Abstract
In the volcanic islands of the Azores archipelago, pasture is available the entire year and affects the composition of bovine milk fat. The composition of cows' milk butter manufactured in this region was evaluated. All brands showed excellent microbiological and oxidative quality. The fatty acid profile range presented a low n-6/n-3 ratio (1.81–3.38), low atherogenic (2.86–3.11) and thrombogenicity (3.27–3.60) indices and reduced cholesterol content (136–143 mg 100 g−1). In addition, Azorean butters have a high content of conjugated linoleic acid (0.44–0.64 mg 100 g−1), β-carotene (0.12–0.17 mg 100 g−1) and α-tocopherol (1.40–2.20 mg 100 g−1). Sensory analysis revealed high scores for appearance, consistency and flavour of all brands. These results indicate that Azorean butters produced from cows’ milk based on grass-feeding have a potentially healthier fat content and a desirable flavour that, associated with its “natural image”, may be promoted for product differentiation.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
