Continuous Manufacturing Method of Butter using High Fat Cream and Its Physical Properties

Abstract

Buttermaking is classified mainly into two methods; conventional and continuous churn. In our previous study, differences in rheological and textural properties among four types of butter had already been confirmed. One of them, made by Golden-flow method which had most productive afficiency, had much larger quasistatic and fluidity contants than the others since this method seemed to have poor aging treatment to crystallize milk fat. Hardness and spreadability of butter are well recognized to depend on the dispersion, size and agglomeration of butter fat crystal which was grown up in milk fat globule during aging treatment.A new continuous butter manufacturing method using HFC (high fat cream contained over 82% of milk fat), and the properties of the butter were investigated. This method was achieved through the replacement of aging treatment by pressurizing under 40kgf/cm² and kneading which gave appropriate physical properties and wrapping acceptability. It was revealed from the measurement by the differential scanning calorimeter and kinematic viscosity monitoring system that pressurizing fresh cream resulted in promotion of crystal growth and stable form.