Spreadability Of Butter Research Articles

Effect of breed and stage of lactation on the solid fat content of milk from cows milked once a day or twice a day

ABSTRACT Solid fat content at 10°C (SFC10) is an important parameter of milk fat that influences the spreadability of butter. This study aimed to evaluate the effect of breed and stage of lactation on SFC10 of milk fat from cows milked once a day (OAD) or twice a day (TAD). Milk was collected from 39 Holstein-Friesian (F), 27 Jersey (J), and 34 Holstein-Friesian × Jersey (F × J) cows from a OAD herd and 104 F and 83 F × J cows from a TAD herd in early, mid and late lactation. The SFC10 was predicted using a regression model using milk fatty acid composition. The lower the SFC10, the higher the spreadability of butter. The SFC10 was lower (P < 0.05) for F cows compared with J cows milked OAD. The SFC10 was lower (P < 0.05) for F cows compared with F × J cows milked TAD. The SFC10 was lower in early lactation compared with mid- and late lactation in both milking frequencies. This study revealed that F cow milk and early lactation milk would be suitable for making more easily spreadable butter in OAD and TAD milking. These results could be applicable in the New Zealand dairy industry if consumer preference for more easily spreadable butter increases.

Comparison of the Spreadability of Butter and Butter Substitutes

There are many types of butter, soft margarine, and blends, e.g., a mixture of butter and vegetable fats, on the market as bread spreads. Among these, butter and blends of butter with vegetable fats are very popular. The consumer’s choice of product is often determined by functional properties, such as texture, and the physicochemical composition of butter and butter substitutes. The aim of this study was to compare sixteen market samples of butter and butter substitutes in terms of spreadability and other selected structural (spreadability, hardness, adhesive force, and adhesiveness) and physicochemical parameters (water content, water distribution, plasma pH, color, acid value, peroxide number, saponification number, and instrumentally measured fatty acid profile) to investigate their correlation with spreadability. The parameters determined here were correlated with factors such as the type of sample, measuring temperature, and physicochemical composition. The statistical analysis revealed a very strong positive correlation between hardness and spreadability for all samples tested at 4 °C, as well as between hardness and spreadability for all samples tested 30 min after removal from the refrigerator; however, the interpretation of the results was different if the butter and butter substitute samples were subjected to a multivariate analysis separately.

Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter

The impact of fat globule (FG) size (d3,2 0.24–3.60 μm) of cream and added emulsifiers on physical attributes of butter was investigated under two cream-tempering regimes: aged (10 °C, 15–17 h) and non-aged. Reduction in FG size increased the globular fat populous of butter microstructure, which appeared to promote crystal aggregation. The emulsifier-type, however, strongly influenced the globule-matrix interactions. Comprehensively, the sodium caseinate stabilised FGs (d3,2 0.48 μm) acted as solid filler particles promoting the structure and firmness of butter. In contrast, coexistence of Tween 80 on FG interface (d3,2 0.24 μm) promoted the globule-matrix de-bonding and fracture propagation causing a reduction in hardness, elastic modulus, and friction-coefficient. Butter made from non-aged smaller FGs (d3,2 0.24 μm) remained considerably softer than the native aged cream butter (d3,2 3.49 μm) after four weeks of storage (5 °C), implying the possibility of improving butter spreadability without a conventional cream-aging approach.

Development and characterization of novel spreadable dairy butter via incorporation of low-melting point fat from ghee

Butter is value added fat rich dairy product having unique aroma and flavour. Table butter is very firm and has low spreadability at refrigerated conditions and needs thawing before consumption. In the present study, table butter was prepared via incorporation of low melting fat fractions from ghee after triple fractionation at 25°C, 20°C&amp; 15°C. All these fractions after incorporation in dairy butter significantly affect the butter characteristics. They not only increase the spreadability of butter but also enhance the color characteristics, texture and sensory characteristics. Low melting fat fractions from ghee can be utilized for the development of acceptable butter with improved spreadability. This novel butter does not need thawing and can be easily used just after removal from the refrigerator.

Industrial Application of Different Heat Treatments and Cream Fat Contents for Improving the Spreadability of Butter.

