Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment

Stine Rønholt; Jacob Judas Kain Kirkensgaard; Thomas Bæk Pedersen; Kell Mortensen; Jes Christian Knudsen

doi:10.1016/j.foodchem.2012.05.087

Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment

Stine Rønholt, Jacob Judas Kain Kirkensgaard, Thomas Bæk Pedersen, Kell Mortensen, Jes Christian Knudsen

60 Citations (Scopus)

Abstract

The effect of cream heat treatment prior to butter manufacturing, fluctuating temperatures during storage and presence of fat globules vs. no fat globules was examined in laboratory scale produced butter. X-ray diffraction and differential scanning calorimetry was used to study crystallization behaviour and nuclear magnetic resonance to measure solid fat content and water droplet size distribution. Furthermore, the crystal structure was linked to the rheological properties and microstructure of the butter using confocal laser scanning microscopy. Butter produced from non-matured cream mainly formed α- and β′-crystals with minor traces of β-crystals. Maturing of the cream caused a transition from α- to β′- and β-form. The rheological behaviour of slow cooled butter deviated from the matured ones by having a lower elastic modulus, caused by a weaker crystal network. Presence of fat globules did not affect the rheological properties significantly.

Original language	English
Journal	Food Chemistry
Volume	135
Issue number	3
Pages (from-to)	1730-1739
Number of pages	10
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2012.05.087
Publication status	Published - 1 Dec 2012

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10.1016/j.foodchem.2012.05.087

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title = "Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment",

abstract = "The effect of cream heat treatment prior to butter manufacturing, fluctuating temperatures during storage and presence of fat globules vs. no fat globules was examined in laboratory scale produced butter. X-ray diffraction and differential scanning calorimetry was used to study crystallization behaviour and nuclear magnetic resonance to measure solid fat content and water droplet size distribution. Furthermore, the crystal structure was linked to the rheological properties and microstructure of the butter using confocal laser scanning microscopy. Butter produced from non-matured cream mainly formed α- and β′-crystals with minor traces of β-crystals. Maturing of the cream caused a transition from α- to β′- and β-form. The rheological behaviour of slow cooled butter deviated from the matured ones by having a lower elastic modulus, caused by a weaker crystal network. Presence of fat globules did not affect the rheological properties significantly.",

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T1 - Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment

AU - Rønholt, Stine

AU - Kirkensgaard, Jacob Judas Kain

AU - Pedersen, Thomas Bæk

AU - Mortensen, Kell

AU - Knudsen, Jes Christian

PY - 2012/12/1

Y1 - 2012/12/1

N2 - The effect of cream heat treatment prior to butter manufacturing, fluctuating temperatures during storage and presence of fat globules vs. no fat globules was examined in laboratory scale produced butter. X-ray diffraction and differential scanning calorimetry was used to study crystallization behaviour and nuclear magnetic resonance to measure solid fat content and water droplet size distribution. Furthermore, the crystal structure was linked to the rheological properties and microstructure of the butter using confocal laser scanning microscopy. Butter produced from non-matured cream mainly formed α- and β′-crystals with minor traces of β-crystals. Maturing of the cream caused a transition from α- to β′- and β-form. The rheological behaviour of slow cooled butter deviated from the matured ones by having a lower elastic modulus, caused by a weaker crystal network. Presence of fat globules did not affect the rheological properties significantly.

AB - The effect of cream heat treatment prior to butter manufacturing, fluctuating temperatures during storage and presence of fat globules vs. no fat globules was examined in laboratory scale produced butter. X-ray diffraction and differential scanning calorimetry was used to study crystallization behaviour and nuclear magnetic resonance to measure solid fat content and water droplet size distribution. Furthermore, the crystal structure was linked to the rheological properties and microstructure of the butter using confocal laser scanning microscopy. Butter produced from non-matured cream mainly formed α- and β′-crystals with minor traces of β-crystals. Maturing of the cream caused a transition from α- to β′- and β-form. The rheological behaviour of slow cooled butter deviated from the matured ones by having a lower elastic modulus, caused by a weaker crystal network. Presence of fat globules did not affect the rheological properties significantly.

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DO - 10.1016/j.foodchem.2012.05.087

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JO - Food Chemistry

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Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment

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