Hardness of Butter. I. Influence of Season and Manufacturing Method

Man, J. M. de; Wood, F. W.

doi:10.3168/jds.s0022-0302(58)90928-7

Cited by 36 publications

(9 citation statements)

References 7 publications

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“…Plastic fats have also been characterized by sectility measurements (Dolby 1941a(Dolby , 1941bdeMan and Wood 1958a;Dixon and Williams 1977;Mohr and Wellm 1948). This involves forcing a stretched steel wire through a sample.…”

Section: Sectilitymentioning

confidence: 99%

Rheological Properties of Milkfat and Butter

Wright

Scanlon

Hartel

et al. 2001

Journal of Food Science

180

124

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Butter and milkfat are examples of plastic materials for which texture is a critical factor in determining functionality and consumer acceptance. The methods by which butter rheology is characterized are discussed, including large deformation techniques such as cone penetrometry, compression, sectility and extrusion, and methods which involve testing at low levels of strain. Correlations between instrumental tests and sensory-evaluated properties of the fats are explored. Rheological properties, including hardness, spreadability, setting, work softening, and thixotropy are described, and the models which have been proposed to characterize these behaviors are reviewed. Techniques which have been devised recently to quantitatively relate structural measurements to rheology are also examined. Modification of butter's rheological properties can be accomplished through alterations in composition or in the manufacturing process. These approaches are discussed and evaluated.

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Section: Sectilitymentioning

confidence: 99%

Rheological Properties of Milkfat and Butter

Wright

Scanlon

Hartel

et al. 2001

Journal of Food Science

180

124

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“…De Man [6,7,8,9,10,11] s'esf particulièrement intéressé à ce problème. Il a été imité en cela par plusieurs chercheurs ; parmi ceux-ci, citons : Antila [1], Dolby [15], Lechat [20], Norris [25], Sherbon [34], Vergelesov [36].…”

Section: Introductionunclassified

La cristallisation et le fractionnement naturel de la matière grasse butyrique

Deroanne

1976

Lait

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“…Butter held at a temperature of 22-5° C. for 1 week maintains a decreased hardness when subsequently held at lower temperatures (2). To determine whether a reduction in solid fat occurs when pure butterfat is similarly treated, * Dilatometers cooled in water at 0° C. t After cooling in water at 0° C, dilatometers were stored for 7 days at 22-5° C. and cooled in a refrigerator at 5° C. for 12 hr.…”

Section: Resultsmentioning

confidence: 99%

Influence of temperature treatment and season on the dilatometric behaviour of butterfat

Man

Wood

1959

Journal of Dairy Research

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The ratio of solid to liquid butterfat is a major factor influencing the hardness of butter. Two main variables determining this ratio are variations in temperature treatment during the buttermaking process and seasonal variations in the chemical composition of the butterfat.Results have been reported from this laboratory on studies of the chemical composition of Alberta butterfat (i), and hardness of butter as affected by season and manufacturing method (2). Important hardness differences were observed, and the purpose of this report is to correlate these hardness differences with the proportion of solid fat found by a dilatometric technique.Conventional buttermaking involves comparatively slow cooling of the fat in the cream, whereas rapid cooling takes place in the chilling units of continuous buttermaking machines. Differences in the rate of cooling of the fat may cause large variations in the hardness of the resulting butter. Two phenomena have been investigated as possible causes. The first is polymorphism, which is the occurrence of unstable crystal modifications. It is the general opinion, however, that polymorphism is of minor importance in fats with a complicated glyceride composition (3), and a recent study (4) revealed no important effects of polymorphism in butterfat. Moreover, polymorphism, if it occurs in butterfat, will be a short-term effect, while the effect of cooling-rate variations is a permanent one. Mixed crystal formation offers a more satisfactory explanation of the differences in crystallization behaviour of slowly and rapidly cooled butterfat (5). Mixed crystal formation involves the inclusion of dissimilar molecules in the crystal lattice and, therefore, results in an increase in the ratio of solid to liquid butterfat. EXPERIMENTAL PROCEDUREThe dilatometers were of the volumetric type with a capacity of approximately 10 ml. and a stem calibrated in mm. 3 . The confining fluid was water coloured with a dye, and it was always boiled and cooled before use. Butterfat was prepared from butters of minimum, intermediate, and maximum hardness, obtained in June, September and December respectively (2). The pure fat was prepared from butter by melting, centrifuging and filtering. Before transfer to the dilatometers the filtered fat was dried and de-aerated in round-bottom flasks under reduced pressure (5-10 mm. Hg) for at least 30 min. at 90° C.

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Hardness of Butter. I. Influence of Season and Manufacturing Method

Cited by 36 publications

References 7 publications

Rheological Properties of Milkfat and Butter

Rheological Properties of Milkfat and Butter

La cristallisation et le fractionnement naturel de la matière grasse butyrique

Influence of temperature treatment and season on the dilatometric behaviour of butterfat

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