TY - JOUR

T1 - The effective factors on the structure of butter and other milk fat-based products

AU - Rønholt, Stine

AU - Mortensen, Kell

AU - Knudsen, Jes Christian

PY - 2013

Y1 - 2013

N2 - Butter and other milk fat-based products are valuable products for the dairy industry due to their uniquetaste, their textural characteristics, and nutritional value. However, an increased consumer demand for low-fat-basedproducts increases the need for an increased essential understanding of the effective factors governing the structure ofmilk fat-based products. Today, 2 manufacturing techniques are available: the churning method and the emulsificationmethod. The first is typically used for production of butter with a globular structure, which has become increasinglypopular to obtain low-fat-based products, typically without presence of milk fat globules. The microstructure of milk fatbasedproducts is strongly related to their structural rheology, hence applications. Structural behavior is not determinedby one single parameter, but by the interactions between many. This complexity is reviewed here. Parameters suchas thermal treatment of cream prior to butter making, water content, and chemical composition influence not onlycrystal polymorphism, but also the number and sizes of fat crystals. The number of crystal–crystal interactions formedwithin the products is related to product hardness. During storage, however, postcrystallization increases the solid fatcontent and strengthens the fat crystal network. The fat crystal network is strengthened by the formation of more andstronger crystal–crystal interactions due to mechanically interlinking of fat crystals, which occurs during crystal growth.Postcrystallization is directly linked to chemical composition. The initially observed microstructural difference causingdifferent rheological behavior will disappear during storage due to postcrystallization and formation of more crystal–crystalinteractions.

AB - Butter and other milk fat-based products are valuable products for the dairy industry due to their uniquetaste, their textural characteristics, and nutritional value. However, an increased consumer demand for low-fat-basedproducts increases the need for an increased essential understanding of the effective factors governing the structure ofmilk fat-based products. Today, 2 manufacturing techniques are available: the churning method and the emulsificationmethod. The first is typically used for production of butter with a globular structure, which has become increasinglypopular to obtain low-fat-based products, typically without presence of milk fat globules. The microstructure of milk fatbasedproducts is strongly related to their structural rheology, hence applications. Structural behavior is not determinedby one single parameter, but by the interactions between many. This complexity is reviewed here. Parameters suchas thermal treatment of cream prior to butter making, water content, and chemical composition influence not onlycrystal polymorphism, but also the number and sizes of fat crystals. The number of crystal–crystal interactions formedwithin the products is related to product hardness. During storage, however, postcrystallization increases the solid fatcontent and strengthens the fat crystal network. The fat crystal network is strengthened by the formation of more andstronger crystal–crystal interactions due to mechanically interlinking of fat crystals, which occurs during crystal growth.Postcrystallization is directly linked to chemical composition. The initially observed microstructural difference causingdifferent rheological behavior will disappear during storage due to postcrystallization and formation of more crystal–crystalinteractions.

KW - Dairy products

KW - Fatty acids

KW - Food processing

KW - Food production

KW - ???Mejeriproduktion???

KW - Food ingredients

KW - Faculty of Science

U2 - 10.1111/1541-4337.12022

DO - 10.1111/1541-4337.12022

M3 - Journal article

VL - 12

SP - 468

EP - 482

JO - Comprehensive Reviews in Food Science and Food Safety

JF - Comprehensive Reviews in Food Science and Food Safety

SN - 1541-4337

IS - 5

ER -