Production of aromatic recombined butter by using different milk solids not fat ingredients

ABSTRACT

The aim of this study to investigate the possibility of producing aromatic and palatable recombined butter by using ultra filtration whey protein concentrate [UEWPC] as milk solids not fat [MSNF] ingredient instead of dried skim-milk powder [SMP]. Six treatments were formulated in two groups. The first group contained skim-milk powder reconstituted [RSM] with water at ratios of 18, 17, 16, 15. The second group contained UF-WPC with 10 and 15% total solids respectively. All treatments were inoculated with [2%] of streptococcus Lactococcus lactis subsp. diacetylactis, and incubated for 24 hr at 30°C. The fermented products were separately used as MSNF ingredients for making recombined butter, which were formulated to contain 80% at, 1.5% salt 0.5% stabilizer and 0.5% emulsifier. The results shoed that the growth rate of L. lactis subsp. diacetlactis increased significantly [p<0.01] with increasing the dry matter content whether of RSM or UF-WPC. Also the starter culture grew more rapidly in UF-WPC than in the RSM. Likewise the production of acetaldehyde increased proportionally [P<0.01] with increasing dry matter used did not result in any significant difference in the chemical composition of the resultant butter. However, in the case of using UF-WPC, the corresponding differences affected significantly [P<0.05] the protein and lactose content of the butter. The peroxide value [PV] of UF-WPC butters was slightly higher than those of RSM butters whether fresh or after refrigerated storage. Organoleptically the presence of UF-WPC obviously improved the flavour and consistency of the butter. Moreover, rheologically, the yield value was lowered, and hence the spreadabilits was improved due to the presence of UF-WPC. The consistency coefficient was not affect by the source of MSNF ingredient studied