Oiling-off Properties of Butter

Abstract

In this study, the oiling-off properties of conventionally churned and continuously made butter2 have been determined. Butter made by the continuous process had a consistently greater tendency to oil-off at 25 or 28° C. than did conventional butter. Seasonal variations throughout a 12-mo. period followed the same trend for both butter types, and were considerably greater within the type than the differences between corresponding samples of the two types. Maximum and minimum oiling-off occurred in June and October-November, respectively. This corresponds with the dates of minimum and maximum hardness of the butters of this region. The gas content did not influence oiling-off of the continuous butter, but gas content may contribute to stickiness. Oiling-off, when expressed quantitatively as weight-percentage of the original test sample, was found to be a function of the height of the test block of butter. Temperature, as well as grade and size of filter paper, also influenced the results. © 1958, American Dairy Science Association. All rights reserved.