Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream

Sakkas, Lambros; Evageliou, Vasiliki; Igoumenidis, Panagiotis Ε.; Moatsou, Golfo

doi:10.3390/foods11030465

Cited by 11 publications

(6 citation statements)

References 73 publications

(158 reference statements)

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“…No significant differences were observed in the phospholipids content of ovine and bovine buttermilks. The antioxidant potential and emulsion stability of sweet ovine buttermilk were the highest [64]. These findings indicate the nutritional interest of sweet sheep's buttermilk, which can be further enhanced by its fermentation with probiotic bacteria.…”

Section: Resultsmentioning

confidence: 71%

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: 71%

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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“…Processing technologies have a pronounced effect on fatty acid composition of fatty acid composition of milk. Fatty acid profile of butter and buttermilk were considerably different from each other, concentrations of oleic acid, linoleic acid and linolenic acid were significantly higher in buttermilk than butter and parent milk ( Sakkas et al, 2022 ). Traditionally, cheddar cheese is ripened for several months to achieve optimum flavor and textural attributes.…”

Section: Resultsmentioning

confidence: 96%

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Asif,

Nadeem,

Imran

et al. 2023

Front. Microbiol.

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Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical characteristics of cheddar-type cheese is not previously investigated. This investigation was conducted to know the effect of different fat contents of buttermilk on fatty acids composition, organic acids, vitamins, lipolysis and sensory characteristics of cheddar-type cheese. Cheddar-type cheese was produced from buttermilk having 1, 1.75, 2.50 and 3.25% fat contents (control, T1, T2 and T3). Fat content of control, T1, T2 and T3 were 9.81, 16.34, 25.17 and 31.19%. Fatty acids profile was determined on GC–MS, organic acids and vitamin A and E were determined on HPLC. Free fatty acids, peroxide value and cholesterol were determined. Cheddar-style cheese produced from buttermilk (1% fat) showed that it had softer texture and lacking typical cheese flavor. Gas chromatography–mass spectrometry (GC–MS) analysis showed that long-chain unsaturated fatty acids in control, T1, T2 and T3 samples were 45.88, 45.78, 45.90 and 46.19 mg/100 g. High Performance Liquid Chromatography (HPLC) analysis showed that lactic acid, propionic acid, citric acid and acetic acid gradually and steadily increased during the storage interval of 90 days. At the age of 90 days, lactic acid in control, T1, T2 and T3 was 4,789, 5,487, 6,571 and 8,049 ppm, respectively. At the end of ripening duration of 90 days, free fatty acids in control, T1, T2 and T3 were 0.29, 0.31, 0.35 and 0.42% with no difference in peroxide value. Stability of vitamin A after 90 days storage control, T1, T2 and T3 was 87.0, 80.0, 94.0 and 91.0%. Flavor score of cheddar-type cheese produced from butter milk having 1.0, 2.5 and 3.25% fat content was 81, 89 and 91% of total score (9). Hence, it is concluded that cheddar-type cheese can be produced from buttermilk having 2.5 and 3.25% fat contents with acceptable sensory attributes. Application of buttermilk for the production of other cheese varieties should be studied.

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“…Buttermilk and skim milk are characterized by a similar composition in terms of their content of lactose, casein, whey proteins, and minerals [1,2]. However, they differ in phospholipid content.…”

Section: Introductionmentioning

confidence: 99%

“…The source of phospholipids in buttermilk is the milk fat globule membrane (MFGM), which surrounds and stabilizes the fat globules, which are released during the churning process [3]. Hence, buttermilk is classified as a functional food [4], and publications have cited the health benefits of the MFGM, e.g., infection prevention, cognitive improvement and brain system development, immunity and protection metabolism [5], reduction in cholesterol levels, and anticancer [2].…”

Section: Introductionmentioning

confidence: 99%

Fresh White Cheeses from Buttermilk with Polymerized Whey Protein: Texture, Color, Gloss, Cheese Yield, and Peptonization

Bielska,

Cais-Sokolińska

2023

Applied Sciences

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Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the texture, color, gloss, cheese yield, and peptonization of fresh white cheeses made from buttermilk with the addition of whey proteins after heat treatment were analyzed. Additionally, the influence of the polymerization process on cheese yield and composition was examined. Four fresh white cheese samples were prepared: without a whey protein concentrate (FWC); with a whey protein concentrate (FWC/WPC); with single-heated polymerized whey proteins (FWC/SPWP); and with double-heated polymerized whey proteins (FWC/DPWP). The introduction of whey proteins in buttermilk cheese production increased the cheese yield by over 2-fold. There were no differences in color and gloss between the FWC/SPWP and FWC/DPWP samples. The cheese became glassy and transparent during melting. The content of uncrushed curd that remained white ranged from 27% in FWC/DPWP to 74% in FWC/SPWP.

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Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream

Cited by 11 publications

References 73 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

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Fresh White Cheeses from Buttermilk with Polymerized Whey Protein: Texture, Color, Gloss, Cheese Yield, and Peptonization

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