Effect of storage on Texture: Dairy Products

Dairy products represent a very diversified class of foods from textural and structural standpoints. The effect of storage on their texture is outlined here, covering several key examples from the dairy industry.

Butter and Margarine
Structurally, both butter and margarine consist of a continuous fat phase, in which droplets of water and liquid fat as well as small fat crystals are dispersed. The fat in butter is derived from milk, whereas it is usually plant-based in margarine (so margarine is not a true dairy product). However, their texture and usage are so similar, they are considered together.