| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538640 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠The effect of cream temperature treatment prior to laboratory scale butter production was studied. ⺠Effect of fluctuating temperature during storage and presence/absence of fat globules was tested. ⺠X-ray and differential scanning calorimetry was used to study crystallization behaviour. ⺠The crystallization was linked to rheological behaviour, solid fat content and microstructure. ⺠Fast cooled butter was harder than slow cooled. ⺠Cream maturing caused transition from α to βⲠand β.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Stine Rønholt, Jacob Judas Kain Kirkensgaard, Thomas Bæk Pedersen, Kell Mortensen, Jes Christian Knudsen,