Buttermilk Research Articles

Characterization and oxidation stability of spray-dried emulsions with omega-3 oil and buttermilk processed by ultra-high-pressure homogenization (UHPH).

Integrating functional ingredients, such as buttermilk and omega-3 rich oils, in spray-dried emulsions (SDE) is a suitable way to incorporate these ingredients in dairy products to substitute dairy fat and increase their added value. Ultra-high-pressure homogenization (UHPH) processing of liquid emulsions considerably improves stability compared to the conventional homogenization (CH) process. With this premise, SDE were produced while comparing CH (30 MPa) and UHPH (100 or 200 MPa) processing of feeding emulsions. Emulsions were formulated with (50:50 chia:sunflower) oil, whole commercial buttermilk (BM), and maltodextrin (MD) as wall materials. Further spray drying of emulsions was then conducted. Obtained SDE were characterized in terms of water content, Aw (water activity), flowing properties, water solubility, encapsulation efficiency (EE), color, and microstructure. Oxidation stability of SDE was analyzed in accelerated oxidation conditions at 50 °C for one month for primary and secondary oxidation analysis evolution on days 1, 7, 14, and 31 of storage. Results showed better ability of BM as encapsulating agent in UHPH-processed emulsions with 7% of BM. This improvement was especially observed in the flowing properties and encapsulating efficiency. Seven percent BM UHPH-treated SDE showed the best primary oxidation stability during storage, while the 4% BM-UHPH-treated SDE exhibited better secondary oxidative stability.

Isolation, purification and management of Alternaria brassicae through cow by product in vitro

Background: Alternaria blight of mustard caused by Alternaria brassicae and Alternaria brassicicola is most widespread and destructive disease of rapeseed-mustard causing major yield losses that may range from 15 to 71 per cent in productivity and 14 to 36 per cent in oil content. Therefore, in the present investigation, our main emphasis was to find out some new cow by product for management of Alternaria leaf spot of mustard. Method: Cow by products like cow dung, cow urine, butter milk and panchgavaya were tested at three concentrations viz., 5, 10 and 15 per cent against A. brassicae under in vitro conditions. Results: Inhibition of mycelial growth of A. brassicae was highest by panchgavaya followed by coe urine in in vitro conditions.

Changes during storage in volatile compounds of butter produced using cow, sheep or goat’s milk

In this study, a total of 96 volatile flavour compounds were identified in butter samples, including 12 aldehydes, 10 ketones, 22 esters, 24 alcohols, 11 acids, 4 sulphur compounds, and 13 terpenes. Aldehyde and ketone compounds were most common in cow milk butter; acid, and terpene were most common in sheep butter; and ester, alcohol, and sulphur compounds were most common in goat butter. 2,3-butanedione (diacetyl) is accepted as the key compound for the typical butter flavour, and was detected only in cow butter and decreased during storage. However, 2,3-butanediol, which is one of the main compounds produced by lactic acid bacteria with pyruvate catabolism, was determined in all kinds of butter.

Effect of a dietary intervention including minimal and unprocessed foods, high in natural saturated fats, on the lipid profile of children, pooled evidence from randomized controlled trials and a cohort study.

To study the possible effects of a dietary intervention with minimal and unprocessed foods, high in natural saturated fats on the lipid profile and body mass index of children. This study combines three intervention studies; one non-randomized retrospective cohort study and two randomized controlled trials, to a pooled analysis. The intervention group received a dietary intervention of minimal and unprocessed foods for three to six months, consisting of five times per week green vegetables, three times per week beef, daily 200-300 mL whole cow's milk (3.4% fat) and whole dairy butter (80% fat) on each slice of bread. The control group continued their usual dietary habits. Raw data of the three intervention studies where combined into one single dataset for data analysis, using mixed effects analysis of covariance to test the effects of the dietary advice on the main study outcomes, which are measurements of the lipid profile. In total, 267 children aged 1 to 16 years were followed. 135 children were included in the intervention group and 139 children in the control group. Characteristics (age, gender and follow-up period) were equally distributed between the groups at baseline. In the intervention group HDL-cholesterol increased significantly from 1.22 mmol/L, 95% confidence interval (CI) 1.14-1.32 to 1.42 mmol/L 95% CI 1.30-1.65 (p = 0.007). The increase over time in HDL cholesterol in the intervention group was significantly different compared to the increase in the control group (from 1.26 mmol/L, 95% CI 1.19-1.35, to 1.30 mmol/L, 95% CI 1.26-1.37) (p = 0.04). Due to the increased HDL concentration in the intervention group, the total cholesterol/HDL cholesterol ratio decreased significantly from 3.70 mmol/L, 95% CI 3.38-3.87, to 3.25 mmol/L, 95% CI 2.96-3.31 (p = 0.05). Consumption of minimal and unprocessed foods (high in natural saturated fats) has favourable effects on HDL cholesterol in children. Therefore, this dietary advice can safely be recommended to children.

