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Butter : Microstructure, Raw materials and manufacturing
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Butter manufacturing
Raw material
Butter : Microstructure, Raw materials
and manufacturing
*Comes from natural fat
*Flavor + nutritional value
Complex multi-components mixtures of TGA
-Used nearly in all the world
-Increase in its production
Tri-esters of glycerol + FAs
butter
Fat structural hierarchy
Introduction
- Milk fat : 80/90% (w/w)
- Dry nonfat milk : <2% (w/w)
-Water : <16% (w/w)
Council Regulation (EC) 29991/94
process
butter
[1]
Edible lipid rich product
conclusions
thank you so much for your attention!
*MICROSTRUCTURE DETERMINATE THE MACROSTRUCTURE
*FAT PROFILES AND ITS ALTERATION LEADS TO DIFFERENT FINAL PROPERTIES IN BUTTER
*differenCES IN RAW MATERIALS MUST BE CONSIDERED IN BUTTER MANUFACTURING
*BUTTER AS A VEHICLE TO IMPROVE HEALTH
General process
Milk fat composition
Macrostructure and Final Properties
MILK FAT COMPOSITION
Bovine milk fat structure:
Macrostructure and Final Properties
flavor:
-amount diacetyl and b-decalactone
-Spherical Globules
-Concentration: 10^10 globules/ml
-Mainly formed by TGA
-Others lipids in small amounts
-Vary among breeds of cow, feeding regimes, season
color:
-light - > dark yellow
-amount of b-carotens in feed
-colorants
britle:
amount of sFC:
range: 25-35%
rheology behavour:
-firm enough
-easy spreadable
spreadability:
regulated by the amount of solId in the continous phase
raw material
milk:
-oil in water emulsion
-around 3.5-5% lipid (fat globules)
-huge heterogeneity
how to change the milk fat profile
Direct supplementation
differences in genetic background
Crystallization process
Microstructure
season
special diets
Crystallization process
Microstructure
three dimensional fat crystal network
liquid fat phase, interrupted by:
-Milk fat globules
-air
-water
SUPERSATURATION OF THE MELT:
- Contrast solubility to its solubility limit
- Particular T and P
- Determinate the polymorphism
[1]
hold together by london-van der waals
Affected by
-Concentration
-Shear Flow
-Temperature
2 STEPS:
-nUCLEATION
.-CRYSTAL GROWTH
-
-ratio of solid fat
-polymorphism-b'
-water and AIR droplets
FActors that influences the final properties
-SFC: range at 5ºC-> 30-40%
-network-size of the crystal
-intact fat globules