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Physical Properties and Modification of Milk Fat

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Developments in Dairy Chemistry—2

Summary

The fundamental aspects of crystallization of milk fat and the rheology of milk fat products are discussed in this chapter.

The various aspects of formation and growth of fat crystals and the complicated crystallization patterns exhibited by milk fat, including polymorphism and formation of mixed crystals, are explained as well as the differences in crystallization of bulk fat and crystallization of globular fat.

Special attention is drawn to the proportion of solid fat in a fat mixture, because the rheological properties of many dairy products depend more on this than on size and form of the crystals. The content of solid or liquid fat can be determined by dilatometry, differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR), and the principles of the different methods are discussed.

The rheological properties of milk fat products such as milk, cream and butter are explained, and different measuring methods (sectility, extrusion and penetration) are described.

In Section 4, different ways of modifying the rheological properties of cream and butter are discussed. These include homogenization and rebodying of cream, and where butter is concerned, temperature treatment of cream prior to churning, work softening and alteration of the composition of the fat either by fractionation of fat into portions with different melting points or by direct admixture of other fats, usually vegetable fats with low melting points.

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Authors and Affiliations

  1. Danish Government Research Institute for Dairy Industry, Hillerød, Denmark

    B. K. Mortensen

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  1. B. K. Mortensen
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Editors and Affiliations

  1. Department of Dairy and Food Chemistry, University College, Cork, Republic of Ireland

    P. F. Fox

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© 1983 Applied Science Publishers Ltd

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Mortensen, B.K. (1983). Physical Properties and Modification of Milk Fat. In: Fox, P.F. (eds) Developments in Dairy Chemistry—2. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9231-9_5

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  • DOI: https://doi.org/10.1007/978-94-010-9231-9_5

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