Effects of different ingredients on antioxidant and oxidant status of brewed roasted coffee

It was aimed to evaluate the effects of different ingredi-ents on total antioxidant sta-tus (TAS) and total oxidant status (TOS) of the brewed Brazil mild roasted coffee. Sugar, sucralose, butter, co-conut-oil, animal and plant-based milk types were add-ed and milk types&sweeteners were combined separately. TAS and TOS were measured and oxidative stress indice (OSI) was calculated. TAS value of coffee with whole milk was the highest among all coffee types. TOS values of coffee with soy milk, with soy milk+sugar and soy milk+sucralose were lower than all other coffee types. When compared to OSI val-ues, coffee with soy milk, with soy milk+sugar and soy milk+sucralose had the lowest OSI values among all coffee types. Moreover, ad-dition of coconut-oil to cof-fee samples increased the TOS and OSI values of cof-fees. While the TOS and OSI of the sugar and su-cralose addition were found higher in comparison to plain coffee; TOS and OSI of the sucralose addition was lower than those sugar combinations. In conclu-sion, the OSI of the coffee may change depending on the alterations of chemical structures and nutritional matrices by the added in-gredients. The addition of soy milk or sucralose in-stead of sugar or whole cow milk instead of oil-based ingredients could be a promising strategy of reduc-ing the oxidative capacity.

What are the potential sources of on-farm contamination of raw milk butter with Escherichia coli?

Description of the subject. According to Regulation (EC) No 2073/2005, Escherichia coli must be enumerated in raw milk butter before sales. Hygiene of batches is acceptable when a maximum of two samples out of five have levels of E. coli between 10 and 100 cfu·g-1. E. coli is still a threat to the safety of raw milk butter. Objectives. This study aimed to identify sources of E. coli in six farms facing recurrent contaminations in butter. Method. Farms were visited three times between March and May 2021. Surface samples and dairy products samples were collected throughout the process for E. coli enumeration and assessment of potential correlations between equipment contamination and hygienic quality of food products. Results. Two major sources of contamination were identified: the lack of efficacy of cleaning and disinfection practices on milk pipelines, junctions and cream separators, and absence of milk cooling in case of time-lapse of more than 2 h between milking and skimming. The use of lactic acid starters could be a helpful way to control E. coli during cream maturation, in association to adequate good manufacturing practices. Conclusions. Levels of E. coli in the considered raw milk butter batches were really high. A new decision tree is proposed that could help manufacturers and food controllers to improve hygienic quality of raw milk butter.

A Green Chemistry approach towards Synthesis of Bis-coumarins Catalyzed by different biocatalysts such as Dragon fruit, Kiwi Fruit juice, and Butter Milk Separately by Grind Stone Technique, A Comparative Study

Coumarins are organic compounds having immensely broad spectrum of application in the field of therapeutics. Also, synthesis of their derivatives turns out to be hazardous for the nature. In our study we have tried a way better approach for bis-coumarin derivative synthesis which is driven by fruit juices as the catalyst. Herein we have tried to explain the role of catalyst in synthesis as well as the reaction mechanism of the synthesis. The spectral data confirms the formation of the product.

Bacterial Complexity of Traditional Mountain Butter Is Affected by the Malga-Farm of Production

Bacteria can play different roles affecting flavors and food characteristics. Few studies have described the bacterial microbiota of butter. In the present paper, next-generation sequencing was used to determine bacterial diversity, together with aromatic characteristics, in raw cow milk butter processed by traditional fermentation, in fourteen small farms called “Malga”, located in the Trentino province (Alpine region, North-East of Italy). The physicochemical and aromatic characterization of traditional mountain butter (TMB) showed a low moisture level depending on the Malga producing the butter. Counts of lactic acid bacteria, Staphylococci, and coliforms, as well as diacetyl/acetoin concentrations exhibited changes according to the geographical origin of Malga and the residual humidity of butter. MiSeq Illumina data analysis revealed that the relative abundance of Lactococcus was higher in TMB samples with the highest values of acetoin (acetoin higher than 10 mg/kg). The traditional mountain butter bacterial community was characterized by a “core dominance” of psychrotrophic genera, mainly Acinetobacter and Pseudomonas, but according to ANCOM analysis, a complex bacterial population emerged and specific bacterial genera were able to characterize the TMB bacteria community, with their high abundance, based on the Malga producing the butter.

