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Spreadability of Butter

The Butter Marketing Board, Hamilton, Brisbane, Australia

ABSTRACT

To improve the spreadability without the use of emulsifiers, mechanical reworking of the butter at specific temperatures is recommended. During the reworking, salt and moisture contents of the butter are standardized to level, and the even distribution of moisture in the butter is not disturbed during printing, owing to condition immediately after processing. Wet wrappers and spoilage are eliminated, and the expectant life of butter in the household refrigerator is lengthened. The absence of crum-bliness and the ease of spreadability are features of this butter particularly noticed by the consumer.