Abstract
The influence of emulsifiers and dairy solids on churning and physical attributes of butter was investigated. Commercial dairy cream was blended with each of the ingredients (0.5%, w/w) separately, aged overnight (10 °C), and churned (10 °C) into butter. The employed additives showed a distinctive impact on the macroscopic properties of butter without largely affecting the melting behavior. In fresh butter, polyglycerol polyricinoleate (PGPR) emulsifier having dominated hydrophobic moieties significantly (p < 0.05) enhanced the softness. Among dairy solids, sodium caseinate (SC) was the most effective in reducing the solid fat fraction, hardness, and elastic modulus (G’), while whey protein isolate (WPI) and whole milk powder (WMP) produced significantly harder, stiffer, and more adhesive butter texture. As per tribological analysis, PGPR, Tween 80, and SC lowered the friction-coefficient of butter, indicating an improved lubrication property of the microstructure. The extent of butter-setting during 28 days of storage (5 °C) varied among the samples, and in specific, appeared to be delayed in presence of WPI, WMP, and buttermilk solids. The findings of the study highlighted the potential of using applied emulsifiers and dairy-derived ingredients in modifying the physical functionality of butter and butter-like churned emulsions in addition to a conventional cream-ageing process.
Highlights
Butter is a milk fat-based product generally obtained through phase inversion of partially crystallized cream by means of mechanical churning and working
The leakage of liquid fat during the process enables the formation of fat clumps, which continue to grow in size until the fat phase and serum phase become visibly separate [1,2]
The understanding of the technological functionality of emulsifiers and dairy ingredients would be useful in tailoring the physical functionality of milk fat-based systems like dairy spreads and butter-like churned emulsions
Summary
Butter is a milk fat-based product generally obtained through phase inversion of partially crystallized cream by means of mechanical churning and working. Size and interfacial components of the fat globules were observed to impact the churning efficiency [16] and physical functionality of resultant butter [17]. Other than fat globule size, additives (SC and Tween 80) played an interactive role in governing the textural properties of butter. The effects of food additives mixed into cream or directly added to butter were studied in the past by Kapsalis, Kristoffersen, Gould, and Betscher [18] They noticed that incorporation of surfactants (tweens, spans, lecithin, glycerides) and buttermilk solids individually or in combination could improve the softness of butter by 10–44%. The understanding of the technological functionality of emulsifiers and dairy ingredients would be useful in tailoring the physical functionality of milk fat-based systems like dairy spreads and butter-like churned emulsions
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