Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter

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 microstru..