FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 17, Volume 34, Issue 4, April 2009, Page 3081-3094 PDF (626.17 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.113433 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Amal H. Aly* | ||||
| Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria | ||||
| Abstract | ||||
| Two cream butters and two whey butters were prepared. Cream butters were traditionally prepared by centrifugal separation of milk and churning the produced cream into butter. Whey butters were prepared by centrifugal separation of whey of Ras cheese and whey of Mozzarella cheese and churning the produced cream into butter. The obtained butters were analyzed for fat, moisture, salt and SNF. Fatty acid composition, texture and organoleptic properties of butters were determined. Data revealed that whey butter had higher content of short chain fatty acids and total unsaturated fatty acids than cream butter, consequently, it had softer texture, some stickiness and high spreadability comparing with cream butter. Data of textural analysis were consistent with the fatty acids pattern of gas chromatograph where whey butter showed lower values of hardness and cohesiveness and higher values of adhesiveness and springiness. Whey butter had higher flavor score and lower texture, color and appearance score, suggesting that it will be more suitable for cooking rather than table butter. In addition, its higher content of unsaturated fatty acids comparing to cream butter characterizes whey butter as healthier than cream butter. | ||||
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