Open AccessA Research on Determination of Some Properties of Butter Made from Creams Extracted from Whey and Milk
Author(s) -
Asya Çeti̇nkaya
Publication year - 2021
Publication title -
european of agriculture and food sciences
Language(s) - English
Resource type - Journals
ISSN - 2684-1827
DOI - 10.24018/ejfood.2021.3.4.321
Subject(s) - food science , chemistry , stearic acid , oleic acid , myristic acid , milk fat , palmitic acid , linoleic acid , whey protein , spreadability , fatty acid , biochemistry , organic chemistry , linseed oil
In this study, it was aimed to determine the effect of some production parameters on the characteristics of butters made from whey, which is an important dairy by-product, and creams obtained from milk.
The acidity values of milk, whey, cream, and butter were respectively detected as 0.17±0.00%, 0.13±0.01%, 0.22±0.01%, 0.24±0.01%, 0.26±0.00%, 0.25±0.01%, fat values were respectively detected as; 3.50±0.14%, 0.60±0.19%, 39.0±0.34%, 43.0±0.35%, 80.0±0.46%, 84.0±0.42% and protein values were respectively detected as; 3.30±0.19%, 0.68±0.03%, 0.93±0.12%, 0.54±0.03%, 0.51±0.02%, 0.58±0.00%. 10 saturated and 7 unsaturated fatty acids were detected in cream and whey butter samples. It was seen that the most common fatty acids were palmitic, stearic, myristic and oleic acid, and the amount of oleic, stearic and linoleic acid was higher in whey butter.
In conclusion, we can state that whey, which is an important dairy residue, can be used as an alternative raw material in butter production.