Antagonistic Activity of Bacteriocins Produced by Lactobacillus Isolates against Multidrug Resistant Pathogens

Background: Multi drug-resistance pose a great threat to public health and are responsible for various life-threatening ailments. There is a crucial need to control the outbreaks by finding alternatives to the conventional drugs available. Over the last few years, the usage of probiotics, including Lactobacillus spp. and their bacteriocins has gained much attention to ward off various diseases.
 Methods: This study was focused on characterizing bacteriocins extracted from Lactobacillus spp. and assessing their antagonistic effect against multi-drug resistant bacteria. Fifteen Lactobacillus spp. were isolated and identified from Pakistani dairy and fermented products (raw milk, cheese, butter milk, pickle and yoghurt). All the isolates were preliminarily screened by the antagonism method of agar well diffusion method, and the bacteriocins were isolated by ammonium sulphate method. Afterwards, to evaluate the release of bacteriocin in liquid medium, the Cell-Free Supernatant Fluid (CFSF) of the best producer strains were tested by agar well diffusion assay. To assess the thermostability of the bacteriocins, they were subjected to temperatures of 40ᴼC, 60ᴼC, 80ᴼC and 100ᴼC.
 Results: The study allowed the selection of five bacteriocin producing strains Lactobacillus acidophilus KAL1, Lactobacillus casei KAL3, Lactobacillus plantarum KAL5, Lactobacillus reuteri KAL6 and Lactobacillus spp. delbrukei KAL7, endowed with the strongest and broadest inhibitory ability against both Gram-positive (Methicillin Resistant Staphylococcus aureus) and Gram-negative (Pseudomonas aeruginosa) bacteria. Bacteriocins isolated were significantly thermostable with activity at 80ᴼC (30, 20 min) respectively. Moreover, all the bacteriocins were considerably stable at a range of pH (4–8) but all the activity was eliminated against proteolytic enzyme Proteinase K.
 Conclusion: From this study, it was concluded that bacteriocin extracts from five isolated Lactobacillus spp. can be considered a preferable candidate against multi-drug resistant pathogens. These partially purified bacteriocins should be further processed to attain purified product that could be useful for further studies for the control of pathogens, food spoilage and preservation purposes.

Indigenous approaches of pest management in vegetables with special reference to coriander in southern Rajasthan, India

The present survey based study was conducted to record the indigenous pest management practices which were prepared by the use of various ethnobotanical plant parts, animal bi-products etc., for vegetable pest control by the farmers of tribal community in four tribal districts of southern Rajasthan. Data revealed that nowadays, indigenous knowledge of insect-pests management is being alive in age old people of few communities, amongst tribes of southern Rajasthan is one of the community in which some farmers are still practicing indigenous tactics for controlling pests on vegetables. 28 indigenous practices constituted by locally available wild plants constituents, animal byproducts, natural resource and few spiritual mean were applied with age old knowledge of farmers recorded effective management of various insect-pests infesting vegetables including coriander. The highest Fic value was recorded for aphids followed by thrips and jassids. The used value was recorded in the range of 0.09 to 0.69 for all locations. The highest UV secured for indigenous practices of Neem leaf extract; cow butter milk + cow dung ash + chilli seed powder; Neem seed kernel extract and ker plant + neem leaf + negadi leaf extract. These practices were easy in preparation, cost effective, eco-friendly and widely acceptable by the community in region need to be documented for future reference.

