دورية أكاديمية
Sheep’s butter and correspondent buttermilk produced with sweet cream and cream fermented by aromatic starter, kefir and probiotic culture
| العنوان: | Sheep’s butter and correspondent buttermilk produced with sweet cream and cream fermented by aromatic starter, kefir and probiotic culture |
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| المؤلفون: | Silva, Tânia, Pires, Arona, Gomes, David, Viegas, Jorge, Pereira-Dias, Susana, Pintado, Manuela E., Henriques, Marta, Pereira, Carlos Dias |
| المصدر: | Silva , T , Pires , A , Gomes , D , Viegas , J , Pereira-Dias , S , Pintado , M E , Henriques , M & Pereira , C D 2023 , ' Sheep’s butter and correspondent buttermilk produced with sweet cream and cream fermented by aromatic starter, kefir and probiotic culture ' , Foods , vol. 12 , no. 2 , 331 . https://doi.org/10.3390/foods12020331Test |
| سنة النشر: | 2023 |
| مصطلحات موضوعية: | Aromatic, Butter, Kefir, Probiotics, Sheep |
| الوصف: | Small ruminant dairy products are common in some Mediterranean countries, in the Middle East and Africa, and can play a particular role in the development of rural areas. Butter has been the object of few research studies aimed at evaluating its potential as a vehicle for probiotic microorganisms. Moreover, the recovery of fermented buttermilk with functional properties can be considered an excellent opportunity to value this dairy byproduct. Therefore, the purpose of the present work was to develop different sheep butters and respective buttermilks after cream fermentation by: (1) a mesophilic aromatic starter (A); (2) a kefir culture (K); and (3) a mixture of probiotic bacteria (P). The butters and buttermilk produced with fermented cream were compared with non-fermented sweet cream (S) butter or buttermilk, respectively, regarding their physicochemical, microbiological and sensory characteristics. The adjusted production (%, w/v) obtained for butter were: S (44.48%), A (36.82%), K (41.23%) and P (43.36%). S, A and K butters had higher solids, fat and ashes contents than P butter. The probiotic butter had a total fat of ca. 75% (w/w), below the legal limits, while all others had fat levels above 81.5%. In all samples, the pH decreased and the acidity increased over 90 days of refrigerated storage. These variations were more evident in the P butter, which agrees with the highest lactic acid bacteria counts found in this sample. Differences in color between samples and due to storage time were also observed. In general, the butter samples tended to become darker and yellower after the 60th day of storage. Texture analysis showed comparable results between samples and greater hardness was observed for the P butter, most probably due to its higher relative saturated fatty acids content (66.46% compared to 62–64% in S, A and K butters). Regarding rheological properties, all butters showed pseudoplastic behavior, but butter P had the lowest consistency index (249 kPa.s n−1 ). The probiotic butter and the ... |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| العلاقة: | https://ciencia.ucp.pt/en/publications/637b553f-bc0f-4ab3-b428-36709fb444caTest |
| DOI: | 10.3390/foods12020331 |
| الإتاحة: | https://doi.org/10.3390/foods12020331Test https://ciencia.ucp.pt/en/publications/637b553f-bc0f-4ab3-b428-36709fb444caTest https://ciencia.ucp.pt/ws/files/62652831/62652667.pdfTest http://www.scopus.com/inward/record.url?scp=85146764984&partnerID=8YFLogxKTest http://hdl.handle.net/10400.14/40216Test |
| حقوق: | info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.EACBA91 |
| قاعدة البيانات: | BASE |
| DOI: | 10.3390/foods12020331 |
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