Background: Individual factors, which interfere in the continuous churning, were manipulated
to enhance the rheological properties and chemical composition of butter. This process
leads to achieve softer; more spreadable, and ultimately healthier product for consumers. In addition
it could prevent hardening of texture especially in winter.
Methods: Firstly, Pasteurized cream with different fat contents (40 & 45% fat) was passed through
heat treatments, and then it was injected to a continuous churn. Textural and melting behavior and
fatty acid composition of butter were analyzed.
Results: Increasing the fat content of cream (from 40 to 45 %) and holding time (from 3h to 5h) in
mid-temperature (18 ºC) and reducing the churning temperature (from 12 ºC to 10 ºC), resulted in
soft butter texture and improved butter spreadability. Loss Tangent (tan δ) was increased from 0.11
to 0.74 (T=15 ºC;f=1Hz). The melting temperature of butter was decreased from 36ºC to 32ºC and
total trans fatty acid content was decreased from 3.2 % to 1.87 %.
Conclusion: It was concluded that such heating process (which has been studied and reported in
patents) absorbs the low- SFC fats of the cream, integrates them into the butter texture a softer and
more spreadable product.