Butterine Made from Rape Seed Oil

Abstract

Butterines of good flavor and acceptable physical properties were made from rape seed oil and 50% milk fat (cream) or butter by conventional butter churning processes. The use of butter oil resulted in butterines with an oily taste, high oiling-off, coarse crumbly texture and poor spreadability. The use of a continuous buttermaking process method, based on the Votator principle, produced good flavored butterines with desirable physical properties from butter oil as well as milk fat (cream) and butter. These butterines spread readily on bread at 5 - 10 °C but had higher oiling-off and hardness properties than conventionally churned butter. The keeping quality at 5°C of the butterines made by the continuous process, based on the growth of microorganisms, was exceptionally high. Some evidence is presented to show that the fine dispersion of the serum content is an important factor in the keeping quality of these butterines.