Effect of anhydrous milk fat fraction addition to butter on water loss reduction

Anhydrous milk fat (AMF) and AMF fractionated at 20, 25, and 30 degrees C were used in butter making to evaluate their effect on water loss (WL) and physical properties of butter. AMF and AMF fractions were incorporated into butter either in the cream before churning or in the working step. When AMF and AMF fractions were added, the cream method resulted in samples with decreased WL with high melting AMF fractions; the worked procedure butters had decreased WL with lower melting AMF fractions. The cream method WL had a significant positive correlation with water content and a significant negative corre-lation with hardness, crossover point, solid fat content (5-20 degrees C), enthalpy, and content of palmitic and oleic fatty acids (P < 0.05). The WL of worked method had a significant positive correlation with hard-ness, solid fat content at 5-20 degrees C, and myristic fatty acids (P < 0.05).(c) 2023 Elsevier Ltd. All rights reserved.

Automated summary

In this study, the effects of anhydrous milk fat (AMF) and AMF fractionated at different temperatures on water loss (WL) and physical properties of butter were evaluated. It was found that the addition of higher melting AMF fractions in the cream resulted in decreased WL, while lower melting AMF fractions decreased WL when incorporated in the working step.