Abstract
Seasonal variations of milk fat composition, affecting the solid fat content of butter, are used as a model to monitor the texture of the final product. Two methods have been investigated: 1) thermal treatment of cream, which is uncertain and restricted, and 2) a new membrane separation procedure applied to butter oil in a fully hydrophobic medium. Under specific hydrodynamic conditions, a slight variation of the composition leads to a magnification of the variation obtained on the solid fat. This effect is similar to the seasonal effect, allowing control of the final texture of the butter.
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