utritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk crea

Author(s):Show less -

Dias, Renata S. ^[1] ; Balthazar, Celso F. ^{[2, 3]} ; Cavalcanti, Rodrigo N. ^[1] ; Sobral, Louise A. ^[4] ; Rodrigues, Jessica F. ^[5] ; Neto, Roberto P. C. ^[6] ; Tavares, Maria Ines B. ^[6] ; Ribeiro, Ana Paula B. ^[2] ; Grimaldi, Renato ^[2] ; Sant'Anna, Celso ^[7] ; Esmerino, Erick A. ^[3] ; Pimentel, Tatiana C. ^[8] ; Silva, Marcia Cristina ^[1] ; Cruz, Adriano G. ^[1]

Affiliation

^[1] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, Rio De Janeiro, RJ - Brazil

^[2] Univ Estadual Campinas, Fac Engn Alimentos, UNICAMP, Campinas, SP - Brazil

^[3] Univ Fed Fluminense UFF, Fac Med Vet, Niteroi, RJ - Brazil

^[4] Univ Fed Rio de Janeiro UFRJ, Escola Quim, Rio De Janeiro, RJ - Brazil

^[5] Inst Fed Minas Gerais IFMG, Dept Ciencias Agr, Bambui, MG - Brazil

^[6] Univ Fed Rio de Janeiro UFRJ, Inst Macromol Prof Eloisa Mano IMA, Rio De Janeiro - Brazil

^[7] Inst Nacl Metrol Normalizacao & Qualidade Ind Aff, BR-25250020 Duque De Caxias, RJ - Brazil

^[8] Inst Fed Parana IFPR, Paranavai, PR - Brazil

• Document type: Journal article
• Source: FOOD BIOSCIENCE; v. 46, APR 2022.
• Web of Science Citations: 0

Abstract

This study assessed the quality parameters and consumer perception and behavior of butter processed with different ratios of cow and sheep milk cream. Cow milk cream butter (CMCB) showed lower moisture content and higher fat content, smaller fat globules, and higher concentrations of long-chain saturated fatty acids and monounsaturated fatty acids, resulting in improved potential health indices. In addition, CMCB showed yellow color, little salt, and butter taste as the main sensory characteristics, resulting in grateful and good digestibility perceptions. Sheep milk cream addition improved the rheological properties of the products (lower viscosity, consistency index, and rigidity (J(0)), and higher fluidity and viscoelastic behavior (J(1))), mainly due to the increased concentrations of short-chain and medium-chain saturated fatty acids and polyunsaturated fatty acids. However, sheep milk cream butter (SMCB) was characterized by a greasy and striking aroma, with a lower perception of good digestibility and good appearance, and a higher bitter taste. The association of cow and sheep milk cream could be an exciting option to obtain products with improved fatty acid profiles, health indices, and yet maintain desired rheological and sensory properties. The formulation with 60% sheep milk cream and 40% cow milk cream would be the suggested combination. (AU)

• FAPESP's process: 18/24540-8 - Sheep milk processed by ohmic heating for yogurt production: pathogen inactivation and microbial ecology study during shelf life by 16S rRNA gene amplicon sequencing
• Grantee: Celso Fasura Balthazar
• Support Opportunities: Scholarships in Brazil - Post-Doctoral