Rearrangement of Milk Fat as a Means for Adjusting Hardness of Butterlike Products

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Abstract
Milk fat was "rearranged" using selected times, temperatures and catalyst concentrations; and the re- sulting fat was made into a semi-solid product resembling butter. Hardness of the product at 7-10[degree]C. which decreased with increased catalyst concentrations increased with increased time. A 50 - 5% reduction in hardness could generally be accomplished with catalyst concentrations of 1-2%. Catalyst concentration had more influence on hardness than the reaction time or temperature. This catalyst effect was related to the formation of diglycerides whose emulsifying properties partially explained the decreased butter hardness.