Identification of the Characteristics That Drive Consumer Liking of Butter

Krause, Andrea; Lopetcharat, Kannapon; Drake, M. A.

doi:10.3168/jds.2006-823

Cited by 69 publications

(75 citation statements)

References 20 publications

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“…Similar results were reported by Okturk et al, 23 who reported that total FFA contents of cow cream butters increased (P<0.05) within 90d of refrigerated storage. Conversely, Krause et al 7 found that the FFA amounts were consistent until 6m of storage at 5°C. …”

Section: Resultsmentioning

confidence: 99%

“…Sweet cream butter is commonly known to Americans which is produced with or without the addition of salt in the pasteurized, churned cream. 7 Compared to cream from cow milk, cream from goat milk has a lower melting point due to higher proportions of short-and medium-chain fatty acids such as caproic (C6:0), carprylic (C8:0) and capric (C10:0) acids. 1,2 This factor also imparts a distinctive flavor and texture characteristic to the butter from goat milk.…”

Section: Introductionmentioning

confidence: 99%

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Storage Stability of Sweet Cream Butter Prepared From Goat Milk

Lee¹

2014

JNHFE

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This research assessed the storage stability of sweet cream butter from goat milk. Both salted (1.24% NaCl) and unsalted sweet cream butters prepared from goat milk were stored in closed plastic containers at refrigeration temperature (4°C) for 21days. Lightness of the cream butter decreased with storage time. Hardness of the butter significantly decreased, but stickiness values increased over the time. Acid degree values (ADV) of the butter increased as storage time progressed. Eleven free fatty acids (FFA) were isolated from the butter, and the concentrations of butyric (C4:0), capric (C10:0), lauric (C12:0), myristic (C14:0), palmitic (C16:0), and oleic (C18:1n9) acids increased over the 21d of storage. However, inclusion of 1.24% NaCl in the goat cream butter did not improve the storage stability of goat cream butter. The results indicated that autoxidation and/or hydrolytic rancidity might occur in the goat cream butter stored at refrigeration temperature for 21d.Keywords: salted and unsalted sweet cream butter, goat milk, storage stability, free fatty acid Journal of Nutritional Health & Food Engineering Research Article Open AccessStorage stability of sweet cream butter prepared from goat milk in a stainless steel container. Only half of the prepared butter was salted uniformly with 1.24% (w/w) NaCl in the container. Three batches of salted or unsalted sweet cream butter (batch/week) were produced within 3 consecutive weeks by using the same procedures described previously. Each batch of salted or unsalted butter was divided into four equal portions and each portion was subdivided into four samples. Individual samples of the salted or unsalted butter were placed in 250mL high density polyethylene (HDPE) wide mouth jars (200g butter/jar; Fisher Scientific Co., Pittsburg, PA, USA), sealed, and stored at refrigeration temperature(4°C) for 1, 7, 14 or 21d. All samples taken at each storage time (n=24; 12 jar/butter/d) were subject to physical and chemical analysis. Physical and chemical analysisColor: At the end of each storage time, the color of butter was measured directly from the surface of butter, which was prepared by spreading the sample in the 6-well Multi well tissue culture plate (Becton Dickinson Labware Co., Lincoln Park, NJ, USA) to a volume of approximately 15.5cm 3 in each well. A Mini Scan XE Plus colorimeter (Hunter Associate Laboratory, Reston, VA, USA) with illuminant D65 as a light source was used to determine the CIE L*a*b* color coordinate values of butter. Total of six measurements were taken from each butter sample prepared on the plate according to Gonzalez et al.,9 and the average of six measurements was recorded as a color coordinate value of the each butter sample.Texture: Hardness and stickiness of the butter samples were determined over the 21d of refrigerated storage using a TA.XT2i texture analyzer (Stable Micro Systems Ltd., Godalming, UK) equipped with a 40° conical probe. The probe was travelled at 1.0mm/s to a depth of 2 mm from the surface of butter sample in the 2...

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Storage Stability of Sweet Cream Butter Prepared From Goat Milk

Lee¹

2014

JNHFE

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“…Samples of cheese (10 g) were presented on clear plastic Petri dishes. Butter and spread samples (1.5 g) were spread onto 4 cm × 4 cm pieces of white pita bread (Sainsbury's, London, UK) as previously described (Krause et al, 2007). Milk samples (30 mL) were presented in clear crystal polystyrene cups.…”

Section: Sample Preparation For Sensory Analysesmentioning

confidence: 99%

“…Vocabularies were developed for appearance, odor, taste, flavor, texture and mouthfeel, and aftertaste or aftereffect attributes of the dairy products in reference to published literature (Drake et al, 2001;Krause et al, 2007;Oupadissakoon et al, 2009;Tables 2, 3, and 4). Although the butter was presented on pita bread (to relate results to the consumer liking data), the panel was asked to manipulate the product in their mouths and focus only on the attributes of the butter.…”

Section: Quantitative Descriptive Analysismentioning

confidence: 99%

Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content

Markey

Souroullas

Fagan

et al. 2017

Journal of Dairy Science

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“…Several studies have been reported using such as methodology. Krause et al (2007) to gain an understanding of consumer use and consumption habits. Bouteille et al (2013) explored the freshness sensation of yoghurts and yoghurt-like products by means of two Focus group sessions (n=19).…”

Section: Introductionmentioning

confidence: 99%

Consumers’ attitude and opinion towards different types of fresh cheese: an exploratory study

et al. 2016

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Fresh cheese stands out for its tradition and widespread consumption in Brazil. However, there is a lack of information on motivation towards the consumption of available fresh cheeses in the Brazilian market. Focus group sessions were used to explore consumers' attitude and opinion about fresh cheese. Products with different characteristics were used to stimulate discussion among participants including cheese with "no added salt", the claim "contains probiotic microorganisms" and products processed with goat milk. The salt content played an important role on the consumer intention to purchase of fresh cheese. Participants stated that they would consume cheese without salt only by following a medical prescription. However, the subjects declared that they would buy reduced salt cheese if such reduction would not compromise the flavor. The meaning of the claim "contains probiotic microorganisms" was often declared as unknown during the discussion. However, they would buy a probiotic product. In addition, it was mentioned that a premium price would be paid for such functional cheese. Participants declared that would buy goat cheese. Nevertheless, to pay a higher price over the conventional one was a controversial and debatable issue among consumers. Results revealed important implications for the development of marketing strategies for fresh cheese.

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Identification of the Characteristics That Drive Consumer Liking of Butter

Cited by 69 publications

References 20 publications

Storage Stability of Sweet Cream Butter Prepared From Goat Milk

Storage Stability of Sweet Cream Butter Prepared From Goat Milk

Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content

Consumers’ attitude and opinion towards different types of fresh cheese: an exploratory study

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