Dairy Chemistry And Biochemistry

MILK LIPIDS 123

t

0

(^2) U
0
/
n
Turning rate
v
15 20
Temperature (“C)
Figure 3.29 Effect of turning rate, pH, fat content, average globule size and churning
temperature on churning time (t) and efficiency (% fat in buttermilk, FBM) of churning. 1, low
(- 11°C) and h, high ( - 19°C) temperatures; cream kept cold for several hours at 5°C (c) and
subsequently warmed to 40°C (w) before bringing to churning temperature. (From Mulder and
Walstra, 1974.)
10 15 20
Churning temperature (“C)
Figure 3.30 Moisture content of traditional butter as a function of churning temperature, all
other conditions being equal (from Mulder and Walstra, 1974).