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Consistency of Fractionated Milk Fat as Measured by Two Penetration Methods

Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1

ABSTRACT

Liquid and solid fractions of milk fat were prepared from the melt at each degree from 32 to 25°C. Consistency of solid and liquid fractions was measured at several temperatures with constant speed as well as cone penetrometers. Hardness of both liquid and solid fractions obtained with the constant speed penetrometer directly reflected trends in their triglyceride composition and solid fat content.

Cone penetration methods are used widely to measure consistency of fat products. However, interpretation of the results causes difficulty. Comparison of the data by the two penetration methods indicated that hardness by the constant speed penetrometer was proportional to the mass of the cone assembly and inversely proportional to the penetration reading.