The taste and texture of butter are vulnerable to temperature change. Many researchers in the food industry point out that control of the lamellar structure and the sub-lattice structure of butter crystal is needed in order to produce butter with rich taste regardless of the storage temperature. Simultaneous X-ray diffraction and DSC measurement (XRD-DSC) facilitates the determination of the onset temperature at which crystallization and melting begin, and the identification of the crystal structure. Here, temperature changes of the lamellar and sub-lattice structures, which affect the taste and texture of butter are investigated by XRD-DSC measurements.
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