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Rearrangement of Milk Fat as a Means for Adjusting Hardness of Butterlike Products¹

Departments of Dairying and Mathematics, Oklahoma State University, Stillwater

ABSTRACT

Milk fat was rearranged using selected times, temperatures, and catalyst concentrations, and the resulting fat was made into a semisolid product resembling butter. Hardness of the product was measured at 7–10 C and found to decrease with increased catalyst concentrations, but to increase with increased time. A 50 ± 5% reduction in hardness could generally be accomplished with catalyst concentrations of 1–2%. Statistical analysis indicated that catalyst concentration had more influence on hardness than did reaction time or temperature. This catalyst effect was related to the formation of diglycerides whose emulsifying properties partially explained the decreased butter hardness.

¹ Supported in part by funds from the American Dairy Association.