Article,
A simple and robust method for laboratory-scale preparation of butter
Affiliations
- [1] Aarhus University [NORA names: AU Aarhus University; University; Denmark; Europe, EU; Nordic; OECD];
- [2] Arla Foods (Denmark) [NORA names: Arla Foods; Private Research; Denmark; Europe, EU; Nordic; OECD]
Abstract
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 16–19% 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.