Changes in moisture distribution caused by partial reworking of butter shortly after churning

Abstract

SummarySamples of butter were reworked at various times after removal from the churn, either in a laboratory mixer or by pressing between a microscope slide and cover glass. Moisture distribution was studied by microscopic examination and by indicator papers.Reworking within 30 min of completion of the original working caused no change in moisture distribution but delayed reworking caused aggregation of water droplets. The further the setting of the butter had proceeded before reworking, the greater was the extent of aggregation.Cream-cooling treatments which resulted in a softer butter delayed or decreased the aggregation of droplets caused by reworking.A theory is suggested relating changes on reworking with the formation of a crystal structure on setting.