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首页> 外文期刊>African Journal of Biotechnology >Development and optimization of sweet cream butter from buffaloes at cottage scale
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Development and optimization of sweet cream butter from buffaloes at cottage scale

机译：山寨尺度水牛甜奶油的开发与优化

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The research was intended to optimize and scientifically evaluate the traditional/ household butter making methods for getting good quality and yield of butter by standardizing cream fat levels and altering churning temperatures during butter making. In the present study, cream fat levels were standardized at 30, 35 and 40% and they were churned at different temperatures (8, 10 and 12°C) for making butter samples. The parameters used for quality assessment of butter were significantly influenced by cream fat levels and churning temperature and their interactions. Higher yield (88%) of butter with more total solids (89.17%) was obtained when cream standardized at 35% fat level and churned at 10°C while less non fat solids and moisture content was observed at these levels. A decreasing trend in pH was accompanied with an increase in fat level and churning temperature in all samples. Free fatty acids increased as a function of cream fat levels and churning temperatures. Most of the organoleptic parameters received higher scores when butter samples were prepared from the cream at 35% fat level and churned at 10°C. Using these conditions of fat levels and churning temperature, high quality butter can be produced at cottage scale.
机译：该研究旨在通过标准化奶油脂肪水平和改变黄油制作期间改变搅拌温度，优化和科学评估传统/家庭黄油制造方法，以获得良好的品质和黄油的产量。在本研究中，奶油脂肪水平在30,35和40％标准化，并在不同的温度（8,10和12℃）下搅拌，用于制造黄油样品。用于黄油质量评估的参数受到奶油脂肪水平和搅拌温度及其相互作用的显着影响。当在35％脂肪水平下标准化并在10℃下搅拌而在这些水平观察到较少的非脂肪固体和水分含量时，获得更高的产量（88％）的黄油（89.17％）的黄油（89.17％）。在所有样品中，pH的降低趋势伴随着脂肪水平和搅拌温度的增加。作为奶油脂肪水平和搅拌温度的函数，游离脂肪酸增加。当黄油在35％脂肪水平下从乳膏制备黄油样品并在10℃下搅拌时，大多数感官参数接受了更高的分数。使用这些脂肪水平和搅拌温度的条件，可以在山寨秤上生产高质量的黄油。

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