Elaboração e avaliação físico-química e sensorial da manteiga de leite e da manteiga clarificada produzidas a partir do leite de vacas Girolando
<p>The present study aimed to make and compare the physicochemical and sensory aspects of milk butter and clarified butter from the milk of Girolando cows. The milk was hygienically collected, creamed and had its fat standardized, after that there was the production of milk butter and clarifie...
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| Format: | Article |
| Language: | English |
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Instituto Federal de Educação, Ciência e Tecnologia da Paraíba
2020-03-01
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| Series: | Revista Principia |
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| Online Access: | https://periodicos.ifpb.edu.br/index.php/principia/article/view/3388 |
| _version_ | 1811192970149363712 |
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| author | Lorrayne Souza Araújo Martins Luana Caroline Bonfim Farias Paulo Victor Toledo Leão Rodrigo Garcia Motta Edmar Soares Nicolau Mariana Buranelo Egea Marco Antônio Pereira da Silva |
| author_facet | Lorrayne Souza Araújo Martins Luana Caroline Bonfim Farias Paulo Victor Toledo Leão Rodrigo Garcia Motta Edmar Soares Nicolau Mariana Buranelo Egea Marco Antônio Pereira da Silva |
| author_sort | Lorrayne Souza Araújo Martins |
| collection | DOAJ |
| description | <p>The present study aimed to make and compare the physicochemical and sensory aspects of milk butter and clarified butter from the milk of Girolando cows. The milk was hygienically collected, creamed and had its fat standardized, after that there was the production of milk butter and clarified butter, according to official methodologies, or according to traditional methods of the region. Fat percentage values were 80.50% in cream, 71.55% in milk butter and 97.33% in clarified butter. The protein content was 0.99% in sour cream, 0.75% in butter and 0.72% in clarified butter. We demonstrated that the technological process involved in the production of clarified butter reduces the protein content in the final product, but rises the fat content. The sensory analysis of the butter allowed identifying 19 unimportant attributes for the consumer, but it was possible to demonstrate the discriminatory capacity of consumers, with the difference (p<0.10) for color, flavor, and texture. As for the instrumental color parameters (L *, a *, b *, Chroma, and Hue) confirmed that the color of the final product depends directly on the fat content, thus the clarified butter was located in the golden yellow range, while the milk butter was in the light yellow band. The results of this study suggest that further research should be conducted to standardize bottle butter production processes in the country.</p> |
| first_indexed | 2024-04-12T00:00:49Z |
| format | Article |
| id | doaj.art-831071f914764c8680ed6b2e10d3b1cd |
| institution | Directory Open Access Journal |
| issn | 1517-0306 2447-9187 |
| language | English |
| last_indexed | 2024-04-12T00:00:49Z |
| publishDate | 2020-03-01 |
| publisher | Instituto Federal de Educação, Ciência e Tecnologia da Paraíba |
| record_format | Article |
| series | Revista Principia |
| spelling | doaj.art-831071f914764c8680ed6b2e10d3b1cd2022-12-22T03:56:14ZengInstituto Federal de Educação, Ciência e Tecnologia da ParaíbaRevista Principia1517-03062447-91872020-03-01148626910.18265/1517-03062015v1n48p62-691045Elaboração e avaliação físico-química e sensorial da manteiga de leite e da manteiga clarificada produzidas a partir do leite de vacas GirolandoLorrayne Souza Araújo Martins0Luana Caroline Bonfim Farias1Paulo Victor Toledo Leão2Rodrigo Garcia Motta3Edmar Soares Nicolau4Mariana Buranelo Egea5Marco Antônio Pereira da Silva6Universidade Estadual Paulista (UNESP), Faculdade de Medicina Veterinária e Zootecnia, BotucatuInstituto Federal de Educação Ciência e Tecnologia Goiano - Campus Rio VerdeInstituto Federal de Educação Ciência e Tecnologia Goiano - Campus Rio VerdeUniversidade Estadual Paulista (UNESP), Faculdade de Medicina Veterinária e Zootecnia, BotucatuUniversidade Federal de GoiásInstituto Federal de Educação Ciência e Tecnologia Goiano - Campus Rio VerdeInstituto Federal de Educação Ciência e Tecnologia Goiano - Campus Rio Verde<p>The present study aimed to make and compare the physicochemical and sensory aspects of milk butter and clarified butter from the milk of Girolando cows. The milk was hygienically collected, creamed and had its fat standardized, after that there was the production of milk butter and clarified butter, according to official methodologies, or according to traditional methods of the region. Fat percentage values were 80.50% in cream, 71.55% in milk butter and 97.33% in clarified butter. The protein content was 0.99% in sour cream, 0.75% in butter and 0.72% in clarified butter. We demonstrated that the technological process involved in the production of clarified butter reduces the protein content in the final product, but rises the fat content. The sensory analysis of the butter allowed identifying 19 unimportant attributes for the consumer, but it was possible to demonstrate the discriminatory capacity of consumers, with the difference (p<0.10) for color, flavor, and texture. As for the instrumental color parameters (L *, a *, b *, Chroma, and Hue) confirmed that the color of the final product depends directly on the fat content, thus the clarified butter was located in the golden yellow range, while the milk butter was in the light yellow band. The results of this study suggest that further research should be conducted to standardize bottle butter production processes in the country.</p>https://periodicos.ifpb.edu.br/index.php/principia/article/view/3388butter. dairy products. earth butter. sour cream |
| spellingShingle | Lorrayne Souza Araújo Martins Luana Caroline Bonfim Farias Paulo Victor Toledo Leão Rodrigo Garcia Motta Edmar Soares Nicolau Mariana Buranelo Egea Marco Antônio Pereira da Silva Elaboração e avaliação físico-química e sensorial da manteiga de leite e da manteiga clarificada produzidas a partir do leite de vacas Girolando Revista Principia butter. dairy products. earth butter. sour cream |
| title | Elaboração e avaliação físico-química e sensorial da manteiga de leite e da manteiga clarificada produzidas a partir do leite de vacas Girolando |
| title_full | Elaboração e avaliação físico-química e sensorial da manteiga de leite e da manteiga clarificada produzidas a partir do leite de vacas Girolando |
| title_fullStr | Elaboração e avaliação físico-química e sensorial da manteiga de leite e da manteiga clarificada produzidas a partir do leite de vacas Girolando |
| title_full_unstemmed | Elaboração e avaliação físico-química e sensorial da manteiga de leite e da manteiga clarificada produzidas a partir do leite de vacas Girolando |
| title_short | Elaboração e avaliação físico-química e sensorial da manteiga de leite e da manteiga clarificada produzidas a partir do leite de vacas Girolando |
| title_sort | elaboracao e avaliacao fisico quimica e sensorial da manteiga de leite e da manteiga clarificada produzidas a partir do leite de vacas girolando |
| topic | butter. dairy products. earth butter. sour cream |
| url | https://periodicos.ifpb.edu.br/index.php/principia/article/view/3388 |
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