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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.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	The effect of component concentration and morphology on the microstructure and physical properties of butter./
Author:	Fedotova, Yuliya.
Description:	141 p.
Notes:	Source: Masters Abstracts International, Volume: 45-01, page: 0191.
Contained By:	Masters Abstracts International45-01.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	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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035 $a (UMI)AAIMR17677
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100 1 $a Fedotova, Yuliya. $3 1287229
245 1 4 $a The effect of component concentration and morphology on the microstructure and physical properties of butter.
300 $a 141 p.
500 $a Source: Masters Abstracts International, Volume: 45-01, page: 0191.
502 $a Thesis (M.Sc.)--University of Guelph (Canada), 2006.
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.
590 $a School code: 0081.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a University of Guelph (Canada). $3 1018650
773 0 $t Masters Abstracts International $g 45-01.
790 $a 0081
791 $a M.Sc.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR17677