Abstract
Based on solid fat content profiles, milk fat fractions produced by fractional crystallization procedures employing melted milk fat and milk fat dissolved in acetone were selected for incorporation into soft butter samples. Butter samples made from low melting liquid fractions or a combination of primarily low melting liquid fractions and a small amount of high melting solid fractions exhibited good spreadability at refrigerator temperature (4°C) but were almost melted at room temperature (21°C). Butters made with a high proportion of low melting liquid fraction, a small proportion of high melting solid, and a small proportion of very high melting solid fractions were still spreadable at refrigerator temperature and maintained their physical form at room temperature. Very high melting fractions, which provided key structural functionality in spreadable butter, were obtained from acetone fractionation. Because the use of acetone in processing may hinder or prevent commercialization of these fractions, other means to obtain very high melting fractions from milk fat should be pursued.
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