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Detection of recombined butter by DSC

  • Biological/Life Sciences
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Abstract

DSC can be used to quickly determine if a product labeled as butter is actually a recombined butter made without milk. Recombined butter is manufactured from anhydrous milk fat, skim milk powder, water, salt, and lecithin. Melting profiles of tempered samples of natural butter and recombined butter were alike, but DSC curves from 5 to 25°C of untempered refrigerated samples revealed that the enthalpy of the melting transition around 17–20°C was much higher for natural butter than for recombined butter. The procedure for differentiating the two products can be completed in less than 20 min.

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Authors and Affiliations

  1. U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, 19038, Wyndmoor, PA, USA

    M. H. Tunick, P. W. Smith & V. H. Holsinger

Authors
  1. M. H. Tunick
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  2. P. W. Smith
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  3. V. H. Holsinger
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Additional information

Mention of brand or firm names does not constitute an endorsement by the U.S. Department of Agriculture over others of a similar nature not mentioned.

The authors thank Dr. Thomas Foglia for helpful discussions and Donna Lu for assisting in butter extractions.

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Tunick, M.H., Smith, P.W. & Holsinger, V.H. Detection of recombined butter by DSC. Journal of Thermal Analysis 49, 795–799 (1997). https://doi.org/10.1007/BF01996762

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  • DOI: https://doi.org/10.1007/BF01996762

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