Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter

Truong, T, Palmer, M, Bansal, N and Bhandari, B 2018, 'Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter', Journal of Food Engineering, vol. 226, pp. 9-21.


Document type: Journal Article
Collection: Journal Articles

Title Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter
Author(s) Truong, T
Palmer, M
Bansal, N
Bhandari, B
Year 2018
Journal name Journal of Food Engineering
Volume number 226
Start page 9
End page 21
Total pages 13
Publisher Elsevier Ltd
Abstract Carbon dioxide (CO2) is highly soluble in lipids that can take part in the crystallisation process, in turn, affecting the product property. The effects of infusion of CO2 in fat phase of dairy cream, prior to churning, on butter making were investigated. CO2 was dissolved into warm cream (40% w/w fat; 35 °C) when the fat phase was dominated by liquid state. The carbonated cream was then aged at 10 °C for 0, 3 or 17 h, churned at 10 °C and worked batch-wise. The dissolution of CO2 in fat phase of cream modified its crystallisation behaviour, leading to shorter churning time in the butter making process, higher melting point and lower G′ in the resultant butter without alteration of microstructure, colour and sensory properties. The results suggested that it may be possible to use carbonation of warm cream to shorten the cream ageing step in commercial butter making and manipulate the physical properties of butter.
Subject Food Processing
Food Sciences not elsewhere classified
Food Engineering
Keyword(s) Butter
CO 2
Dairy cream
Fat crystallisation
Physical properties
DOI - identifier 10.1016/j.jfoodeng.2018.01.012
Copyright notice © 2018 Elsevier Ltd. All rights reserved.
ISSN 0260-8774
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