Physical treatments affecting the solid fat content of butter fat: thermal treatment of cream and membrane partition of butter oil.
Seasonal variations of milk fat composition, affecting the solid fat content of butter, are used as a model to monitor the texture of the final product. Two methods have been investigated: 1) thermal treatment of cream, which is uncertain and restricted, and 2) a new membrane separation procedure applied to butter oil in a fully hydrophobic medium. Under specific hydrodynamic conditions, a slight variation of the composition leads to a magnification of the variation obtained on the solid fat. This effect is similar to the seasonal effect, allowing control of the final texture of the butter.
Fanni
J
J
Laboratoire de Physico-chimie et Génie Alimentaires, Ecole Nationale Supérieure d'Agronomie, Vandoeuvre les Nancy, France.
Bornaz
S
S
Diagana
Y
Y
Parmentier
M
M
D000818:Animals; D002079:Butter / Q000032:analysis*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005524:Food Technology; D006358:Hot Temperature; D008055:Lipids / Q000032:analysis*; D008892:Milk / Q000737:chemistry*; D008970:Molecular Weight; D012621:Seasons; D014280:Triglycerides / Q000032:analysis / Q000737:chemistry
D008055:Lipids; D014280:Triglycerides; D002079:Butter