Effect of Microencapsulated Goat Clarified Butter on Free Fatty Acids and Physicochemical Properties in Cow Butter Production

Abstract

In the study, goat clarified butter was encapsulated using a concentric nozzle and the microencapsulation process. The cow creams were mixed with encapsulated goat clarified butter in various quantities and left for a week. The study looked at the physical and chemical qualities, as well as the levels of free fatty acids and α-tocopherol, of cow butters that had different amounts of goat ghee microcapsules added to them. % Lactic acid, acid value, Polenske number, and α-tocopherol of cow butter all went up significantly when encapsulated goat butter was added (p