Individual factors, which interfere in the continuous churning, were manipulated to enhance the rheological properties and chemical composition of butter. This process leads to achieve softer; more spreadable, and ultimately healthier product for consumers. In addition it could prevent hardening of texture especially in winter. Firstly, Pasteurized cream with different fat contents (40 & 45% fat) was passed through heat treatments, and then it was injected to a continuous churn. Textural and melting behavior and fatty acid composition of butter were analyzed. Increasing the fat content of cream (from 40 to 45 %) and holding time (from 3h to 5h) in mid-temperature (18 ºC) and reducing the churning temperature (from 12 ºC to 10 ºC), resulted in soft butter texture and improved butter spreadability. Loss Tangent (tan δ) was increased from 0.11 to 0.74 (T=15 ºC;f=1Hz). The melting temperature of butter was decreased from 36ºC to 32ºC and total trans fatty acid content was decreased from 3.2 % to 1.87 %. It was concluded that such heating process (which has been studied and reported in patents) absorbs the low- SFC fats of the cream, integrates them into the butter texture a softer and more spreadable product.

Pelleting in Associated with Sodium Monensin Increases the Conjugated Linoleic Acids Concentration in the Milk of Dairy Cows Fed Canola Seeds.

To evaluate the effects of the pelleting and the addition of sodium monensin on production, the chemical and lipid composition of milk and butter physical characteristics, 4 Holstein dairy cows (135 days of lactation) with an average milk production of 14.7 kg/d, were supplemented with a concentrate containing ground canola seeds. The cows were assigned to a 4×4 Latin square design with a 2×2 factorial arrangement of treatments: i) ground maize, soybean meal, mineral and vitamin supplements, and ground canola seeds (CG); ii) CG concentrate with 31.5 mg of monensin added per kg of dry matter (DM); iii) CG pelleted concentrate; iv) CG concentrate with monensin addition pelleted. There was no difference in milk production and composition. The addition of monensin increased milk concentration of polyunsaturated fatty acids (PUFA), the PUFA/saturated fatty acids (SFA) ratio, and omega 6. The pelleting increased the concentration of monounsaturated fatty acids, the PUFA/SFA ratio, and the omega 6/omega 3 ratio, but decreased the concentration of SFA. The association between pelleting and the addition of monensin increased the concentration of conjugated linoleic acids by 46.9%. The physical characteristics of butter were not affected by the evaluated diets. We concluded that the concentrate with 31.5 mg of monensin added per kg DM basis combined with the pelleting improves the lipid composition of milk from Holstein cows that are on pasture and supplemented with ground canola seeds, without changing the production, milk composition, and spreadability of butter.

Effects of Feeding Camelina (Seeds or Meal) on Milk Fatty Acid Composition and Butter Spreadability

The nutritional and rheological properties of butter depend on the fatty acid composition of milk. Therefore, feeding oilseeds rich in unsaturated fatty acids is likely to affect butter properties. The aim of this trial was to examine to what extent feeding the linolenic acid-rich cruciferous plant camelina can affect the fatty acid composition of dairy products and the properties of butter. A control diet composed of 60% corn silage-based ration and completed with high-energy and nitrogenous concentrates was compared with 2 experimental diets designed to provide the same amount of polyunsaturated fatty acids via either camelina seed (630 g/d, CS diet) or camelina meal (2 kg/d, CM diet). The diets were isoenergetic and isonitrogenous. The trial followed a double 3×3 Latin-square design with 4-wk periods on 6 Holstein dairy cows. The camelina diets tended to decrease dry matter intake but did not have a significant effect on milk production. They generated a slight decrease in milk protein and a strong decrease in milk fat yield and content. The CM diet led to a stronger decrease in fat content. Camelina generated a greater proportion of monounsaturated fatty acids, notably C18:1 trans isomers, including trans-10 and trans-11 C18:1, which increased by 11.0- and 2.6-fold, respectively, with the CM diet. Camelina also led to an increase in conjugated linoleic acids, particularly rumenic acid, cis-9, trans-11 C18:2. Camelina did not affect parameters of buttermaking except churning time with milk from CM fed cows, which was longer. The butters of camelina diets were softer at all temperatures tested, especially with the CM diet. In conclusion, feeding camelina can modify milk fatty acid profile and butter spreadability.

Examination of the correlation of butter spreadability and its fat conformation by DSC

Since the appearance of margarines and spreads on the market, they have been serious competitors with butter. One of the reasons for this was the false nutritional propaganda, but today butterfat has scientifically regained its actual nutritional evaluation. The main disadvantage of butter in comparison to other spreadable tallow is that it does not immediately spread as well when taken out of the refrigerator. One method of obtaining better cold-spreadability is appropriate cream ripening in which a different system known as the corpuscular colloid is created.

