Elaboração e avaliação físico-química e sensorial da manteiga de leite e da manteiga clarificada produzidas a partir do leite de vacas Girolando

Abstract

<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>