Carbon dioxide (CO2) is highly soluble in lipids that can take part in the crystallisation process, in turn, affecting the product property. The effects of infusion of CO2 in fat phase of dairy cream, prior to churning, on butter making were investigated. CO2 was dissolved into warm cream (40% w/w fat; 35 degrees C) when the fat phase was dominated by liquid state. The carbonated cream was then aged at 10 degrees C for 0, 3 or 17 h, churned at 10 degrees C and worked batch-wise. The dissolution of CO2 in fat phase of cream modified its crystallisation behaviour, leading to shorter churning time in the butter making process, higher melting point and lower G' in the resultant butter without alteration of microstructure, colour and sensory properties. The results suggested that it may be possible to use carbonation of warm cream to shorten the cream ageing step in commercial butter making and manipulate the physical properties of butter. (C) 2018 Elsevier Ltd. All rights reserved.