Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter. (June 2018)

• Record Type: Journal Article
• Authors: Truong, Tuyen; Palmer, Martin; Bansal, Nidhi; Bhandari, Bhesh
• Is Part Of: Journal of food engineering. Volume 226(2018)
• Page Start: 9
• Page End: 21
• Publication Date: 2018-06
• Subjects: Butter -- Dairy cream -- CO2 -- Physical properties -- Fat crystallisation; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2018.01.012
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Carbon dioxide (CO2 ) is highly soluble in lipids that can take part in the crystallisation process, in turn, affecting the product property. The effects of infusion of CO2 in fat phase of dairy cream, prior to churning, on butter making were investigated. CO2 was dissolved into warm cream (40% w/w fat; 35 °C) when the fat phase was dominated by liquid state. The carbonated cream was then aged at 10 °C for 0, 3 or 17 h, churned at 10 °C and worked batch-wise. The dissolution of CO2 in fat phase of cream modified its crystallisation behaviour, leading to shorter churning time in the butter making process, higher melting point and lower G′ in the resultant butter without alteration of microstructure, colour and sensory properties. The results suggested that it may be possible to use carbonation of warm cream to shorten the cream ageing step in commercial butter making and manipulate the physical properties of butter. Graphical abstract: Highlights: Infusion of CO2 was undertaken in cream when the fat phase was in liquid state. The dissolved CO2 in warm cream altered the crystallisation behaviour of cream. Carbonation of warm cream at 1000 and 2000 ppm resulted in a shorter churning time. The resultant butters had higher melting point and lower G′. There were no adverse effects on colour, microstructure and sensory properties.