Sensory evaluation of whey and sweet cream buttermilk
2006
Jinjarak S. | Olabi A. | Jimenez-Flores R. | Sodini I. | Walker J.H. | Jinjarak, S., Food Science and Nutrition Department, California Polytechnic University, San Luis Obispo, CA 93407, United States | Olabi, A., Food Science and Nutrition Department, California Polytechnic University, San Luis Obispo, CA 93407, United States, Nutrition and Food Science Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon | Jiménez-Flores, R., Dairy Products Technology Center, California Polytechnic University, San Luis Obispo, CA 93407, United States | Sodini, I., Dairy Products Technology Center, California Polytechnic University, San Luis Obispo, CA 93407, United States | Walker, J.H., Statistics Department, California Polytechnic University, San Luis Obispo, CA 93407, United States | Olabi, A.; Nutrition and Food Science Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon; email: [email protected] | University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences; | Nutrition and Food Sciences | Faculty of Agricultural and Food Sciences | American University of Beirut
The objective of this work was to characterize the sensory attributes of sweet cream buttermilk (CBM) and a nontraditional product, whey buttermilk (WBM). Whey buttermilk results from processing whey cream into butter. The products were evaluated as fresh liquid buttermilk obtained directly from the butter churn, and as reconstituted buttermilk or whey buttermilk powders. Sweet cream buttermilk and WBM were produced either at the Dairy Products Technology Center (experimental samples, n = 2) or provided by the industry (n = 2 from 2 different commercial sources). Nine panelists were trained for twenty-four 1-h sessions; they then rated samples on a 15-cm line scale in triplicate using descriptive analysis. Data obtained were analyzed using SAS statistical software. Results indicated that WBM had similar sensory characteristics as regular CBM; however, there was a marked color difference between them. Liquid buttermilk was not significantly different from reconstituted buttermilk powder on many attributes. However, WBM was significantly more yellow, more sour, and more astringent than the CBM samples, and it had more cardboard flavor than the commercially produced CBM. Liquid buttermilk was not significantly different from reconstituted buttermilk powder on many attributes. However, some buttermilk types had more cardboard aroma and flavor in their powdered form than in liquid form. Most attributes showed no significant differences across replicates, indicating consistency of rating. Principal component analysis showed that attributes were separated on the 2 principal components based on production site and processing form (fresh vs. reconstituted). © American Dairy Science Association, 2006.
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