Hostname: page-component-84b7d79bbc-dwq4g Total loading time: 0 Render date: 2024-07-30T10:36:48.378Z Has data issue: false hasContentIssue false
  • English
  • Français

Influence of temperature treatment and season on the dilatometric behaviour of butterfat*

Published online by Cambridge University Press:  01 June 2009

J. M. De Man  and
F. W. Wood
J. M. De Man
Affiliation:
Department of Dairying, University of Alberta, Edmonton, Canada
F. W. Wood
Affiliation:
Department of Dairying, University of Alberta, Edmonton, Canada
Get access Rights & Permissions [Opens in a new window]

Extract

The melting dilation of butterfat between 10° and 30° C. has been determined from results obtained for the thermal expansion of solid and liquid butterfat. Measurement of the solid fat percentages obtained with different cooling treatments showed that at higher rates of cooling there was an increase in the solid fat content, which is in accordance with the theory of mixed crystal formation. A cooling rate existed beyond which no further increase in solid fat content took place, since butterfat cooled by immersion in a 5° C. water-bath had practically the same solids content as it had when cooled in a 0° C. water-bath. Differences in cooling rate changed the solid fat content mainly in the region of lower melting-point glycerides. Seasonal variations in solid fat content indicated relatively large differences in the content of higher melting glycerides. There is an indication that not only the quantity of solid fat, but also the composition of the crystals is important as a factor influencing the hardness of butter. It was possible to recrystallize mixed crystals in butterfat at 22·5° C. and thereby lower the solid fat content of the butterfat.

Type
Original Articles
Information
Journal of Dairy Research , Volume 26 , Issue 1 , February 1959 , pp. 17 - 23
Copyright
Copyright © Proprietors of Journal of Dairy Research 1959

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Wood, F. W. (1956). Canad. J. Agric. Sci. 36, 422.Google Scholar
(2)de Man, J. M. & Wood, F. W. (1958). J. Dairy Sci. 41, 360.Google Scholar
(3)Bailey, A. E. (1950). Melting and Solidification of Fats, pp. 102, 301, 308. New York: Interscience Publishers, Inc.Google Scholar
(4)Thomas, A. (1950). Polymorphism in butterfat, Thesis, University of Minnesota.Google Scholar
(5)Mulder, H. (1953). Ned. melk- en Zuiveltijdschr. 7, 149.Google Scholar
(6)Hannewijk, J. & Haighton, A. J. (1957). Ned. Melk- en Zuiveltijdschr. 11, 304.Google Scholar
(7)Jasperson, H. & McKerrigan, A. A. (1957). J. Sci. Fd Agric. 8, 46.CrossRefGoogle Scholar
(8)Mulder, H. & Klomp, R. (1956). Ned. melk- en Zuiveltijdschr. 10, 123.Google Scholar
(9)Mohr, W. & Mohr, E. (1956). Proc. 14th Int. Dairy Congr. II, Pt. 1, 287.Google Scholar
(10)de Man, J. M. & Wood, F. W. (1958). J. Dairy Sci. 41, 369.CrossRefGoogle Scholar
(11)de Man, J. M. & Wood, F. W. (1957). J. Dairy Sci. 40, 601.Google Scholar