Affiliations 

  • 1 School of Biosciences, Taylor's University, No 1, Jalan Taylors, 47500 Subang Jaya, Selangor Darul Ehsan, Malaysia. Electronic address: jooann.ewe@taylors.edu.my
  • 2 School of Biosciences, Taylor's University, No 1, Jalan Taylors, 47500 Subang Jaya, Selangor Darul Ehsan, Malaysia
Food Chem, 2016 Jun 15;201:29-36.
PMID: 26868544 DOI: 10.1016/j.foodchem.2016.01.049

Abstract

The primary objective of this study was to evaluate the physicochemical and rheological properties of butter produced by Lactobacillus helveticus fermented cream. The incorporation of putative probiotic - the L. helveticus, to ferment cream prior to butter production was anticipated to alter the nutritional composition of butter. Changes in crude macronutrients and the resultant modification relating to textural properties of butter induced upon metabolic activities of L. helveticus in cream were focused in this research. Fermented butter (LH-butter) was produced by churning the cream that was fermented by lactobacilli at 37 °C for 24 h. Physicochemical analysis, proximate analysis and rheology properties of LH-butter were compared with butter produced using unfermented cream (control). LH-butter showed a significantly (P<0.05) higher fat content and acid value; lower moisture and ash; and was softer than the control. Cream fermentation modified nutritional and textural properties of butter in which LH-butter contained higher health beneficial unsaturated fatty acids than the control and thus rendered the product softer. Its enrichment with probiotics could thus further enhance its functional property.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.