Adding value and innovation in dairy SMEs: From butter to probiotic butter and buttermilk

Ferreira, L. Andrade; Borges, Ana Raquel; Gomes, David; Dias, Susana; Pereira, Carlos; Henriques, Marta

doi:10.1111/jfpp.14867

Cited by 8 publications

(8 citation statements)

References 49 publications

(49 reference statements)

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“…The lactic microbiota in sweet butter result from adventitious contamination and not from the intentional addition of microorganisms. The observed acidity values are higher than those reported by Ferreira et al for sweet and fermented butters containing probiotics [16]. The color parameters of all butters presented significant differences (p < 0.05) regarding lightness (L*), as well as regarding parameters a* (red-green axis) and b* (blue-yellow axis) (Table 2).…”

Section: Resultsmentioning

confidence: 59%

“…Usually, cream undergoes fermentation with mesophilic lactic acid bacteria, namely Lactococcus lactis ssp. dyacetilactis and/or Leuconostoc citrovorum (commonly referred to as an aromatic starter) [16]. Although the use of probiotic bacteria in cream has received little attention, some authors report their use, and their results will be compared to ours.…”

Section: Introductionmentioning

confidence: 98%

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Sheep’s Butter and Correspondent Buttermilk Produced with Sweet Cream and Cream Fermented by Aromatic Starter, Kefir and Probiotic Culture

Silva

Pires

Gomes

et al. 2023

Foods

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Small ruminant dairy products are common in some Mediterranean countries, in the Middle East and Africa, and can play a particular role in the development of rural areas. Butter has been the object of few research studies aimed at evaluating its potential as a vehicle for probiotic microorganisms. Moreover, the recovery of fermented buttermilk with functional properties can be considered an excellent opportunity to value this dairy byproduct. Therefore, the purpose of the present work was to develop different sheep butters and respective buttermilks after cream fermentation by: (1) a mesophilic aromatic starter (A); (2) a kefir culture (K); and (3) a mixture of probiotic bacteria (P). The butters and buttermilk produced with fermented cream were compared with non-fermented sweet cream (S) butter or buttermilk, respectively, regarding their physicochemical, microbiological and sensory characteristics. The production yields (%, w/v) obtained for butter were: S (44.48%), A (36.82%), K (41.23%) and P (43.36%). S, A and K butters had higher solids, fat and ashes contents than P butter. The probiotic butter had a total fat of ca. 75% (w/w), below the legal limits, while all others had fat levels above 81.5%. In all samples, the pH decreased and the acidity increased over 90 days of refrigerated storage. These variations were more evident in the P butter, which agrees with the highest lactic acid bacteria counts found in this sample. Differences in color between samples and due to storage time were also observed. In general, the butter samples tended to become darker and yellower after the 60th day of storage. Texture analysis showed comparable results between samples and greater hardness was observed for the P butter, most probably due to its higher relative saturated fatty acids content (66.46% compared to 62–64% in S, A and K butters). Regarding rheological properties, all butters showed pseudoplastic behavior, but butter P had the lowest consistency index (249 kPa.sn−1). The probiotic butter and the corresponding buttermilk had viable cell counts greater than 7 Log CFU/g, indicating their suitability as probiotic carriers. All products were well accepted by consumers and small, but non-significant, differences (p > 0.05) were observed in relation to the sensory parameters evaluated. In general, it can be concluded that the use of adequate starter cultures can allow the production of innovative and potentially healthier products, alongside the valorization of dairy byproducts, improving the income of small-scale producers.

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Section: Resultsmentioning

confidence: 59%

Section: Introductionmentioning

confidence: 98%

Sheep’s Butter and Correspondent Buttermilk Produced with Sweet Cream and Cream Fermented by Aromatic Starter, Kefir and Probiotic Culture

Silva

Pires

Gomes

et al. 2023

Foods

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“…Many previous studies have attempted to incorporate probiotic organisms into dairy matrices directly. However, this resulted in interaction with the product, further impacting its organoleptic properties and a decline in probiotics viability over the storage period [ 6 , 7 , 8 ]. Out of all the strategies, encapsulation is perhaps the most effective technique for protecting the probiotics and retaining their bioactivity and viability [ 1 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Development of Value-Added Butter by Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics

2023

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The probiotic foods market is growing exponentially; however, probiotics’ survivability and interaction with product attributes pose major challenges. A previous study of our lab developed a spray-dried encapsulant utilizing whey protein hydrolysate-maltodextrin and probiotics with high viable counts and enhanced bioactive properties. Viscous products such as butter could be suitable carriers for such encapsulated probiotics. The objective of the current study was to standardize this encapsulant in salted and unsalted butter, followed by storage stability studies at 4 °C. Butter was prepared at a lab-scale level, and the encapsulant was added at 0.1% and 1%, followed by physiochemical and microbiological characterization. Analyses were conducted in triplicates, and means were differentiated (p < 0.05). The viability of probiotic bacteria and the physicochemical characteristics of the butter samples with 1% encapsulant were significantly higher as compared to 0.1%. Furthermore, the 1% encapsulated probiotics butter variant showed a relatively higher stability of probiotics ratio (LA5 and BB12) than the control with unencapsulated probiotics during storage conditions. Although the acid values increased along with a mixed trend of hardness, the difference was insignificant. This study thus provided a proof of concept for incorporating encapsulated probiotics in salted and unsalted butter samples.

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“…Considering the growing number of health-conscious consumers, functional foods that provide health benefits beyond basic nutrition have received particular attention [ 1 ]. Their functionalities may be associated with specific nutrients, such as vitamins, minerals, fiber, prebiotics, or probiotics, but they can deliver additional benefits above their basic nutritional values [ 2 ]. One key research area for the future functional food market is the development of probiotic food formulations, recognized as a major class of health-promoting foods that contain live microorganisms that, when administered in adequate amounts, confer health benefits on the host [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Cream is the main raw material in the production of butter, the properties of which reflect the quality of the butter. Although the fermentation of cream with appropriate starter cultures of LAB is a well-known practice that implicates physicochemical and sensory properties of butter, and strongly influences its nutritional composition, textural properties, and shelf life, the use of LAB demonstrating probiotic properties in butter has been seldom reported in the literature [ 2 ]. Nevertheless, there are a few studies that have shown the abilities of probiotic bacteria to survive in butter at sufficient amounts to maintain probiotic effects, e.g., Bifidobacterium bifidum [ 7 ] and Lactobacillus acidophilus [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Lacticaseibacillus paracasei as a Modulator of Fatty Acid Compositions and Vitamin D3 in Cream

Złoch

Rafińska

Sugajski

et al. 2022

Foods

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Butter is an important source of essential fatty acids, lipid-soluble vitamins, and antioxidants in the diet. However, this study showed that the presence of the Lacticaseibacillus paracasei strain has a great influence on the fatty acid profile as well as provitamin D3 and vitamin D3 content in the cream—the raw material from which the butter is obtained. The addition of this lactic acid bacteria enriches the cream in 9-hexadecenoic acid, oleic acid, octadeca-9,12-dienoic acid, and conjugated linoleic acid, which exhibit antimutagenic and anticarcinogenic properties. Moreover, a higher level of monounsaturated fatty acids can extend the shelf life of butter in the future. In the present work, we observed that the presence of lactic acid bacteria contributed to an increase in the level of provitamin D after 6 h of incubation and an increase in the levels of vitamin D3 after 24 and 48 h. Fatty acid profiles and the content of vitamins were largely dependent on the presence of light and mixing, which are probably associated with the status of lipid peroxidation.

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Adding value and innovation in dairy SMEs: From butter to probiotic butter and buttermilk

Cited by 8 publications

References 49 publications

Sheep’s Butter and Correspondent Buttermilk Produced with Sweet Cream and Cream Fermented by Aromatic Starter, Kefir and Probiotic Culture

Sheep’s Butter and Correspondent Buttermilk Produced with Sweet Cream and Cream Fermented by Aromatic Starter, Kefir and Probiotic Culture

Development of Value-Added Butter by Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics

Lacticaseibacillus paracasei as a Modulator of Fatty Acid Compositions and Vitamin D3 in Cream

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