Physical, Chemical and Organoleptic comparison of traditional and nontraditional Buffalo butter for industrial production purposes.
2013
Ghobadi, Fariba | Ebadi, Zahra | Kordnejad, Eshagh | Pedramfar, Bahram
This study was conducted to compare traditional and industrial methods of preparing butter from buffalo milk. Physical and chemical characteristic such as dry matter, fat, iodic index, acidic index, melting point, efficiency, texture, organoleptic test and fatty acid profile of butter were determined. Efficiency of traditional butter was 7.38%, industrial butter was 6.49%, fat of traditional butter was 77.16%, industrial butter was 82.08%, melting point of traditional butter was35.16 C, industrial butter was 35.37 C, test of organoleptic of perfume and taste from a total of 13 scores was 12.97 for traditional butter and for shape from a total of 3 scores traditional butter gained 3scores and industrial butter gained 2 scores. Fatty acids profile of traditional butter (C6-C18) was more than of industrial butter and long chain fatty acids with poly unsaturated in traditional butter was more than the industrial butter and ratio of fatty acids with mono andpoly unsaturated (MUFA+PUFA) in traditional butter was 0.3485%, and in industrial butter 0.3414.Result indicated that traditional butter from the stand point of perfume, taste, shape and other chemical properties has higher nutritional value and fewer side effects. Key world: traditional butter,industrial butter, characteristic, fatty acid, Buffalo milk
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