Abstract
Different approaches to increasing the liquid continuous fat phase of butter, by fractionation, by production of polyunsaturated milk fat through feeding of protected lipids and by direct addition of liquid vegetable fat are considered. The dispersed phases consisting of fat crystals, water droplets and air bubbles play a role in butter rheology. Thixotropic changes, which occur when butter sets, are partly reversed on reworking. Normal variations in the moisture and gas met with in commercial practice are not likely to have a significant influence on the physical properties of butter. Their role in the plasticity of dairy based spreads may be much more important.
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