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Relation between Thermal Properties of Butter and Its Hardness^{1, 2,}

Department of Dairy Industries, University of Minnesota, St. Paul

ABSTRACT

The heat capacity of commercial and experimental butter as a function of temperature was measured in an electrical input calorimeter. Hardness of the samples was measured either as sectility and viscosity at 10 C, or as lubricity value at 22 C. Plots of the heat capacity curves of commercial butter showed major phase changes centering at –24, –11, 5, 12, 20, and 30 C. Curves for experimental butter were similar, except that the peak at –24 C was missing. Comparison to curves for butteroil showed that the changes at –24 and –11 C were associated with the aqueous phase of butter. The change at –11 C represents the melting of a salt solution, the exact melting point being related to the salt content of the butter. Summer butter contained more liquid fat between –8 and 12 C, and was less sectile and less viscous Liquid fat contents at 10 C were 41% in the summer and 35% in the winter. Printing reduced butter hardness, but did not affect the liquid fat content. Experimental butter made according to the winter method or by vat processing of the cream was softer, and had higher liquid fat contents, especially at 20 C.

¹ Paper no. 5916, Scientific Journal Series, Minnesota Agricultural Experiment Station.

² This investigation was supported by a research grant from the American Dairy Association.

³ Present address: Department of Food Science, Cornell University, Ithaca, New York.