Effect of milking time on key physicochemical parameters and fatty acids profile of milk, cream and butter
The transformation of cow milk to butter and cream is one of the many possibilities for diversifying dairy products. In this context, the aim of this study is to contribute in evaluating the effect of milking time on the physicochemical characteristics and fatty acids profile of milk, cream and butt...
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Format: | Article |
Language: | English |
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National Institute of Agronomic Research "INRA" Morocco
2022-04-01
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Series: | African and Mediterranean Agricultural Journal - Al Awamia |
Subjects: | |
Online Access: | https://revues.imist.ma/index.php/Afrimed/article/view/31669 |
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author | Y. Noutfia T Troch A. Benali K. El Fazazi M. Sindic |
author_facet | Y. Noutfia T Troch A. Benali K. El Fazazi M. Sindic |
author_sort | Y. Noutfia |
collection | DOAJ |
description | The transformation of cow milk to butter and cream is one of the many possibilities for diversifying dairy products. In this context, the aim of this study is to contribute in evaluating the effect of milking time on the physicochemical characteristics and fatty acids profile of milk, cream and butter. The study of physicochemical composition showed that milk contained an average of 12.3 % dry matter, 3.4 % of fat and 3.3 % of total nitrogenous matter. The pH and acidity were 6.66 and 16.01°D. For butter, the average contents of water (15.2 %), fat (83.1 %) and non-fat dry matter (1.75 %) comply with the requirements of international standards and Belgian regulations. Analysis of the other parameters of the butter revealed an average color of 28.95 (expressed on the yellow scale), a low oxidation rate of the order of 0.0005 mEq. O2.g-1 and a texture which correlates positively with the depth of the butter clods. The mean pH value is 4.51. The comparison between evening and morning milking showed that the difference in composition of milks remains not significant (p > 0.05). So it is for the composition and parameters of the butter, except for the color which is significantly more yellow for the evening butters (29.7) compared to those of morning (26.2). |
first_indexed | 2024-03-13T02:51:02Z |
format | Article |
id | doaj.art-f21bb58706ba474aabe97df5e4a987f5 |
institution | Directory Open Access Journal |
issn | 2658-9184 |
language | English |
last_indexed | 2024-03-13T02:51:02Z |
publishDate | 2022-04-01 |
publisher | National Institute of Agronomic Research "INRA" Morocco |
record_format | Article |
series | African and Mediterranean Agricultural Journal - Al Awamia |
spelling | doaj.art-f21bb58706ba474aabe97df5e4a987f52023-06-28T12:26:09ZengNational Institute of Agronomic Research "INRA" MoroccoAfrican and Mediterranean Agricultural Journal - Al Awamia2658-91842022-04-0101349511310.34874/IMIST.PRSM/afrimed-i134.3166915146Effect of milking time on key physicochemical parameters and fatty acids profile of milk, cream and butterY. Noutfia0T Troch1A. Benali2K. El Fazazi3M. Sindic4INRA/ Division ScientifiqueGembloux Agro-BioTech.Centre Régional de la Recherche Agronomique de RabatCentre Régional de la Recherche Agronomique de TadlaGembloux Agro-BioTechThe transformation of cow milk to butter and cream is one of the many possibilities for diversifying dairy products. In this context, the aim of this study is to contribute in evaluating the effect of milking time on the physicochemical characteristics and fatty acids profile of milk, cream and butter. The study of physicochemical composition showed that milk contained an average of 12.3 % dry matter, 3.4 % of fat and 3.3 % of total nitrogenous matter. The pH and acidity were 6.66 and 16.01°D. For butter, the average contents of water (15.2 %), fat (83.1 %) and non-fat dry matter (1.75 %) comply with the requirements of international standards and Belgian regulations. Analysis of the other parameters of the butter revealed an average color of 28.95 (expressed on the yellow scale), a low oxidation rate of the order of 0.0005 mEq. O2.g-1 and a texture which correlates positively with the depth of the butter clods. The mean pH value is 4.51. The comparison between evening and morning milking showed that the difference in composition of milks remains not significant (p > 0.05). So it is for the composition and parameters of the butter, except for the color which is significantly more yellow for the evening butters (29.7) compared to those of morning (26.2).https://revues.imist.ma/index.php/Afrimed/article/view/31669beurrelaitvachequalitéacides graspériode de traite |
spellingShingle | Y. Noutfia T Troch A. Benali K. El Fazazi M. Sindic Effect of milking time on key physicochemical parameters and fatty acids profile of milk, cream and butter African and Mediterranean Agricultural Journal - Al Awamia beurre lait vache qualité acides gras période de traite |
title | Effect of milking time on key physicochemical parameters and fatty acids profile of milk, cream and butter |
title_full | Effect of milking time on key physicochemical parameters and fatty acids profile of milk, cream and butter |
title_fullStr | Effect of milking time on key physicochemical parameters and fatty acids profile of milk, cream and butter |
title_full_unstemmed | Effect of milking time on key physicochemical parameters and fatty acids profile of milk, cream and butter |
title_short | Effect of milking time on key physicochemical parameters and fatty acids profile of milk, cream and butter |
title_sort | effect of milking time on key physicochemical parameters and fatty acids profile of milk cream and butter |
topic | beurre lait vache qualité acides gras période de traite |
url | https://revues.imist.ma/index.php/Afrimed/article/view/31669 |
work_keys_str_mv | AT ynoutfia effectofmilkingtimeonkeyphysicochemicalparametersandfattyacidsprofileofmilkcreamandbutter AT ttroch effectofmilkingtimeonkeyphysicochemicalparametersandfattyacidsprofileofmilkcreamandbutter AT abenali effectofmilkingtimeonkeyphysicochemicalparametersandfattyacidsprofileofmilkcreamandbutter AT kelfazazi effectofmilkingtimeonkeyphysicochemicalparametersandfattyacidsprofileofmilkcreamandbutter AT msindic effectofmilkingtimeonkeyphysicochemicalparametersandfattyacidsprofileofmilkcreamandbutter |