Effect of ultra high pressure treatment on physical properties of butter

LI Yan-jie; LIANG Zuan-hao; JIANG Zhuo; DU Bing

doi:10.13386/j.issn1002-0306.2017.18.007

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Science and Technology of Food Industry > 2017 > (18): 36-39. > DOI: 10.13386/j.issn1002-0306.2017.18.007

LI Yan-jie, LIANG Zuan-hao, JIANG Zhuo, DU Bing. Effect of ultra high pressure treatment on physical properties of butter[J]. Science and Technology of Food Industry, 2017, (18): 36-39. DOI: 10.13386/j.issn1002-0306.2017.18.007

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Effect of ultra high pressure treatment on physical properties of butter

Guangdong Food and Drug Vocational College
College of Food Science, South China Agricultural University

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Received Date: February 06, 2017

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Abstract

Abstract

The effects of 100, 200, 300, 400, 500 MPa ultra high pressure treatment on the melting point, solid fat content, crystal form, acid value, hardness, consistency and spread ability of butter were studied.The results showed that the ultra high pressure treatment could increase the melting point of butter and change crystal form to the blends of the β' and beta form.Ultra high pressure treatment had no significant effect on the FFA ( p > 0.05) , but decreased the solid fat content, hardness and consistency of the butter, and significant increased in spreadability ( p < 0.01) under low temperature ( 15 ℃) and room temperature ( 25 ℃) .
- UHP,
- butter,
- melting point,
- crystal form,
- acid value,
- texture

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References (13)

References

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