期刊
FOOD CHEMISTRY
卷 135, 期 3, 页码 1730-1739出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.05.087
关键词
Butter; Milk fat; X-ray diffraction; Fat crystallization; Rheology
资金
- Danish Daily Research Foundation
- Danish Food Industry Agency
- Danish Agency for Science, Technology and Innovation, Carlsberg
- Lundbeck
The effect of cream heat treatment prior to butter manufacturing, fluctuating temperatures during storage and presence of fat globules vs. no fat globules was examined in laboratory scale produced butter. X-ray diffraction and differential scanning calorimetry was used to study crystallization behaviour and nuclear magnetic resonance to measure solid fat content and water droplet size distribution. Furthermore, the crystal structure was linked to the rheological properties and microstructure of the butter using confocal laser scanning microscopy. Butter produced from non-matured cream mainly formed alpha- and beta'-crystals with minor traces of beta-crystals. Maturing of the cream caused a transition from alpha- to beta'- and beta-form. The rheological behaviour of slow cooled butter deviated from the matured ones by having a lower elastic modulus, caused by a weaker crystal network. Presence of fat globules did not affect the rheological properties significantly. (C) 2012 Elsevier Ltd. All rights reserved.
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