Many different approaches have been exploited to achieve desired textural quality of butter, which includes temperature treatment of cream, churning and working conditions, inclusion of low melting milk fat fraction, specified cow diet, and CO 2-aided crystallization. Texture is one of the most important quality parameters determining the spreadability, sensory properties, and consumer acceptability of butter. The microstructure of final butter product comprises continuous liquid fat phase, fat crystal-network, dispersed water phase, denuded and intact fat globules, air, residual milk fat globule membrane, and other non-fat solids. After separation of buttermilk, butter grains are worked to form a uniform water-in-oil type viscoelastic emulsion. The leakage of liquid fat during the process enables the formation of fat clumps, which continue to grow in size until the fat phase (butter grains) and serum phase (buttermilk) become visibly separate. Partial crystallization of fat is crucial for the disruption of fat globule membrane and partial coalescence of the fat globules during churning. Fat globules are stabilized by a complex interfacial membrane and exist in wide size range from about 0.1–15 μm. Cream is an oil-in-water type emulsion containing milk fat in the form of globules. The findings of the study highlighted the potential of using applied emulsifiers and dairy-derived ingredients in modifying the physical functionality of butter and butter-like churned emulsions in addition to a conventional cream-ageing process.īutter is a milk fat-based product generally obtained through phase inversion of partially crystallized cream by means of mechanical churning and working. The extent of butter-setting during 28 days of storage (5 ☌) varied among the samples, and in specific, appeared to be delayed in presence of WPI, WMP, and buttermilk solids. As per tribological analysis, PGPR, Tween 80, and SC lowered the friction-coefficient of butter, indicating an improved lubrication property of the microstructure. Among dairy solids, sodium caseinate (SC) was the most effective in reducing the solid fat fraction, hardness, and elastic modulus (G’), while whey protein isolate (WPI) and whole milk powder (WMP) produced significantly harder, stiffer, and more adhesive butter texture. In fresh butter, polyglycerol polyricinoleate (PGPR) emulsifier having dominated hydrophobic moieties significantly ( p < 0.05) enhanced the softness. The employed additives showed a distinctive impact on the macroscopic properties of butter without largely affecting the melting behavior. Commercial dairy cream was blended with each of the ingredients (0.5%, w/ w) separately, aged overnight (10 ☌), and churned (10 ☌) into butter. Its unmodified color is dependent on the animals’ feed and is commonly manipulated with food colorings in the commercial manufacturing process, most commonly annatto or carotene.The influence of emulsifiers and dairy solids on churning and physical attributes of butter was investigated. It generally has a pale yellow color, but varies from deep yellow to nearly white. The density of butter is 911 g/L (56.9 lb/ft3). Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 ☌ (90–95 ☏). Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion the milk proteins are the emulsifiers. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat. Salt, flavorings and preservatives are sometimes added to butter. Most frequently made from cows’ milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Butter consists of butterfat, milk proteins and water. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter is a dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk.
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