IMPROVEMENT OF BUTTER FUNCTIONALITY TO USE AS A LAMINATING FAT

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: ACTIVE
• Funding Source: HATCH
• Reporting Frequency: Annual
• Accession No.: 1022989
• Project Start Date: Jul 1, 2020
• Project End Date: Jun 30, 2025
• Program Code: [(N/A)]- (N/A)

Recipient Organization
UTAH STATE UNIVERSITY
(N/A)
LOGAN,UT 84322

Performing Department
Nutrition, Dietetics and Food Sciences

Non Technical Summary
This project will improve water retention in butter during the lamination process. Results from this project will allow dairy producers to manufacture high-quality butter that is sold at a premium price for lamination applications.

Animal Health Component

50%

Research Effort Categories

Basic

50%

Applied

50%

Developmental

(N/A)

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
501	3420	2000	50%
502	3420	2000	50%

Knowledge Area
501 - New and Improved Food Processing Technologies; 502 - New and Improved Food Products;

Subject Of Investigation
3420 - Butter;

Field Of Science
2000 - Chemistry;

Keywords

butter

milk fat

crystallization

fractionation

lamination

Goals / Objectives
The overall objective of this project is to improve water retention in butter during the lamination process by adding a high-melting point fraction of milk fat during butter manufacture. Results from this project will allow dairy producers to manufacture high-quality butter that is sold at a premium price for lamination applications.Specific objectives:1. Obtain anhydrous milk fat (AMF) and high melting fractions (HMF) of milk fat from cream2. Characterize various butter and margarine products currently in the market for their physical properties and their water retention3. Evaluate the effect of fat content on butter quality for lamination uses.4. Incorporate the HMF in cream and evaluate butter quality.5. Incorporate HMF in the working step and evaluate butter quality.

Project Methods
During this project we will fractionate fat obtained from cream and we will add that fat back to the butter. We will characterize the properties of the butter by measuring hardness, solid fat content, melting behavior, and droplet size distribution.

Progress 07/01/20 to 09/30/20

Outputs
Target Audience:The targeted audience for this project is food scientists interested in improving the quality of butter products for use in laminated dough. Changes/Problems:None What opportunities for training and professional development has the project provided?This project provided training to one MS student (Annalisa Jones) and one undergraduate student (Weston Christensen). Students gained knowledge in common laboratory techniques and in more sophisticated ones such as rheology, differential scanning calorimetry, pulsed nuclear magnetic resonance, and texture profile analysis. They also gained experience in the design and execution of experiments and in the analysis and interpretation of the results. How have the results been disseminated to communities of interest?Results will be presented in local, regional, and international conference such as the IFT-Bonneville Section meeting (regional), and the Annual Meeting and Expo of the American Oil Chemists' Society (international). What do you plan to do during the next reporting period to accomplish the goals?Annalisa will write her first manuscript and we estimate to submit it by the end of 2020. She will start with the second objective which will be to make butter with different fat content and evaluate how fat content affects the physical properties and water retention in butter.

Impacts
What was accomplished under these goals? A MS student has been recruited to work on this project. Annalisa Jones is working on the characterization of the physical properties of commercial butters to understand which of these properties affect water loss during butter lamination. She has collected all the data for this first objective and she is writing her first paper. An undergraduate student (Weston Christensen) was also involved in this project during the Summer. His role was to make butter from cream and separate the milk fat from the butter.

Publications