Major Advances in Concentrated and Dry Milk Products, Cheese, and Milk Fat-Based Spreads

Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy products. Consumer benefits include dairy products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improved efficiencies and have developed processing technologies to improve traditional products and to introduce new products for expanding the dairy foods market. Membrane processing evolved from a laboratory technique to a major industrial process for milk and whey processing. Ultra-filtration and reverse osmosis have been used extensively in fractionation of milk and whey components. Advances in cheese manufacturing methods have included mechanization of the making process. Membrane processing has allowed uniform composition of the cheese milk and starter cultures have become more predictable. Cheese vats have become larger and enclosed as well as computer controlled. Researchers have learned to control many of the functional properties of cheese by understanding the role of fat and calcium distribution, as bound or unbound, in the cheese matrix. Processed cheese (cheese, foods, spreads, and products) maintain their importance in the industry as many product types can be produced to meet market needs and provide stable products for an extended shelf life. Cheese delivers concentrated nutrients of milk and bio-active peptides to consumers. The technologies for the production of concentrated and dried milk and whey products have not changed greatly in the last 25 yr. The size and efficiencies of the equipment have increased. Use of reverse osmosis in place of vacuum condensing has been proposed. Modifying the fatty acid composition of milkfat to alter the nutritional and functional properties of dairy spread has been a focus of research in the last 2 decades. Conjugated linoleic acid, which can be increased in milkfat by alteration of the cow's diet, has been reported to have anticancer, anti-atherogenic, antidiabetic, and antiobesity effects for human health. Separating milk fat into fractions has been accomplished to provide specific fractions to improve butter spreadability, modulate chocolate meltability, and provide texture for low-fat cheeses.

Effect of buffer feeding on milk fat composition from dairy cows offered a high-lipid ration at pasture

Manipulation of the dairy cow’s diet at pasture using high-lipid concentrate is an effective natural means of enhancing the composition and physical properties of milk fat and has been applied in several countries to improve the spreadability of butter. However, because of dietary energy deficits deriving from high yield potential of cows or grass of retarded or poor quality, dairy cows are frequently offered supplementary feeds or buffers e.g. silage or additional concentrates, while at pasture. The study investigated the effect on milk fat composition when providing dairy cows with buffer feeds while they received a diet of a high-lipid concentrate and grazed grass which aimed to increase the proportion of unsaturated fatty acids.

Milk fat enriched in n-3 fatty acids

Feeding dairy cows with rumen protected n-3 fatty acids (FAs) derived from oilseeds or marine oils significantly increased the proportion of these acids in milk fat. Feeding protected canola/soybean oilseed (70/30, w/w) and soybean oilseed/linseed oil (70/30, w/w) supplements increased the proportions of C 18:3 from 0.8 to 2.49 and 0.64 to 8.45%, respectively. Feeding protected soybean oilseed/tuna oil (70/30, w/w) increased the proportions of eicosapentaenoic (C 20:5) and docosahexaenoic (C 22:6) from 0 to 0.86 and 0 to 1.41%, respectively, in milk fat. There were also increases in the proportions of linoleic (C 18:2) and a simultaneous reduction in the saturated FAs myristic (C 14:0) and palmitic, (C 16:0) concentration, with no significant change in the proportion of stearic acid (C 18:0). These changes in the fatty acid composition had pronounced effects on the thermal characteristics of milk fat with a much higher proportion of liquid fats at lower temperatures, which will improve spreadability of butter. The proportions of n-3 FAs increased in milk fat at higher supplementation rates, however, the efficiency of transfer declined. This relationship between supplementation and transfer rate will determine the optimal feeding regimes necessary to produce the desired proportions of n-3 FAs in milk and dairy products.

