Abstract The physical properties of milk fat are affected by the structure and distribution of fatty acids (FAs) within the triacylglycerols (TAGs). The impact of variable seasonal composition of milk fat components was studied with respect to the influence on the physical and rheological properties of butter. Rather than analysing individual samples, a dynamic system was studied to capture the impact statistically. A significant seasonal variation in the rheological features (penetration) of butter was noted. A polynomial function approximated the relationship between butter penetration and measurement temperature, while butter from the summer season was more susceptible to changes in penetration in response to temperature changes than butter from the winter season. A significant impact on the rheological properties of butter had the ratios of the FA content: C14:0/C18:1, C16:0/C18:1 and total unsaturated fatty acids to total saturated fatty acids, and proportions of the TAG content: Cn36/Cn40, Cn46/Cn50 and Cn40/Cn46.

中文翻译：

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三酰甘油和脂肪酸组成对黄油流变学特性的影响

摘要 乳脂的物理性质受三酰基甘油 (TAGs) 中脂肪酸 (FAs) 的结构和分布的影响。研究了乳脂成分的季节性组成对黄油物理和流变特性的影响。不是分析单个样本，而是研究了一个动态系统来从统计上捕捉影响。注意到黄油的流变学特征（渗透性）存在显着的季节性变化。多项式函数近似了黄油渗透率和测量温度之间的关系，而夏季的黄油比冬季的黄油更容易受到温度变化影响的渗透率变化。