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Oiling-off Properties of Butter¹

Department of Dairying, University of Alberta, Edmonton, Canada

ABSTRACT

In this study, the oiling-off properties of conventionally churned and continuously made butter² have been determined.

Butter made by the continuous process had a consistently greater tendency to oil-off at 25 or 28° C. than did conventional butter. Seasonal variations throughout a 12-mo. period followed the same trend for both butter types, and were considerably greater within the type than the differences between corresponding samples of the two types. Maximum and minimum oiling-off occurred in June and October-November, respectively. This corresponds with the dates of minimum and maximum hardness of the butters of this region.

The gas content did not influence oiling-off of the continuous butter, but gas content may contribute to stickiness. Oiling-off, when expressed quantitatively as weight-percentage of the original test sample, was found to be a function of the height of the test block of butter. Temperature, as well as grade and size of filter paper, also influenced the results.

¹ Financial assistance for this research was provided by the Canada Department of Agriculture, Ottawa, Canada.