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The effect of component concentratio...

Fedotova, Yuliya.

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The effect of component concentration and morphology on the microstructure and physical properties of butter.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	The effect of component concentration and morphology on the microstructure and physical properties of butter./
作者:	Fedotova, Yuliya.
面頁冊數:	141 p.
附註:	Source: Masters Abstracts International, Volume: 45-01, page: 0191.
Contained By:	Masters Abstracts International45-01.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR17677
ISBN:	9780494176771

The effect of component concentration and morphology on the microstructure and physical properties of butter.
Fedotova, Yuliya.

The effect of component concentration and morphology on the microstructure and physical properties of butter. - 141 p.

Source: Masters Abstracts International, Volume: 45-01, page: 0191.

Thesis (M.Sc.)--University of Guelph (Canada), 2006.

This thesis investigated the effect of composition on butter microstructure and physical properties to develop a softer product at refrigeration temperatures. Preliminary work used model systems to determine how various butter structures appear using cryo-SEM and PLM imaging. Next, fat globules were fractionated by creaming raw milk. Milk fat extracted from large globules contained less HMF, leading to a softer butter. Next, altering the AMF to globular fat ratio was found to have a dramatic effect on butter structure, but a minimal effect on hardness, which indicates that primary crystal structure rather than microstructure is the determining factor in butter rheology. Finally, to minimize the time-consuming pre- and post-tempering steps in commercial butter making, crystal seeding using tempered cream, commercial butter and HMF was examined. Results indicate that cream tempering could be reduced by seeding. However, more work will be needed to obtain a softer butter with the correct moisture content using this technique.

ISBN: 9780494176771Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

The effect of component concentration and morphology on the microstructure and physical properties of butter.
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520 $a This thesis investigated the effect of composition on butter microstructure and physical properties to develop a softer product at refrigeration temperatures. Preliminary work used model systems to determine how various butter structures appear using cryo-SEM and PLM imaging. Next, fat globules were fractionated by creaming raw milk. Milk fat extracted from large globules contained less HMF, leading to a softer butter. Next, altering the AMF to globular fat ratio was found to have a dramatic effect on butter structure, but a minimal effect on hardness, which indicates that primary crystal structure rather than microstructure is the determining factor in butter rheology. Finally, to minimize the time-consuming pre- and post-tempering steps in commercial butter making, crystal seeding using tempered cream, commercial butter and HMF was examined. Results indicate that cream tempering could be reduced by seeding. However, more work will be needed to obtain a softer butter with the correct moisture content using this technique.
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