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Fearon , A.M. and Golding , M. 2008. “ Butter and
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Journal of Dairy Science 76 : 1782 – 1796.
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and Drake , M.A. 2008. “ The effect of refrigerated
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texture. ” Journal of Dairy Science 91 : 455 – 465.
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Mortensen , B ö rge K. 2009. “ Production of Yellow Fats
and Spreads ”. Dairy Fats and Related Products.Europe is the addition of a modifi ed starch,
beta - cyclodextrine, to the liquid AMF. The
starch molecules surround the cholesterol
and it can then be separated out by centrifu-
gation. Decholesterolization on a commercial
scale has had problems either with expense,
complexity, or the removal of the valuable
milk fat fl avor. The addition of phytosterols
(plant sterols) to non - dairy spreads to inhibit
intestinal cholesterol absorption has resulted
in the successful launch of several products
but as yet has not been applied to dairy
spreads or butters (Mortensen 2009 ).
Physical properties such as melting point
and solid fat index or solid fat content are
commonly used as specifi cations for fats and
oils. Milk fat has a wide melting range, from
- 40 ° C to 40 ° C ( - 40 ° F to 104 ° F), but an esti-
mate of fi nal melting point is quite useful in
characterizing the fat. Solid fat content of
milk fat (or its fractions) over a range of
temperatures is more valuable and may be
measured by pulsed nuclear magnetic reso-
nance (NMR) spectroscopy, which has
largely replaced the solid fat index technique
based on the more time consuming dilato-
metric method. It is important to recognize,
however, that temperature history and tem-
pering conditions have a signifi cant effect on
solid fat contents measured. Solid fat content
alone is not suffi cient to predict functionality
in a product and test runs of the milk fat
ingredient in a product are the best guide.
Note: Some of the information in this chapter
was derived from Chapter 11 , Butter and
Spreads: Manufacture and Quality Assurance,
published in Dairy Processing and Quality
Assurance (Wiley - Blackwell, 2008).
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