A simple and robust method for laboratory-scale preparation of butter
The aim of this study was to develop a small-scale model system resembling the micro- and meso-structure of butter, namely having a water droplet size distribution and water content close to that of commercially produced butter. Although it is possible to churn cream on a small scale, matching the m...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-11-01
|
| Series: | JDS Communications |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666910224001029 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846160268864782336 |
|---|---|
| author | Sandra Beyer Gregersen Lise Margrethe Boesgaard Dionysios D. Neofytos Mads Eg Andersen Ulf Andersen Milena Corredig |
| author_facet | Sandra Beyer Gregersen Lise Margrethe Boesgaard Dionysios D. Neofytos Mads Eg Andersen Ulf Andersen Milena Corredig |
| author_sort | Sandra Beyer Gregersen |
| collection | DOAJ |
| description | The aim of this study was to develop a small-scale model system resembling the micro- and meso-structure of butter, namely having a water droplet size distribution and water content close to that of commercially produced butter. Although it is possible to churn cream on a small scale, matching the microstructure of butter is a challenge. A 2-step churning process was introduced with the application of a kitchen mixer. The resulting microstructure was evaluated using confocal laser scanning microscopy. In addition, low-field nuclear magnetic resonance was used to determine the water droplet size distribution. Results demonstrated that a water content of 16% to 19% could be obtained with the proposed procedure, close to the standard water content of 16%. Average water droplet size ranged between 2.5 to 4.3 µm and did not depend on batch-to-batch variations, nor storage-induced differences in the cream. In conclusion, the proposed method could be employed to prepare water-in-oil emulsions with a microstructure similar to that of butter and opens new opportunities for studying microbial growth, flavor release, and texture formation. |
| format | Article |
| id | doaj-art-8edae9f8e0b74267a7b10fb41d498ca7 |
| institution | Kabale University |
| issn | 2666-9102 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | JDS Communications |
| spelling | doaj-art-8edae9f8e0b74267a7b10fb41d498ca72024-11-22T07:39:23ZengElsevierJDS Communications2666-91022024-11-0156528530A simple and robust method for laboratory-scale preparation of butterSandra Beyer Gregersen0Lise Margrethe Boesgaard1Dionysios D. Neofytos2Mads Eg Andersen3Ulf Andersen4Milena Corredig5Department of Food Science, Aarhus University, 8200 Aarhus, Denmark; Corresponding authorDepartment of Food Science, Aarhus University, 8200 Aarhus, DenmarkDepartment of Food Science, Aarhus University, 8200 Aarhus, DenmarkArla Innovation Centre, Arla Foods, 8200 Aarhus, DenmarkArla Innovation Centre, Arla Foods, 8200 Aarhus, DenmarkDepartment of Food Science, Aarhus University, 8200 Aarhus, DenmarkThe aim of this study was to develop a small-scale model system resembling the micro- and meso-structure of butter, namely having a water droplet size distribution and water content close to that of commercially produced butter. Although it is possible to churn cream on a small scale, matching the microstructure of butter is a challenge. A 2-step churning process was introduced with the application of a kitchen mixer. The resulting microstructure was evaluated using confocal laser scanning microscopy. In addition, low-field nuclear magnetic resonance was used to determine the water droplet size distribution. Results demonstrated that a water content of 16% to 19% could be obtained with the proposed procedure, close to the standard water content of 16%. Average water droplet size ranged between 2.5 to 4.3 µm and did not depend on batch-to-batch variations, nor storage-induced differences in the cream. In conclusion, the proposed method could be employed to prepare water-in-oil emulsions with a microstructure similar to that of butter and opens new opportunities for studying microbial growth, flavor release, and texture formation.http://www.sciencedirect.com/science/article/pii/S2666910224001029 |
| spellingShingle | Sandra Beyer Gregersen Lise Margrethe Boesgaard Dionysios D. Neofytos Mads Eg Andersen Ulf Andersen Milena Corredig A simple and robust method for laboratory-scale preparation of butter JDS Communications |
| title | A simple and robust method for laboratory-scale preparation of butter |
| title_full | A simple and robust method for laboratory-scale preparation of butter |
| title_fullStr | A simple and robust method for laboratory-scale preparation of butter |
| title_full_unstemmed | A simple and robust method for laboratory-scale preparation of butter |
| title_short | A simple and robust method for laboratory-scale preparation of butter |
| title_sort | simple and robust method for laboratory scale preparation of butter |
| url | http://www.sciencedirect.com/science/article/pii/S2666910224001029 |
| work_keys_str_mv | AT sandrabeyergregersen asimpleandrobustmethodforlaboratoryscalepreparationofbutter AT lisemargretheboesgaard asimpleandrobustmethodforlaboratoryscalepreparationofbutter AT dionysiosdneofytos asimpleandrobustmethodforlaboratoryscalepreparationofbutter AT madsegandersen asimpleandrobustmethodforlaboratoryscalepreparationofbutter AT ulfandersen asimpleandrobustmethodforlaboratoryscalepreparationofbutter AT milenacorredig asimpleandrobustmethodforlaboratoryscalepreparationofbutter AT sandrabeyergregersen simpleandrobustmethodforlaboratoryscalepreparationofbutter AT lisemargretheboesgaard simpleandrobustmethodforlaboratoryscalepreparationofbutter AT dionysiosdneofytos simpleandrobustmethodforlaboratoryscalepreparationofbutter AT madsegandersen simpleandrobustmethodforlaboratoryscalepreparationofbutter AT ulfandersen simpleandrobustmethodforlaboratoryscalepreparationofbutter AT milenacorredig simpleandrobustmethodforlaboratoryscalepreparationofbutter |