Study on Quality Characteristics of Sweet and Sour Cream Butter | [Proceedings of the Pakistan Academy of Sciences: B. Life and Environmental Sciences • 2020]

Author(s):

1. Gul Bahar Khaskheli: Department of Animal Products Technology, Sindh Agriculture University,Tandojam,Pakistan

2. Asad Ali Khaskheli: Department of Animal Nutrition, Shaheed Benazir Bhutto University of Veterinary & Animal Sciences,Sakrand,Pakistan

3. Abdul Samad Magsi: Department of Dairy Technology, Shaheed Benazir Bhutto University of Veterniary and Animal Sciences, Sakrand, Pakistan

4. Ghulam Shabir Barham: Department of Animal Products Technology, Sindh Agriculture University,Tandojam,Pakistan

5. Munir Ahmed Jamali: Department of Animal Products Technology, Sindh Agriculture University,Tandojam,Pakistan

6. Arshad Ali Khaskheli: Department of Poultry Husbandry, Sindh Agriculture University, Tando jam, Pakistan

Abstract:

A study was conducted to assess the quality characteristics of market sweet and sour cream butter. Five experimental trials were conducted to prepare the butter from market sweet and sour cream. Parallel to that butter was also manufactured from Laboratory sweet and ripened cream for comparison purposes. Market sour cream butter, laboratory sweet cream butter, and laboratory ripened cream butter showed no considerable (P > 0.05) diference for refractive index. The iodine value of market sour cream butter (45.67 ± 1.60) was comparatively higher than laboratory ripened cream butter (37.49±2.96), market sweet cream butter (34.56 ± 2.03), and laboratory sweet cream butter (32.48 ± 3.44). Peroxide value of market sweet cream butter (1.56±0.17meq O2 per kg fat) was considerably (P < 0.05) higher than market sour cream butter (1.00±0.08meq O2/kg fat), laboratory ripened cream butter (1.00±0.10meq O2 per kg fat), and laboratory sweet cream butter (1.04±0.11meq O2 per kg fat). Saponification value of market sour cream butter (253.57±5.98mg KOH per gram fat) was significantly different (P < 0.05) from laboratory ripened cream butter (231.13+ 4.12mg KOH per gram fat) and laboratory sweet cream butter (228.89±5.72mg KOH per gram fat). The acid degree value of market sour cream butter (1.79±0.07mg KOH per gram fat) was comparatively different (P < 0.05) from laboratory sweet cream butter (1.43±0.11mg KOH per gram fat). In conclusion, saponification, iodine and acid degree values of market sour cream butter remain higher compared to other kinds of butter.

Page(s): 71-80

DOI: DOI not available

Published: Journal: Proceedings of the Pakistan Academy of Sciences: B. Life and Environmental Sciences, Volume: 57, Issue: 3, Year: 2020

Keywords:

Saponification , Quality characteristics , Sour cream , Sweet cream

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