Evaluation of butter produced from whey and milk fat in terms of some quality criteria and fatty acid compositions

Abstract

Whey is a dairy product that was formed as a result of cheese making and is considered a dairy residue or by–product. Making the best use of whey is important in terms of protecting the environment, preventing economic losses and gaining added value. The aim of this study was to obtain butter, an economical and healthy product from whey, and to compare butter obtained from milk in terms of fatty acid profile, color values and some chemical quality criteria. In addition, it is to determine the butter yield of whey. For this purpose, butter was produced from raw cow's milk and from whey in accordance with the technology. Dry matter (%), ash (%), fat (%), pH, titration acidity and refractive index to determine chemical quality, color analysis with digital colorimeter to determine color values and fatty acid analysis with GC–FID to determine fatty acid profile done. It was determined that butters produced from milk and whey were not statistically different (P>0.05) in terms of other chemical properties except the fat content they contain. In terms of color values ​​and fatty acid profiles, it was determined that butter produced from milk and whey cheese had similar values. In the butter samples, palmitic and myristic acids were the most common fatty acids. The butter yield of whey was determined as 405 g butter·100 L-1. Thus, it was concluded that whey, which is an important milk residue, can be used as an alternative raw material in the production of butter and that producing butter from whey will contribute to the economy and protection of the environment.