Abstract
Buttermilk, the by‐product of butter production, due to good technological features and excellent nutritional and health‐promoting properties finds more and more applications in food industry. Considerable amount of polar lipids causes that buttermilk exhibits emulsifying and stabilizing effect and may be used to improve the product quality. The study aimed to design new kind of ice cream, in which all milk is substituted by buttermilk. Within the study, we compared physicochemical parameters, color, texture, and sensory properties of control milk ice cream (C), ice cream from sweet buttermilk (SB), and ice cream from cultured buttermilk (CB). Ice cream was tested on the production day, and some characteristics were tested also after 14 and 28 days of storage at −18 ± 1°C. The study showed that samples of ice cream from cultured buttermilk had the highest acidity and were the most resistant to melting. The samples did not differ in over‐run value. The use of buttermilk influenced the texture of ice cream and product from sweet buttermilk had the highest stickiness during the storage. The color analysis showed that the highest lightness parameter had ice cream from cultured buttermilk, while samples from sweet buttermilk had the most greenish‐yellow characteristics. All the obtained products had good sensory characteristics, only cultured buttermilk ice cream slightly deteriorated after 28 storage days. Good quality properties cause that buttermilk may be successfully used as substitution of milk in ice‐cream formula and may improve its quality by exhibiting of some emulsifying stabilizing effect.
Highlights
Buttermilk is a by-product released during churning of cream in the process of butter making
The color analysis showed that the highest lightness parameter had ice cream from cultured buttermilk, while samples from sweet buttermilk had the most greenish-yellow characteristics
All the obtained products had good sensory characteristics, only cultured buttermilk ice cream slightly deteriorated after 28 storage days
Summary
Buttermilk is a by-product released during churning of cream in the process of butter making. MFGM is destroyed and its components are released into buttermilk where they determinate beneficial health-related properties of this product, buttermilk can play an important role in human nutrition (Conway, Couture, Gauthier, Pouliot, & Lamarche, 2014; Vanderghem et al, 2010). Due to good nutritional characteristics, low acquisition costs, similarity to skimmed milk, good sensory features, emulsifying properties as well as positive influence on human health, buttermilk is suitable material to develop new food products with functional properties (Vanderghem et al, 2010). Buttermilk finds applications mainly in dairy technology It may be used as a raw material for the production of fermented dairy type beverages (De Bassi et al, 2011; Liutkevičius et al, 2016) or fermented drinks with juice addition (Mudgil, Barak, & Darji, 2016). The study aimed to determine the quality characteristics of ice cream made of sweet and cultured buttermilk during 4-week storage period
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