Effect of the cream cooling temperature and acidification method on the crystallization and textural properties of butter. (October 2020)

• Record Type: Journal Article
• Authors: Ceylan, Oner; Ozcan, Tulay
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 132(2020)
• Publication Date: 2020-10
• Subjects: Butter -- Crystallization -- Acidification -- Starter culture; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109806
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: In this study, techno-functional properties of butter were evaluated by modifying the crystallization and acidification properties of cream. For this purpose, the cream obtained from raw milk was allowed to physically ripen at 6 and 8 °C for different periods (10 and 15 h), after which butter was manufactured by using different acidification methods via addition of lactic acid permeate and natural butter culture . It was observed that cream cooling/crystallization temperature and time, as well as acidification method, affected the physicochemical and technological properties of butter but had no significant impact on sensory properties. In butter samples, palmitic acid, stearic acid and myristic acid were the predominant saturated fatty acids, whereas oleic acid content was the highest among the unsaturated fatty acids. The textural properties and hardness values of control butter manufactured by conventional method were higher. Consequently, it could be concluded that amount of diacetyl, one of the characteristic components of butter, in the cream ripened at 6 °C, and the addition of butter starter culture was higher and the hardness values of the butter manufactured from the cream matured for 15 h was lower in comparison to other samples. Highlights: Cream cooling temperature affected the technological properties of butter. Crystallization time, as well as acidification method affected the texture. Palmitic acid, stearic acid and myristic acid were the predominant saturated FAs. Oleic acid content was the highest among the unsaturated FAs. Diacetyl was higher in the cream ripened at 6 °C with starter culture.