Producing a spreadable butter using modified milkfat
A.K.H. MacGIBBON, Y.E .VAN DER DOES, B.G. MABEY, G.J. DELLER AND
N.A. THOMSON
Fonterra Research Centre (formerly the New Zealand Dairy
Research Institute), Private Bag 11029, Palmerston North, New Zealand
E-Mail:
NZSAP 2002 Abstract No. 27
Proceedings of the New Zealand Society of Animal Production 62:
104-107
While traditional butter has been the spread of choice for many
years because of the full flavour and excellent storage properties,
since the advent of household refrigerators the lack of spreadability of
butter when taken directly from the refrigerator has been seen as a
negative characteristic. The approach taken in this study was to modify
the composition of the milk from the cow through feeding trials carried
out at Dexcel. However the final product must be able to be processed
through a dairy plant and to have the performance that the customer
requires. This means that it is not enough to know that the composition
has changed but that the physical properties produced by these changes
are advantageous. The goal therefore was to make the link between the
properties required and to work to produce modifications that would
produce those properties. This was achieved by defining the links
between the product and the milkfat composition and making the physical
properties such as solid fat content a target. The goal of producing a
spreadable butter using modified milkfat was achieved however there is
still a need to develop a profitable farm system.
Keywords: NZSAPAB;
milkfat; butter; spreadability; solid fat content; hardness
Last Updated 30/07/2002
