Effect of churning temperature on water content, rheology, microstructure and stability of butter during four weeks of storage

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Effect of churning temperature on water content, rheology, microstructure and stability of butter during four weeks of storage. / Rønholt, Stine; Madsen, Ann Sophie; Kirkensgaard, Jacob Judas Kain; Mortensen, Kell; Knudsen, Jes Christian.

In: Food Structure, Vol. 2, No. 1-2, 2014, p. 14-26.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Rønholt, S, Madsen, AS, Kirkensgaard, JJK, Mortensen, K & Knudsen, JC 2014, 'Effect of churning temperature on water content, rheology, microstructure and stability of butter during four weeks of storage', Food Structure, vol. 2, no. 1-2, pp. 14-26. https://doi.org/10.1016/j.foostr.2014.07.001

APA

Rønholt, S., Madsen, A. S., Kirkensgaard, J. J. K., Mortensen, K., & Knudsen, J. C. (2014). Effect of churning temperature on water content, rheology, microstructure and stability of butter during four weeks of storage. Food Structure, 2(1-2), 14-26. https://doi.org/10.1016/j.foostr.2014.07.001

Vancouver

Rønholt S, Madsen AS, Kirkensgaard JJK, Mortensen K, Knudsen JC. Effect of churning temperature on water content, rheology, microstructure and stability of butter during four weeks of storage. Food Structure. 2014;2(1-2):14-26. https://doi.org/10.1016/j.foostr.2014.07.001

Author

Rønholt, Stine ; Madsen, Ann Sophie ; Kirkensgaard, Jacob Judas Kain ; Mortensen, Kell ; Knudsen, Jes Christian. / Effect of churning temperature on water content, rheology, microstructure and stability of butter during four weeks of storage. In: Food Structure. 2014 ; Vol. 2, No. 1-2. pp. 14-26.

Bibtex

@article{8da7495d44ab475b8b4654bb7d85d51f,
title = "Effect of churning temperature on water content, rheology, microstructure and stability of butter during four weeks of storage",
abstract = "The effect of churning temperature (10 °C vs. 22 °C) is evaluated with respect to water content, rheology, microstructure and stability of butter produced using the batch churning method with a temperature ramp of 4 °C/min. Using pulsed-nuclear magnetic resonance, an increase in relative solid fat content from 44{\%} to 49.5{\%} was observed when decreasing the churning temperature. Due to lower solid fat content formed upon churning at high temperatures, average water droplet size significantly increased from 5.5 μm to 18.5 μm and less water could be incorporated into the butter during mixing. Using differential scanning calorimetry, it was observed that water addition as well as churning at low temperatures induced a transition toward more stable crystal structures, as the melting point in the high melting fraction was slightly lower for butter churned at high temperature. This did, however, not reflect in any changes in terms of crystal polymorphism, and all butters contained primarily β′-crystals with traces of α- and β-crystals. Despite the observed changes, small deformation rheology revealed no difference as a function of churning temperature or water content. During isothermal storage at 5 °C, the solid fat content increased in all butters, but only butter churned at 10 °C showed an increase in hardness during storage. However, no difference in rheological behavior was observed among the butters. Thus it can be concluded that low temperature allows more water to be incorporated in the system without inducing any changes in rheological behavior or crystal polymorphism after four weeks of storage.",
author = "Stine R{\o}nholt and Madsen, {Ann Sophie} and Kirkensgaard, {Jacob Judas Kain} and Kell Mortensen and Knudsen, {Jes Christian}",
year = "2014",
doi = "10.1016/j.foostr.2014.07.001",
language = "English",
volume = "2",
pages = "14--26",
journal = "Food Structure",
issn = "2213-3291",
publisher = "Elsevier",
number = "1-2",

}

RIS

TY - JOUR

T1 - Effect of churning temperature on water content, rheology, microstructure and stability of butter during four weeks of storage

AU - Rønholt, Stine

AU - Madsen, Ann Sophie

AU - Kirkensgaard, Jacob Judas Kain

AU - Mortensen, Kell

AU - Knudsen, Jes Christian

PY - 2014

Y1 - 2014

N2 - The effect of churning temperature (10 °C vs. 22 °C) is evaluated with respect to water content, rheology, microstructure and stability of butter produced using the batch churning method with a temperature ramp of 4 °C/min. Using pulsed-nuclear magnetic resonance, an increase in relative solid fat content from 44% to 49.5% was observed when decreasing the churning temperature. Due to lower solid fat content formed upon churning at high temperatures, average water droplet size significantly increased from 5.5 μm to 18.5 μm and less water could be incorporated into the butter during mixing. Using differential scanning calorimetry, it was observed that water addition as well as churning at low temperatures induced a transition toward more stable crystal structures, as the melting point in the high melting fraction was slightly lower for butter churned at high temperature. This did, however, not reflect in any changes in terms of crystal polymorphism, and all butters contained primarily β′-crystals with traces of α- and β-crystals. Despite the observed changes, small deformation rheology revealed no difference as a function of churning temperature or water content. During isothermal storage at 5 °C, the solid fat content increased in all butters, but only butter churned at 10 °C showed an increase in hardness during storage. However, no difference in rheological behavior was observed among the butters. Thus it can be concluded that low temperature allows more water to be incorporated in the system without inducing any changes in rheological behavior or crystal polymorphism after four weeks of storage.

AB - The effect of churning temperature (10 °C vs. 22 °C) is evaluated with respect to water content, rheology, microstructure and stability of butter produced using the batch churning method with a temperature ramp of 4 °C/min. Using pulsed-nuclear magnetic resonance, an increase in relative solid fat content from 44% to 49.5% was observed when decreasing the churning temperature. Due to lower solid fat content formed upon churning at high temperatures, average water droplet size significantly increased from 5.5 μm to 18.5 μm and less water could be incorporated into the butter during mixing. Using differential scanning calorimetry, it was observed that water addition as well as churning at low temperatures induced a transition toward more stable crystal structures, as the melting point in the high melting fraction was slightly lower for butter churned at high temperature. This did, however, not reflect in any changes in terms of crystal polymorphism, and all butters contained primarily β′-crystals with traces of α- and β-crystals. Despite the observed changes, small deformation rheology revealed no difference as a function of churning temperature or water content. During isothermal storage at 5 °C, the solid fat content increased in all butters, but only butter churned at 10 °C showed an increase in hardness during storage. However, no difference in rheological behavior was observed among the butters. Thus it can be concluded that low temperature allows more water to be incorporated in the system without inducing any changes in rheological behavior or crystal polymorphism after four weeks of storage.

U2 - 10.1016/j.foostr.2014.07.001

DO - 10.1016/j.foostr.2014.07.001

M3 - Journal article

VL - 2

SP - 14

EP - 26

JO - Food Structure

JF - Food Structure

SN - 2213-3291

IS - 1-2

ER -

ID: 119172035