends, 1987;Mortensen & Denmark, 2011) as could be seen in microscopic image (Fig. 21.3).…”

“…Butter illustrated by a white continuous fat phase with blue water droplets and milk fat globules dispersed within together with fractions of ruptured milk fat globule membrane rotating at around rpm in a churning section destabilizes the cream. In batch churning method, phase inversion of cream happens at relatively slow rate (30 min to 1 h) with large mass, whereas in continuous method, continuously passing small quantity of cream gets destabilized in 1-2 s (Mortensen & Denmark, 2011;Wilbey, 1994). The pre-treated cream is transferred to batch churn or churning section of continuous butter making machine at desired churning temperature.…”

“…Salt gives distinct taste to butter and acts as a preservative. In cultured varieties, low pH also provides better spreadability, microbial stability and distinct flavor (Mortensen & Denmark, 2011).…”

“…Size of moisture droplets is important with respect to release of flavor in mouth during melting and stability against microbial risks during storage (Heertje, 1993;Mortensen, 2011). The diameter of droplets in the range of 1-5 μm is desirable for good microbiological Closely depends on intensity (both shear rate and time) of working c At higher temperatures mainly inside the fat globules, at low temperatures forming solid networks d Closely depends on the temperature quality, and few larger droplets of 10-20 μm size are also beneficial in releasing typical butter flavor in mouth (Mortensen & Denmark, 2011).…”

“…The characteristic flavor of sweet cream butter is imparted through short-chain fatty acids of milk fat, lactones, ketones, and phospholipids. In cultured cream butter, diacetyl, lactic acid, acetic acid, and acetic aldehyde also contribute significantly (Mortensen & Denmark, 2011). Margarines appear shinier and greasy than butter because of differences in the form of crystalline fat and size of moisture droplets (Lane, 1998).…”