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A simple and robust method for laboratory-scale preparation of butter
Sandra Beyer Gregersen1, Lise Margrethe Boesgaard1, Dionysios D Neofytos1
1Department of Food Science, Aarhus University, 8200 Aarhus, Denmark.
JDS Communications
|December 9, 2024
Summary
Researchers developed a small-scale butter model system with a 2-step churning process. This method successfully replicated butter
Area of Science:
- Food science and technology
- Colloid and surface chemistry
Background:
- Replicating the complex microstructure of butter on a small scale is challenging.
- Butter's microstructure, including water droplet size distribution and water content, is crucial for its properties.
Purpose of the Study:
- To develop a small-scale model system that mimics the micro- and meso-structure of butter.
- To achieve a water droplet size distribution and water content comparable to commercial butter.
Main Methods:
- A novel 2-step churning process using a kitchen mixer was developed.
- Confocal laser scanning microscopy was employed to evaluate the resulting microstructure.
- Low-field nuclear magnetic resonance (NMR) was used to determine water droplet size distribution.
Main Results:
- The proposed procedure yielded a water content between 16% and 19%, closely matching the standard 16% for butter.
- The average water droplet size ranged from 2.5 to 4.3 µm.
- Water droplet size was consistent and unaffected by cream variations or storage.
Conclusions:
- The developed method effectively creates water-in-oil emulsions with a butter-like microstructure.
- This model system provides new avenues for studying microbial growth, flavor release, and texture formation in butter.
