Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment

► The effect of cream temperature treatment prior to laboratory scale butter production was studied. ► Effect of fluctuating temperature during storage and presence/absence of fat globules was tested. ► X-ray and differential scanning calorimetry was used to study crystallization behaviour. ► The crystallization was linked to rheological behaviour, solid fat content and microstructure. ► Fast cooled butter was harder than slow cooled. ► Cream maturing caused transition from α to β′ and β.