Professional Documents
Culture Documents
Dr AYSHA SAMEEN
• Fat spread:
A fat spread is a food in the form of an
emulsion (mainly of the water-in-oil type),
comprising principally an aqueous phase
and edible fats and oils.
• Edible fats and oils:
Foodstuffs mainly composed of
triglycerides of fatty acids. They are of
vegetable, animal, milk or marine origin.
Types of “spreadable fats”
• Milk fat products such as “butter” and “dairy
spreads”;
Instabilities of
dairy fat Coalescence
Difference of density
Density =
Density =
Homogenisation
If milk is left to stand for a
(stabilisation) while in a vessel, the fat will
form a layer cream on the
surface.
Milk fat
Heat treatment of fat globules
Fat Globule after heat
treatment
0.2 – 20 µm
Phase
Creaming Maturation
Inversion
Whole milk Cream Maturated Butter
(Fat 4%) (Fat 40%) Cream (Fat > 82%)
Skim milk Butter milk
Butter manufacture
Butter composition (for 100 g)
Components Values
Water 16 % maximum
Defatted dry matter 2 % maximum
(lactose, proteins, minerals)
Proteins 0.6 %
Carbohydrates 0.4 %
Lipids 82 %
Cholesterol 220-280 mg
Calcium 16 mg
Carotene 0.3-0.9 mg
Vitamin A 0.4-1.05 mg
Energy 755 kcal = 3 150 KJ
Separation and Cooling
•The first step of the butter making process requires
the separation of the milk fat from the serum phase.
•Milk fat droplets are less dense than the aqueous
phase, and therefore over time will tend to separate
out due to creaming.
• Creaming rate is partly dependent on droplet size,
larger droplets may cream over a few days, it can take
considerably longer for smaller droplets
•Early butter manufacturing relied on acidification
through addition of cultures to assist in separating the
cream
• Acidification causes precipitation of the
proteins in the milk
• entrapment of fat globules within the
protein matrix.
• The resulting coagulum can then be
more readily separated from the milk.
• After a pasteurization step, the cream is
cooled and starter cultures may be added
to lower the pH and develop flavor.
• pre-requisite concentration of solid fat is
necessary to develop butter grains during
the churning process
Churning
• After the initial cooling step the cream is
transferred to an ageing tank
• The ageing step may take up to 15 hours to
insure that fat crystallization has reached
equilibrium.
• Churning is the mechanical agitation of the
cream at10–15◦ C.
• Significant changes to the microstructure
of the dairy emulsion take place during this
process,
• emulsion undergoes a process of phase
inversion from the initial cream oil-in-
water-type emulsion to a water-in-oil-type
emulsion.
• shear-mediated aggregation of fat droplets
through a process of partial coalescence
• Partial coalescence requires that the
droplet interfaces between colliding
droplets are ruptured, leading to wetting,
fusion, and sintering of droplets
step of interfacial rupture, wetting, fusion,
and sintering
•In the case of full coalescence, the mechanism
of instability is caused by rupture of the interface
between two colliding droplets.
•In this case, the interior of the droplets is en
tirely liquid, and consequently collision and
rupture of two approaching droplets will lead to
the formation of a single larger combined droplet.
•partial coalescence of fat during the churning
process is in fact greatly accelerated by the
incorporation of air while beating, which is why air
is incorporated as part of aerated (flotation)
churning (Frede and Buchheim,1994).
• Firstly, the incorporation of air into the
emulsion greatly increases the local shear
rate, leading to more frequent droplet
collisions with greater force.
• Secondly, adsorption and wetting of fat
droplets to the surface of bubbles during
the churning process allows the spreading
of liquid oil at the air–water interface.
• factor affecting fat agglomeration is the
relative solid fat content of the emulsion
droplets.
• A certain liquid content is required in order
for spreading and wetting to take place,
while a
• certain degree of solid fat is necessary to
maintain rigidity of the butter granules.
• Variations in solid fat content have
significant impact on the material
properties of the final product.
• either as a consequence of the particular
triglyceride composition of the milk fat, or
• through the temperature treatment of the
emulsion prior to churning, as well as the
churning temperature itself
• fats comprising higher levels of saturated
fatty acids can result in firmer butters due
to a higher solid fat content,
• while fats containing higher levels of
unsaturated fatty acids (or those to which
unsaturated vegetable oils have been
added) may produce softer, more
spreadable butters.
• the solid fat content can be manipulated using
appropriate temperature treatment
• After pasteurization, emulsion droplets will be completely
liquid in composition.
• However, during subsequent cooling of the cream a
proportion of the fat will crystallize
• If cooling is rapid, there will be extensive nucleation of
the fat, leading to the formation of many, small crystals.
• However, a slow cooling process will result in fewer
nucleation sites thereby:
• yielding fewer, but larger crystals.
• Generally, increasing the rate of cooling
will result in increasing the relative solid fat
content of the droplets.
• So by modifying the thermal treatment of
the cream, it is possible to regulate the
size of the crystals in the fat globules and
in this way influence both the magnitude
and the nature of the fat