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Rheology and Texture of Cream, Milk Fat, Butter and Dairy Fat Spreads

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Abstract

‘Rheology’ is a branch of physics concerned with deformation and flow experienced by complex fluids and soft materials such as foods when acted on by forces. Such forces may be ‘naturally’ exerted (e.g. gravitational or interaction forces holding a structure) or deliberately applied during their industrial process, use or consumption. Without exception, rheological phenomena occur in cream, milk fat, butter and dairy blends where it plays essential roles in fundamental, technological and sensorial aspects. Specifically, rheological properties provide information about interaction forces and reversible/irreversible flow of the structural elements of the mesoscopic network. It also relates to the application, “in-use” textural and sensorial properties (e.g. incorrect blending of milk fat fractions leads to macroscopic softening attributed to eutectic formation). Furthermore, it contributes to understanding the effects of formulation and processing. This information is used to establish rheology-structure relationship (e.g. develop models linking shear modulus and microstructure), rheology-texture relationships (e.g. describe firmness in terms of shear compliance), and rheology-formulation-processing relationships (e.g. assess the effect of cooling on firmness), all equally important to understand, control and improve product quality and process performance.

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Authors and Affiliations

  1. Department of Food Science, University of Guelph, Guelph, ON, Canada

    Braulio A. Macias-Rodriguez & Alejandro G. Marangoni

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  1. Braulio A. Macias-Rodriguez
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  2. Alejandro G. Marangoni
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Editors and Affiliations

  1. School of Science, College of Science Engineering and Health, RMIT University, Melbourne, VIC, Australia

    Tuyen Truong

  2. INRAE, French National Research Institute for Agriculture, Food & Environment, Research Unit BIA, Nantes, France

    Christelle Lopez

  3. ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia

    Bhesh Bhandari

  4. School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia

    Sangeeta Prakash

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Macias-Rodriguez, B.A., Marangoni, A.G. (2020). Rheology and Texture of Cream, Milk Fat, Butter and Dairy Fat Spreads. In: Truong, T., Lopez, C., Bhandari, B., Prakash, S. (eds) Dairy Fat Products and Functionality. Springer, Cham. https://doi.org/10.1007/978-3-030-41661-4_10

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