Physical Treatments Affecting the Solid Fat Content of Butter Fat: Thermal Treatment of Cream and Membrane Partition of Butter Oil

Abstract

Seasonal variations of milk fat composition, affecting the solid fat content of butter, are used as a model to monitor the texture of the final product. Two methods have been investigated: 1) thermal treatment of cream, which is uncertain and restricted, and 2) a new membrane separation procedure applied to butter oil in a fully hydrophobic medium. Under specific hydrodynamic conditions, a slight variation of the composition leads to a magnification of the variation obtained on the solid fat. This effect is similar to the seasonal effect, allowing control of the final texture of the butter.