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Some Studies in Reducing the Stability of Butterfat Emulsions

Department of Dairy Husbandry, University of Illinois, Urbana, Illinois

ABSTRACT

The purpose of this study was to determine some of the factors which tend to stabilize emulsions of butterfat in buttermilk obtained by the churning of cream; and, if possible, to develop methods which would at least partially destroy the stability of the emulsion and render a more complete churning of the cream with a lower loss of fat in the buttermilk.

It is common knowledge that butterfat exists in cream in the form of minute globules, held in more or less stable "oil-in-water" emulsion. The churning of cream consists primarily in subjecting it to violent agitation, so that the globules of fat are forced in contact with each other. If this is done at the proper temperature the globules will break through the thin film of milk serum, separating them from one another and coalesce, until finally these adhering globules form butter granules which are large enough to be readily separated from the fluid buttermilk in which they float.