DSC and EPR investigation of the effect of fat crystallization on the consistency of butter

Abstract

It was possible to determine the liquid fat content and melting behaviour of butters unenriched and enriched in low melting point milk fat fraction (rap= 10~ made from traditionally (6-11-11~ and heat step technology ripened (6-20-11~ cream by using EPR spectroscopy and ultrasensitive DSC methods.It was determined that -butters made from heat step technology (H) ripened cream have smaller liquid fat content in the continuous fat phase than that of made from traditionally (K) ripened cream, -there were different fat melting behaviours: the K-butter in temperature range of 0-20~ had one melting peak while H-butter had two ones, and -the effect of enrichment is different in the fraction of low melting point: the melting temperature decreased in the ease of K-butter, but the H-butter exhibited smaller enthalpy at the 19wer melting temperature having same melting temperatures.Our experiments support the view that H-butter is much more structured than K-butter which is caused by fat fragments containing cubic crystals, developed during the ripening of heat step technology. With respect to the minimum liquid fat content of maximum fat fragments, and vice versa, the cream ripening temperature of solid and spreadable butter can be optimalized by determination of cream ripening temperature-liquid fat content funetion (min.-max. curve)The experiments have proved without any doubt that butter of cold spreadable, not softening at room temerature, can be only produced by the combination of heat step cream ripening and enrichment with a low melting point fraction.

The Effective Factors on the Structure of Butter and Other Milk Fat‐Based Products

“…When the cream is warmed during the 2nd step, a fraction of the fatty acids will melt, and further recrystallize during the 3rd step, the cooling. It appears that the butter then produced will have a higher amount of liquid fat and a decreased hardness by up to 25%, as compared to butter produced directly after cream cooling (Mortensen and Danmark ; Schäffer and others ) or by a cold–warm treatment (Schäffer and others ).…”

“…Another type of ripening is the so‐called warm–cold–warm method, where the cream is first held for a period at one temperature, then temperature is increased, and finally decreased again before churning (Mortensen and Danmark ; Schäffer and others ). The principle of this technique is that, upon super‐cooling many crystal nuclei are formed.…”

Thermal Analysis

“…DMTA was used to determine the effect of water on the physicochemical and mechanical properties of gelatin (278). There are applications of thermal analysis to butter dealing with the fat crystallization and the detection of recombined butter (279,280). It is claimed that the country of origin of peanuts can be determined from DSC results (281).…”

Surgical stress detection in human blood plasma by DSC

“…From the 1960s, differential scanning calorimetry (DSC) is originally a well-known thermo-analytical method in the physical sciences. From the end of the twentieth century, DSC examination is a validly efficient method not only for the demonstration of structural changes, but also in numerous in vitro and in vivo biological systems [9][10][11]. Many researchers' works from the beginning of the twenty-first century revealed its potential for cancer disease diagnostics performed on human blood plasma [12][13][14][15].…”