MELTING PROPERTIES OF BUTTER FAT AND THE CONSISTENCY OF BUTTER Effect of modification of cream ripening and fatty acid composition

Abstract

The cold unspreadable consistency of butter after taking it out of the refrigerator is a rightful objection on behalf of consumers. The possibilities to improve the cold spreadability of butter are: the enrichment with low melting point triglycerides and the application of a good cream-ripening method. In our investigations milk fat fractions of different low melting points and plant oils of low melting points obtained by cold pressing and extraction have been used to change the original fatty acid composition of milk fat. The cream-ripening, the traditional method and the heat-step ripening method, which seemed to be the most effective to our earlier research, have been applied. The consistency of butter was examined by penetration measurements and its thermal characteristics by differential scanning calorimetric (DSC) method. The cold unspreadable consistency of butter can only be improved by the combination of the heat-step cream ripening and enrichment with low melting point triglycerides to get stable consistency at room temperature. The milk fat fraction of melting point below 5°C made the spreadability better but the spreadable consistency of margarine still cannot be attained. Plant oils with melting point below 0°C improved the cold spreadability of butter to a significantly higher degree than the former did. In the case of the same melting point the plant oil obtained by a cold method (pressing) was more effective. There is a close relationship between the consistency of butter and its product characteristics. From DSC curves the cold spreadability and room temperature stability of butter can be directly concluded.