Effect of cream cooling rate and water content on butter microstructure during four weeks of storage

TY - JOUR

T1 - Effect of cream cooling rate and water content on butter microstructure during four weeks of storage

AU - Rønholt, Stine

AU - Kirkensgaard, Jacob Judas Kain

AU - Mortensen, Kell

AU - Knudsen, Jes Christian

PY - 2014/1

Y1 - 2014/1

N2 - Crystallization, rheological properties and microstructure of butter with varying water content and subjected to different cooling rate were studied during four weeks of storage at 5°C. Using small and large deformation rheology, the elastic modulus (G') and Hencky strain at fracture was followed. When comparing samples with an equal water content, samples produced from fast cooled cream (7.5°C/min) have a higher G' compared to butter produced from slow cooled cream (0.4°C/min), at day 1-7. However, no difference in G' is observed as a function of time, even though the solid fat content increases. Increasing the water content from 20% to 32% decreases G' at day 1-14, yet X-ray scattering and differential scanning calorimetry shows no difference in crystal polymorphism or crystallinity. After 21 days of storage, no difference in G' is observed as a function of cream cooling rate or water content. For all samples, small angle X-ray scattering shows formation of 2L (41Å) and 3L (57Å) lamellar organization, while the wide angle spectra shows mainly β'-crystals (4.2Å & 3.81Å) together with traces of β (4.6Å).

AB - Crystallization, rheological properties and microstructure of butter with varying water content and subjected to different cooling rate were studied during four weeks of storage at 5°C. Using small and large deformation rheology, the elastic modulus (G') and Hencky strain at fracture was followed. When comparing samples with an equal water content, samples produced from fast cooled cream (7.5°C/min) have a higher G' compared to butter produced from slow cooled cream (0.4°C/min), at day 1-7. However, no difference in G' is observed as a function of time, even though the solid fat content increases. Increasing the water content from 20% to 32% decreases G' at day 1-14, yet X-ray scattering and differential scanning calorimetry shows no difference in crystal polymorphism or crystallinity. After 21 days of storage, no difference in G' is observed as a function of cream cooling rate or water content. For all samples, small angle X-ray scattering shows formation of 2L (41Å) and 3L (57Å) lamellar organization, while the wide angle spectra shows mainly β'-crystals (4.2Å & 3.81Å) together with traces of β (4.6Å).

U2 - 10.1016/j.foodhyd.2012.10.018

DO - 10.1016/j.foodhyd.2012.10.018

M3 - Journal article

SN - 0268-005X

VL - 34

SP - 169

EP - 176

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -