Crystallization mechanisms in cream during ripening and initial butter churning

Crystallization seeds favour crystallization only during initial growth

Crystallization represents the prime example of a disorder-order transition. In realistic situations, however, container walls and impurities are frequently present and hence crystallization is heterogeneously seeded. Rarely the seeds are perfectly compatible with the thermodynamically favoured crystal structure and thus induce elastic distortions, which impede further crystal growth. Here we u...

Effect of cream cooling rate and water content on butter microstructure during four weeks of storage

Crystallization, rheological properties and microstructure of butter with varying water content and subjected to different cooling rate were studied during four weeks of storage at 5 C. Using small and large deformation rheology, the elastic modulus (G0) and Hencky strain at fracture was followed. When comparing samples with an equal water content, samples produced from fast cooled cream (7.5 C...

Relationship between Crystallization Behavior and Structure in Cocoa Butter

Cocoa butter was crystallized statically from the melt to various temperatures in the range of -20 to 26 °C and annealed for up to 45 days. During this period, the polymorphism of the solid state was monitored using differential scanning calorimetry and powder X-ray diffraction. Moreover, the microstructure of the materials was imaged using polarized light microscopy. Below -15 °C, a mixture of...

Influence of soybeans on the flavor of milk, cream, and butter, and on the body and texture of butter.

Modelling of the crystallization kinetics of cocoa butter.

1Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Coupure Links 653, B-9000 Gent, Belgium 2Department of Applied Mathematics, Biometrics and Process Control, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Coupure Links 653, B-9000 Gent, Belgium •E-mail: [email protected], Tel. +32 9/2646163...