IMPROVEMENT OF BUTTER FUNCTIONALITY TO USE AS A LAMINATING FAT

The overall objective of this project is to improve water retention in butter during the lamination process by adding a high-melting point fraction of milk fat during butter manufacture. Results from this project will allow dairy producers to manufacture high-quality butter that is sold at a premium price for lamination applications.Specific objectives:1. Obtain anhydrous milk fat (AMF) and high melting fractions (HMF) of milk fat from cream2. Characterize various butter and margarine products currently in the market for their physical properties and their water retention3. Evaluate the effect of fat content on butter quality for lamination uses.4. Incorporate the HMF in cream and evaluate butter quality.5. Incorporate HMF in the working step and evaluate butter quality.