Determination of butter 'spreadability' and fat components
1 February 2007
The recent interest in the spreadability and manageability of dairy products has brought about much rheological investigation. Formulation can be greatly simplified by using rheology to show the effect of different fats and emulsifiers in a mixture, as well as the effect of changing the processing conditions. This application note demonstrates how the spreadability of the butter can be related to the complex viscosity at low temperatures.