The influence of dietary rumen-protected linoleic acid on milk fat composition, spreadability of butter and energy balance in dairy cows

The influence of dietary rumen-protected linoleic acid on milk fat composition, spreadability of butter and energy balance in dairy cows

The influence of dietary rumen-protected linoleic acid on milk fat composition, spreadability of butter and energy balance in dairy cows

The aim of this study was to determine the effects of a diet supplemented with rumen-protected linoleic acids (C18:2) on the composition of milk fat and the energy balance of dairy cattle during the first 15 wk of lactation. The 32 Holstein-Friesian cows were allotted in two treatment groups; in the experimental group one-third of the starch (relative to the control group) was substituted with protected fat on an energy basis. Milk samples from all cows were collected weekly from week 2 to 15 postpartum (p.p.). To analyze the milk fat composition milk samples from 16 cows in each group were collected from week 6 and 7 as well as from week 13 and 14 p.p. and were mixed together, respectively. Triglyceride analysis demonstrated an extensive use of depot fat in both cow groups at the beginning of the lactation period. However, calculated energy balance, triglyceride composition and back fat thickness showed that the usual deficit of energy intake in early lactation was significantly shortened in the experimental group by three weeks. In comparison with the control group the content of the saturated fatty acids (FAs) C12, C14 and C16 in the experimental group decreased by 17.3% at 6 to 7 wk and by 19.2% at 13 to 14 wk. The stearic acid content of milk fat was increased by 25.9% at 6 to 7 wk and by 27.7% at 13 to 14 wk in the experimental group. The content of cis A9 oleic acid was increased by 21.6% at 6 to 7 and by 30.3% at 13 to 14 wk, while the C18:2 FA content was doubled as compared with the control group. Thus besides the increase of the trans-C18:1 FA (TFA) content the nutritional value of fats could be improved using the experimental fat supplement. The TFA content still remained within the range of variation of natural milk fats. Additionally the experimental fat intake led to a number of desired effects; an increase in the content of conjugated linoleic acids (cis A9,trans (11) by 55.9% (6 to 7 wk) and by 97.1% (13 to 14 wk p.p.), respectively, and a decrease in the cholesterol level. Further, the butyric acid content increased relatively by more than 20%. The addition of this fat resulted simultaneously in a changed triglyceride composition with increased C50, C52 and C54 contents. Thus a markedly improved spreadability of the resulting butter might be expected. L'objectif de cette etude est de determiner les effets de la supplementation en acide linoleique (C18:2) stable dans le rumen sur la composition en matieres grasses du lait et l'equilibre energetique des vaches laitieres pendant les 15 premieres semaines de lactation. Il apparait une hausse de la teneur en acides linoleiques conjugues et une diminution du taux de cholesterol. En outre, la teneur en acide butyrique a augmente de plus de 20%. La composition des triglycerides s'est modifiee avec des teneurs plus elevees en C50, C52 et C54. Une meilleure tartinabilite du beurre est assuree.

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

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.

Potential to Alter the Content and Composition of Milk Fat Through Nutrition

Nutritional manipulation of the rumen ecosystem provides a strategy to alter the content and composition of milk fat. Dietary fat supplements affect the content and composition of milk fat. The magnitude of changes is influenced by the degree of protection; as protection increases, the deleterious effects fatty acids on microbial activity decreases, and biohydrogenation of C18 unsaturated fatty acids is reduced. In addition, change is influenced by the transfer of dietary fat into milk, which is related to fatty acid composition, degree of ruminal metabolism, and efficiency of digestion. A cascade of metabolic events involving specific nutrients (e.g., trans fatty acids and cyclopropene acids) occurs that regulates the activity of key enzymes in pathways of endogenous fat synthesis within the mammary gland.When cattle are fed oilseeds (e.g., canola and cotton) with >75% protection from biohydrogenation, the proportion of saturated to unsaturated fatty acids is changed, and the fat content of milk is increased. Human consumption of dairy products containing elevated proportions of C18 mono- and polyunsaturated fatty acids reduces the content of cholesterol in plasma low density lipoproteins. These fat-modified dairy products are more susceptible to autoxidation, which can be controlled by including vitamin E in the diet of lactating cow. These products also have much less solid fat, which improves spreadability of butter. By protecting different oilseeds from ruminal metabolism, demands for energy can be satisfied while producing milk fat that can be designed for consumer and manufacturing requirements.

Effects of dietary calcium soaps of unsaturated fatty acids on digestion, milk composition and physical properties of butter.

