Rheological properties of milk fat

The structure of butter and other dairy spreads are further complicated by the presence of aqueous phase droplets and intact fat globules. Water droplets tend to weaken the structure and fat crystals inside intact fat globules cannot participate in the formation of a network thoughout the product (Chapter 3). 

---

Methods used to Determine the Rheological Properties of Milk Fat... 

The rheological properties of milk fat and butter, and methods of measuring these properties, were reviewed by Wright et al, (2001b). 

The general principles of the measurement of rheological properties of milk fat and fat-based products are described in Section 22.4.9. The measurement of other product-specific functional properties, either ingredient properties or end use properties is described in the following. 

---