Effects of Physical Ripening Conditions and Churning Temperature on the Butter-Making Process and the Physical Characteristics of Camel Milk Butter

Compared to cow milk fat, camel fat presents a particular fatty acid composition and microstructure. For this reason, the production of butter following same technology as for could be challenging. Hence, main objective study was investigate effects ripening temperature (5 °C, 12 21 °C) duration (0 h 24 h) well churning on process cream butter. Results current indicated that only obtained when churned at regardless temperature. Analysis solid content polymorphism before highlighted required presence ??1 ?-forms lower than 27.5%. Furthermore, changing conditions had no significant influence water content, Finally, findings showed strongly affected melting properties rheological behavior The lowest elastic modulus TpMMF (melting medium fraction) were found produced from ripened 5 °C h.