Abstract
Anhydrous milk fat (AMF) and AMF fractionated at 20, 25, and 30 °C were used in butter making to evaluate their effect on water loss (WL) and physical properties of butter. AMF and AMF fractions were incorporated into butter either in the cream before churning or in the working step. When AMF and AMF fractions were added, the cream method resulted in samples with decreased WL with high melting AMF fractions; the worked procedure butters had decreased WL with lower melting AMF fractions. The cream method WL had a significant positive correlation with water content and a significant negative correlation with hardness, crossover point, solid fat content (5–20 °C), enthalpy, and content of palmitic and oleic fatty acids (P < 0.05). The WL of worked method had a significant positive correlation with hardness, solid fat content at 5–20 °C, and myristic fatty acids (P < 0.05).
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