Dairy cows fitted with ruminal, duodenal and ileal cannulas were utilized to investigate the effects of feeding with Ca soaps (CaS) of palm fatty acids (FA) and rapeseed FA. Diets compared were control diet based on maize silage and concentrate, and two diets with 40 g CaS of palm oil FA or rapeseed oil FA/kg diet, replacing part of the concentrates of the control diet. Total digestibilities of dry matter, fibre and fat, and ruminal fermentation were not significantly altered by giving CaS; the extent of ruminal biohydrogenation of total unsaturated C18 FA was significantly reduced by both CaS diets. Apparent intestinal digestibility of FA was not different among diets, although the amount of FA absorbed with the CaS diets was twice that with the control diet. No difference among diets was observed for milk production, or fat and protein contents. Giving CaS diets decreased the proportions of 4:0 to 14:0 FA in milk fat, and increased cis-18:1n-9, compared with control diet. The rapeseed diet lowered the content of 16:0, and increased the contents of 18:0 and trans-18:1n-7. CaS diets did not result in a marked increase of polyunsaturated FA content in milk fat. Butter from cows fed on the CaS diets contained more liquid fat at 6 and 14 degrees C than butter from the cows fed on the control diet. Incorporating CaS, particularly those from rapeseed, in dairy cows' diets increased C18 FA in milk and improved butter spreadability.

A COMPARISON OF THREE INSTRUMENTAL TECHNIQUES TO EVALUATE BUTTER SPREADABILITY

ABSTRACTThree instrumental techniques, cone penetrometry, probe penetration and Instron TPA, were compared as means to describe butter spreadability. A factorial experiment was set up to examine the consistency of winter and summer butter, mechanically worked and unworked, before and after storage and at two measurement temperatures, 5° C and 15° C. Probe penetration provided useful information on the relaxation behavior of butter, as well as contributing to the fundamental knowledge of butter structure. The Instron TPA has the advantage of a link with an internationally recognized system of texture analysis. The technique was also found to show greatest potential as a method to assess the effectiveness of mechanical treatment of butter. Cone penetrometry results were converted to yield values and in conjunction with Haighton's ready reckoner scale of assessment provided a simple and rapid method to describe butter spreadability.

Fractionnement de la matière grasse laitière par cristallisation simple et son utilisation dans la fabrication de beurres mous

Anhydrous milk fat was fractionated into 7 fractions by melt crystallization at temperatures ranging from 26°C to 9°C. The fractions were characterized by fatty acid and triglyceride composition, melting point profile and solid fat index. The process was based on a slow cooling of the melted fat, a short duration of stabilization at the fractionation temperature and the separation of the crystals from liquid phase by vaccum filtration. The liquid fractions were rich in smaller triglycerides as well as short chain and unsaturated fatty acids, whereas the solid fractions had high concentrations of larger triglycerides with long chain saturated fatty acids. The separation of milk fat triglycerides by molecular size is not feasible by melt crystallization as evidenced by the weight average molecular weight of various fractions ranging from 714,8 to 769,7 compared to 727,5 for native milk fat and the geometric mean-carbon number of fractions ranging from 38,4 to 44,9 compared to 41,0 for milk fat. Selected fractions were used for the preparation of spreadable butters which were characterized for their spreadability, melting temperature profile and dilatation. Experimental butters showed a 2 to 4 fold improvement in spreadability at 7°C compared to the regular butter and they approached the spreadability of soft margarine at 15°C. Butter made from a blend of 80% of liquid fraction obtained at 9°C and 20% of solid fraction, obtained at 26°C, was the most spreadable. The limitation in improving spreadability of butter from milk fat triglycerides alone, is discussed.

Dairy spreads

The market for yellow fats in Europe is surveyed with special reference to the UK and Sweden. Technical aspects of the production of spreads are discussed in relation to improving the spreadability of butter and producing blended and low fat spreads.

EVALUATION OF A SLIDING PIN CONSISTOMETER FOR MEASUREMENT OF THE HARDNESS AND SPREADABILITY OF BUTTER AND MARGARINE

A sliding pin consistometer (SPC) has been shown to be particularly suitable for the assessment of hardness and spreadability of butter and margarine. It appears advantageous over other methods in that it is portable, self‐compensating for wear, and is convenient and rapid to use on undamaged samples in their original packaging. Four products, hard and soft butter, and hard and soft margarine, with product temperatures in the range 0.8 to 20.0deg;C, were used. The hardness and spreadability of these products at these temperatures were also scored by a panel of 21 adults using a 9‐point scoring scale. SPC measurements explained 96% of the variation in panel scores for both hardness and spreadability. The maximum panel score for spreadability was at an SPC value of 5.5 × 10−2N for all four products. The SPC should prove useful to manufacturers of butter and margarine in assessing consumer preference for their products.