Processing of Butter From Anhydrous Milk Fat and Reconstituted Dried Skim Milk
Butter was produced from a mixture of anhydrous milk fat and reconstituted dried skim milk in a ratio of 1:3 and different percentages (0-5%) added to starter mixture. Electrical butter churner was used for butter production. Composition, physicochemical, microbiological, and the effect of cold stor...
| Format: | Article |
|---|---|
| Language: | English |
| Published: |
Unviversity of Technology- Iraq
2010-07-01
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| Series: | Engineering and Technology Journal |
| Online Access: | https://etj.uotechnology.edu.iq/article_33937_45cd0672e52406fa9bbc9955442eac74.pdf |
| _version_ | 1797325289074720768 |
|---|---|
| collection | DOAJ |
| description | Butter was produced from a mixture of anhydrous milk fat and reconstituted dried skim milk in a ratio of 1:3 and different percentages (0-5%) added to starter mixture. Electrical butter churner was used for butter production. Composition, physicochemical, microbiological, and the effect of cold storage at 8ْ C of the resultant butter were studied. The composition of the resultant butter was similar to natural butter and it was awarded a total score of 92.5 for the organoleptic properties (taste, flavor, shape, body(texture), color) as compared to 97.0 for the natural butter. The pH of butter was reduced from 6.5 to 4.5 with increasing the added starter from 0 to 5%. Peroxide values of freshly prepared butter were 0.15-0.30 and increased up to 0.25-0.45 after 4 weeks of cold storage. The total bacterial counts, coliform counts, yeast and mold counts were within thelimits of the standards. |
| first_indexed | 2024-03-08T06:08:21Z |
| format | Article |
| id | doaj.art-35d7d89e5f374db68a995341f3a5244c |
| institution | Directory Open Access Journal |
| issn | 1681-6900 2412-0758 |
| language | English |
| last_indexed | 2024-03-08T06:08:21Z |
| publishDate | 2010-07-01 |
| publisher | Unviversity of Technology- Iraq |
| record_format | Article |
| series | Engineering and Technology Journal |
| spelling | doaj.art-35d7d89e5f374db68a995341f3a5244c2024-02-04T17:46:01ZengUnviversity of Technology- IraqEngineering and Technology Journal1681-69002412-07582010-07-01281472373110.30684/etj.28.14.1733937Processing of Butter From Anhydrous Milk Fat and Reconstituted Dried Skim MilkButter was produced from a mixture of anhydrous milk fat and reconstituted dried skim milk in a ratio of 1:3 and different percentages (0-5%) added to starter mixture. Electrical butter churner was used for butter production. Composition, physicochemical, microbiological, and the effect of cold storage at 8ْ C of the resultant butter were studied. The composition of the resultant butter was similar to natural butter and it was awarded a total score of 92.5 for the organoleptic properties (taste, flavor, shape, body(texture), color) as compared to 97.0 for the natural butter. The pH of butter was reduced from 6.5 to 4.5 with increasing the added starter from 0 to 5%. Peroxide values of freshly prepared butter were 0.15-0.30 and increased up to 0.25-0.45 after 4 weeks of cold storage. The total bacterial counts, coliform counts, yeast and mold counts were within thelimits of the standards.https://etj.uotechnology.edu.iq/article_33937_45cd0672e52406fa9bbc9955442eac74.pdf |
| spellingShingle | Processing of Butter From Anhydrous Milk Fat and Reconstituted Dried Skim Milk Engineering and Technology Journal |
| title | Processing of Butter From Anhydrous Milk Fat and Reconstituted Dried Skim Milk |
| title_full | Processing of Butter From Anhydrous Milk Fat and Reconstituted Dried Skim Milk |
| title_fullStr | Processing of Butter From Anhydrous Milk Fat and Reconstituted Dried Skim Milk |
| title_full_unstemmed | Processing of Butter From Anhydrous Milk Fat and Reconstituted Dried Skim Milk |
| title_short | Processing of Butter From Anhydrous Milk Fat and Reconstituted Dried Skim Milk |
| title_sort | processing of butter from anhydrous milk fat and reconstituted dried skim milk |
| url | https://etj.uotechnology.edu.iq/article_33937_45cd0672e52406fa9bbc9955442eac74.pdf |