Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment.

@article{Rnholt2012PolymorphismMA,
  title={Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment.},
  author={Stine R\onholt and Jacob Judas Kain Kirkensgaard and Thomas B{\ae}k Pedersen and Kell Mortensen and Jes Christian Knudsen},
  journal={Food chemistry},
  year={2012},
  volume={135 3},
  pages={1730-9}
}
The effect of cream heat treatment prior to butter manufacturing, fluctuating temperatures during storage and presence of fat globules vs. no fat globules was examined in laboratory scale produced butter. X-ray diffraction and differential scanning calorimetry was used to study crystallization behaviour and nuclear magnetic resonance to measure solid fat content and water droplet size distribution. Furthermore, the crystal structure was linked to the rheological properties and microstructure of… CONTINUE READING

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