In 1937 a process known as the Alnarp method was developed to increase the spreadability of butter made from winter milk fat. The apparent reason for its effectiveness is that it increases the liquid fat content of the milk fat (Fig. 1) (48).
The consistency of butter is determined by the percentage of solid fat present, which is directly influenced by the fat composition, the thermal treatment given to cream prior to churning, the mechanical treatment given to butter after manufacture, and the temperature at which the
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