Changes in oxidative stability and phytochemical contents of microencapsulated wheat germ oil during accelerated storage

Wheat germ oil (WGO) contains high amounts of tocopherols, phytosterols, and carotenoids. The high amount of unsaturated fatty acid content of WGO increases sensitivity to oxidative degradation. This study aimed to assess the efficacy of WGO microencapsulation in buttermilk (BM) to prevent oxidative degradation. A mixture consisting of WGO:BM (1:2) and water (60%) was emulsified by a high-pressure homogenizer, and then freeze-dried. Both bulk and microencapsulated WGO samples were kept at 60 °C for 24 days to evaluate oxidative stability, changes in contents of tocopherol, phytosterol, and carotenoid. Peroxide and p-anisidine values of microencapsulated WGO were significantly lower than the bulk WGO throughout the storage days (p < 0.05). Similarly, tocopherols, phytosterols, and carotenoid contents degraded less in microencapsulated WGO than those in bulk WGO (p < 0.05). Improved stability of the sensitive compounds in WGO through microencapsulation can extend the potential use of WGO's as a functional ingredient in food formulations.

Evaluation of different organic nutrient solutions on the growth and yield of blackgram (Vigna mungo L.) under irrigated condition

Organic cultivation eliminates the use of synthetic products to maximize the yields that can be produced rather sustains yield and enhances the soil health. Moreover, enhancing the productivity under organic cultivation is highly essential. Therefore, a trial was conducted at the backyard of the Department of Agronomy, PAJANCOA & RI, Karaikal to study the growth and yield of irrigated blackgram in coastal deltaic region, nutrient is supplied through foliar spray of different organic nutrient solutions. From the present pot culture experiment, it could be concluded that black gram can be grown organically by following the organic nutrient management practice of either applying Farm Yard Manure @12.5 t/ha in combination with foliar spraying of coconut butter milk solution @5% on 15, 30 and 45 DAS of Black gram or spraying of 5% coconut butter milk solution alone or spraying of 0.5% fish extract alone on 15, 30 and 45 DAS of black gram for increased productivity in the coastal region of Karaikal. However, owing to the additional cost involved in the basal application of farmyard manure recommended level @ 12.5 t/ha it is suggested that foliar spraying of either 5% coconut butter milk solution or 0.5% fish extract on 15, 30 and 45 DAS of Black gram may be followed as the best organic nutrient management practices for increased productivity of Black gram in the central region of Karaikal, Pondicherry, India.

Fermentation Flavor Characteristics and Chemical Characterization of Lactococcus lactis in Commercial Starters

In order to deeply analyze the flavor contribution and characteristic aroma components of Lactococcus lactis in fermented milk, twenty-one strains of Lactococcus lactis were isolated from different commercial starters, and subjected to single-strain fermentation. The aroma type was defined according to the results of sensory evaluation, and then determination of volatile flavor compounds in fermented milk was performed using GC-IMS technology, and finally flavor substances were analyzed by chemometric method. The results showed that these single-strain fermented milk can be divided into three flavor types: Milk flavor, cream flavor, and butter flavor. Twenty-five compounds were identified by GC-IMS, including nine alcohols, eight ketones, three aldehydes, one carboxylic acid, and four esters. By drawing the GC-IMS fingerprint map, the characteristic compound composition of fermented milk from different strains was presented. The fermented milks of four strains of Lactococcus lactis subsp. lactis var. diacetylactis were well distinguished by principal component analysis, and the results were consistent with the sensory evaluation results. The correlation between sensory flavor classification and volatile components was analyzed by PLSR, and it was found that the volatile flavor components that had a greater contribution to the “butter flavor” were 1-hexanal and 1-hexanol, the compound which had a greater contribution to the “creamy flavor” was ethyl acetate, the compounds which contributed to the “milk flavor” were obscure, and further analysis was needed for revealing the key ingredients. This research provides a reference for exerting the flavor enhancement effect of Lactococcus lactis in fermented milk.

Microbes for better sewage treatment

Going beyond conventional approaches, researchers are using carefully cultured bacterial communities to improve sewage treatment—and create useful products in the process When it comes to the murky-looking water tanks in Kartik Chandran’s laboratory, fume hoods are essential. Not only do the tanks get regular top-ups of sewage sludge and food waste from a nearby cafeteria, but the microbial colonies inside can give off butyric acid—the distilled essence of sour milk and rancid butter. The tanks also emit an occasional whiff of hydrogen sulfide, says Chandran, which reeks of rotten eggs “till the senses are numbed.” Modern wastewater treatment plants represent the first great triumph of microbial-community engineering. In aeration tanks ( Lower Right ), air bubbles up through the brown, organic-rich water. This gives microbes the oxygen they need to digest the dissolved solids into “activated sludge,” which falls to the bottom. The water is then sent to clarification tanks ( Blue Circles ), where any remaining solids fall out. Image credit: Shutterstock/chekart. But then, says Chandran, an environmental engineer at Columbia University in New York City, the smell is just a sign that the microbes in the tanks are doing their job—namely, to revolutionize the way humans handle that inescapable stuff flowing into urban sewage systems, rural septic tanks, and countless lakes and rivers. “It’s not waste water,” Chandran insists. But today’s water treatment plants typically handle it that way: Anything that’s not H2O gets turned into carbon dioxide that’s released into the atmosphere or a pathogen- and toxin-ridden sludge that mostly winds up in incinerators or landfills. From the perspective of his microbes, Chandran says, it’s actually “ enriched water,” a melange of carbon, nitrogen, and phosphorous compounds that the microbes are happily turning into biofuels, bioplastics, fertilizers, and a host of other useful products. The chemical pathways that his …

Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt.

Despite its nutritional properties, buttermilk (BM) is still poorly valorized due to its high phospholipid (PL) concentration, impairing its techno-functional performance in dairy products. Therefore, the objective of this study was to investigate the impact of ultra-high-pressure homogenization (UHPH) on the techno-functional properties of BM in set and stirred yogurts. BM and skimmed milk (SM) were pretreated by conventional homogenization (15 MPa), high-pressure homogenization (HPH) (150 MPa), and UHPH (300 MPa) prior to yogurt production. Polyacrylamide gel electrophoresis (PAGE) analysis showed that UHPH promoted the formation of large covalently linked aggregates in BM. A more particulate gel microstructure was observed for set SM, while BM gels were finer and more homogeneous. These differences affected the water holding capacity (WHC), which was higher for BM, while a decrease in WHC was observed for SM yogurts with an increase in homogenization pressure. In stirred yogurts, the apparent viscosity was significantly higher for SM, and the pretreatment of BM with UHPH further reduced its viscosity. Overall, our results showed that UHPH could be used for modulating BM and SM yogurt texture properties. The use of UHPH on BM has great potential for lower-viscosity dairy applications (e.g., ready-to-drink yogurts) to deliver its health-promoting properties.

Effect of Some Chemical Mutagens on Nutrient Compositions of Sweetpotato (Ipomoea batatas (L.) Lam)

Effects of sodium azide (SA) and colchicine (COL) (chemical mutagens) on some nutrient compositions of four varieties of sweetpotato (Butter milk, TIS87/0087, UMUSPO/3 and UMUSPO/1) were investigated at the Biotechnology Laboratory of the National Root Crops Research Institute Umudike, Nigeria. The parent plants were treated with sodium azide and colchicine mutagens at concentrations of 0%, 0.03%, 0.05% and 0.07%. Storage roots of the M2V2 generations from the mutant plants were used for the nutrient composition analysis using recommended standard procedures. Nutrient traits studied were: moisture content (%), dry matter content (%), amylose and amylopectin contents (%), starch yield (%), starch content % based on fresh weight and starch content % based on dry weight. Mutants with higher dry matter content than the control were observed in TIS87/0087 treated with SA and COL 0.03%. SA and COL 0.05% produced mutants with higher amylose content (and lower amylopectin) than the control in TIS87/0087. UMUSPO/3 treated with SA 0.03% and SA 0.05% produced mutants with higher values for amylose content (and lower values for amylopectin) than the control; the same variety treated with colchicine (COL 0.05%), recorded higher value for amylose content (and lower value for amylopectin) than the control. These findings showed that sodium azide and colchicine mutagens were potent in inducing variations in nutrient composition of sweetpotato.

On the joint volatility dynamics in international dairy commodity markets*

The present study investigates the price (co)volatility of four dairy commodities—skim milk powder, whole milk powder, butter, and cheddar cheese—in three major dairy markets. It uses a multivariate factor stochastic volatility model for estimating the time‐varying covariance and correlation matrices by imposing a low‐dimensional latent dynamic factor structure. The empirical results support four factors representing the European Union and Oceania dairy sectors as well as the milk powder markets. Factor volatilities and marginal posterior volatilities of each dairy commodity increase after the 2006/07 global (food) crisis, which also coincides with the free trade agreements enacted from 2007 onward and EU and US liberalization policy changes. The model‐implied correlation matrices show increasing dependence during the second half of 2006, throughout the first half of 2007, as well as during 2008 and 2014, which can be attributed to various regional agricultural dairy policies. Furthermore, in‐sample value at risk measures (VaRs and CoVaRs) are provided for each dairy commodity under consideration.

Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying.

Functional foods are highly demanded by consumers. Omega-3 rich oil and commercial buttermilk (BM), as functional components, used in combination to produce emulsions for further drying may facilitate the incorporation to foods. Ultra-high-pressure homogenization (UHPH) has a great potential for technological and nutritional aspects in emulsions production. The present study aimed to examine the potential improvement of UHPH technology in producing buttermilk-stabilized omega-3 rich emulsions (BME) for further drying, compared with conventional homogenization. Oil-in-water emulsions formulated with 10% chia: sunflower oil (50:50); 30% maltodextrin and 4 to 7% buttermilk were obtained by using conventional homogenization at 30 MPa and UHPH at 100 and 200 MPa. Particle size analysis, rheological evaluation, colloidal stability, zeta-potential measurement, and microstructure observations were performed in the BME. Subsequent spray drying of emulsions were made. As preliminary approximation for evaluating differences in the homogenization technology applied, encapsulation efficiency and morphological characteristics of on spray-dried emulsions (SDE) containing 21.3 to 22.7% oil content (dry basis) were selected. This study addresses the improvement in stability of BME treated by UHPH when compared to conventional homogenization and the beneficial consequences in encapsulation efficiency and morphology of SDE.

Hepatic biomarkers and coprology as indicators of clinical bovine fasciolosis in Chad.

Background and Aim:Fasciolosis is a cosmopolitan parasitic disease of food-producing animals and is typically caused by digenetic trematodes, Fasciola gigantica and Fasciola hepatica. It has a direct negative impact on the liver and consequently affects liver metabolism. It has indirect effects, including lowered milk production and effects on quality and general health conditions leading to extensive economic losses. This study aimed to focus on the link between clinical fasciolosis and some biochemical analysis of the hepatic profile of cattle in Chad.Materials and Methods:This study was initiated in response to emerging complaints from dairy cattle owners detecting a bitter milk cream and butter taste. Furthermore, those animals had shown poor health conditions by presenting with diarrhea. Preliminary surveillance for possible causes was performed, including fecal and serum biochemical analyses and clinical observation to diagnose the possible disease.Results:The results obtained, including the finding of parasite stages during the coprological examination, confirmed the role of fasciolosis. The independent sample t-test indicated highly significantly altered values of all biochemical liver indicators in the infected animals. All animals were treated with two doses of rafoxanide (3 mg/kg b.w.) S/C, at 21 days intervals, with vitamin supplements, mineral mixtures, and food additives. Surprisingly, the main complaint was restored after treatment. This is another evident clue of fasciolosis. To the best of our knowledge, this is the first recent study that diagnosed fasciolosis in Chad.Conclusion:This study emphasized the importance of fasciolosis, its negative impact on milk taste, and the necessity for veterinary advice regarding routine examination and prophylactic measures, especially before autumn, to minimize economic losses. However, regardless of the small sample size, this study could serve as a cornerstone for future studies on evaluating the accurate epidemiological status of fasciolosis in Chad. This study reported a close association between the alteration of liver enzymes and total protein levels in fasciolosis and the bitter milk cream taste, which could be used as a diagnostic tool for fasciolosis.

Effects of Physical Ripening Conditions and Churning Temperature on the Butter-Making Process and the Physical Characteristics of Camel Milk Butter

Compared to cow milk fat, camel milk fat presents a particular fatty acid composition and microstructure. For this reason, the production of camel milk butter following the same technology as for cow milk butter could be challenging. Hence, the main objective of this study was to investigate the effects of ripening temperature (5 °C, 12 °C, and 21 °C) and duration (0 h and 24 h) as well as the churning temperature (5 °C, 12 °C, and 21 °C) on the churning process of camel milk cream and camel milk butter. Results of the current study indicated that camel milk butter was only obtained when churned at 21 °C, regardless of ripening temperature. Analysis of solid fat content and polymorphism of camel cream before churning highlighted that the churning process for camel milk cream required the presence of β′1 and β-forms and a solid fat content lower than 27.5%. Furthermore, changing the ripening conditions had no significant influence on the water content, the solid fat content, and the polymorphism of camel milk butter. Finally, the findings of this study showed that the ripening and the churning conditions strongly affected the melting properties and the rheological behavior of camel milk butter. The lowest elastic modulus and the lowest TpMMF (melting temperature of medium fraction) were found for butter produced from cream ripened at 5 °C for 24 h.