Technology of butter fortified with phytosterols

Abstract

The aim of the resent study was to determine the appropriate moment to enrich the butter with phytosterols. The butter was enriched in phytosterols at three different stages of the technological process – before cream pasteurisation (batch B), before cream ripening (batch C) and before working the butter into a continuous fat phase (batch D). A control sample with no added phytosterols was prepared (batch A). The titratable acidity of cream before and after biological ripening and of the resulting butter was determined. No significant differences between samples were found (p>0.05). The fat, moisture and phytosterol content of butters, produced from different batches, were evaluated. Any significant differences between samples were found (p>0.05). The number of lactic acid microorganisms in the final product was similar in all analysed samples (p>0.05). The butters enriched with phytosterols were characterized by high sensory scores comparable with those of the control sample (p>0.05). This study suggested that the addition of phytosterols in butter could be performed at different stages of the technological process with no reflect on the phytosterol content in the final product. From a safety point of view, it is appropriate to add the phytosterols before pasteurisation process. The obtained butter is considered as functional product with potential health effects.