Hostname: page-component-78c5997874-mlc7c Total loading time: 0 Render date: 2024-11-04T18:02:45.163Z Has data issue: false hasContentIssue false
  • English
  • Français

Firmness values of three-phase, milk fat-based table spreads as determined by composition and temperature

Published online by Cambridge University Press:  01 June 2009

John Foley ,
Michael A. Moran  and
Cornelius M. Cooney
John Foley
Affiliation:
Departments of Dairy and Food Technology, University College, Cork, Irish Republic
Michael A. Moran
Affiliation:
Departments of Statistics, University College, Cork, Irish Republic
Cornelius M. Cooney
Affiliation:
Departments of Dairy and Food Technology, University College, Cork, Irish Republic
Get access Rights & Permissions [Opens in a new window]

Summary

Physical properties of aerated, high moisture and low calorie table spreads are considerably influenced by the phase volumes of the mix components. Using a statistical approach developed for mixture experiments, the firmness values of milk fat-based table spreads at three different temperatures were quantified in terms of the phase volumes of the fat, water and gas present. A simple equation was found which related changes in relative firmness values with composition at any temperature. Absolute firmness values may be obtained from relative values by multiplying by a factor, F, which is the firmness value of the similarly treated milk fat. This factor is related to the solid fat content by the formula F = 10ks+c, where F is the firmness value in kg cm–2 of milk fat having a percentage solids content, s, k is the slope of a semi-logarithmic plot and c is a constant.

Type
Original Articles
Information
Journal of Dairy Research , Volume 57 , Issue 2 , May 1990 , pp. 265 - 270
Copyright
Copyright © Proprietors of Journal of Dairy Research 1990

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Fisker, A. N. & Jansen, K. 1970 Experiments on the manufacture of whipped butter. 18th International Dairy Congress, Sydney IE 249Google Scholar
Foley, J. 1969 The rheological behaviour of Irish butter. Journal of the Society of Dairy Technology 22 132–136CrossRefGoogle Scholar
Foley, J. 1978 Butter: technology to control rheology. Journal of the Society of Dairy Technology 31 21–27CrossRefGoogle Scholar
DeMan, J. M. & Wood, F. W. 1959 Hardness of butter. Influence of variations in the disperse phase of continuously made butter. 15th International Dairy Congress, London 2 988–992Google Scholar
International Dairy Federation 1977 Butter — determination of water, solids-non-fat and fat contents on the same test portion. (International Standard FIL-IDF 80)Google Scholar
Snee, R. D. 1971 Design and analysis of mixture experiments. Journal of Quality Technology 3 159–169CrossRefGoogle Scholar
Vyas, S. H. & Hedrick, T. I. 1963 Michigan Agricultural Experiment Station Bulletin No. 45 p. 432Google Scholar