Combined ultrafiltration-homogenization to improve spreadability of butter
1993
Eyer, H.K. (Swiss Federal Dairy Research Centre, Liebefeld-Bern (Switzerland))
Different steps of a new process to produce butter or butter-like products with improved texture were examined. Several analytical methods characterizing the products were also evaluated. The new "butter-making" process includes the following steps: (i) concentration of diluted or undiluted cream by ultrafiltration, (ii) two-stage homogenization at moderate pressure, (iii) rapid cooling and working. The method is a promising way to produce butter or butter-like products which are easily spreadable in the temperature range 5-25 degree Celsius. According to our experience it works best in a fat content range of 400-700 g per kg. It seems that restrictions are mainly due to the UF-process (type of plant). Diluting cream before concentration in the UF-plant improves the texture in low fat products. As sour buttermilk or sour cream clogged the pump of ultrafiltration plant only sweet butter-milk or skim milk could be used. To achieve full-flavoured butter this was by-passed by adding starter cultures after proceeding (1-2 per cent, 15-18 degree Celsius for 6-12 h, then storage at 4 degree Celsius). Sectility and penetration measurements proved that "modified" butter products are rather different from "conventional" butter. Sensorial examination and control by electron microscopy or common microscopy showed that the two steps, phase conversion and crystallization induced by homogenization, cooling and working after homogenization, are more important to get a good spreadable product with a butter-like taste ("mouthfeel"). To fulfil the latter point the protein content should also be kept as low as possible without reducing the water binding capacity.
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