The effect of triacylglycerol and fatty acid composition on the rheological properties of butter

The physical properties of milk fat are affected by the structure and distribution of fatty acids (FAs) within the triacylglycerols (TAGs). The impact of variable seasonal composition of milk fat components was studied with respect to the influence on the physical and rheological properties of butter. Rather than analysing individual samples, a dynamic system was studied to capture the impact statistically. A significant seasonal variation in the rheological features (penetration) of butter was noted. A polynomial function approximated the relationship between butter penetration and measurement temperature, while butter from the summer season was more susceptible to changes in penetration in response to temperature changes than butter from the winter season. A significant impact on the rheological properties of butter had the ratios of the FA content: C14:0/C18:1, C16:0/C18:1 and total unsaturated fatty acids to total saturated fatty acids, and proportions of the TAG content: Cn36/Cn40, Cn46/Cn50 and Cn40/Cn46.