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X-Ray Investigation of the Microcrystalline Structure of Butter-Fat

Agricultural Experiment Station, Hoorn, Holland
Physical Laboratories of the Philips Works, Eindhoven, Holland

ABSTRACT

It may be expected that one of the factors which have an influence on the firmness of butter will be the way in which and to what extent butter-fat crystallizes. A far advanced crystallization can be obtained by holding the cooled cream before churning, or the butter for a long time. By following the first method the fresh butter will be much more solid than butter made without cooling the cream beforehand. As a result hereof it can be worked more and drier and will give a finer distribution of the liquid; moreover, less fat will get lost in the buttermilk. Although it may be assumed that in this butter the fat is practically in equilibrium at the churning temperature, the butter still strongly solidfies when kept at the same temperature, which behavior, therefore, cannot be ascribed to a further crystallization. It is, however, not impossible that a variation in the size of the crystals is the cause of this phenomenon, or that some other change in microstructure occurs.

¹ The X-ray part of the investigation.