Physicochemical traits and sensory quality of commercial butter produced in the Azores |
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| Affiliation: | 1. Instituto de Investigação e Tecnologia Agrária e do Ambiente dos Açores – CITAA, Universidade dos Açores, Angra do Heroísmo, Portugal;2. CIISA, Faculty of Veterinary Medicine, University of Lisbon, Pólo Universitário do Alto da Ajuda, Lisboa, Portugal;1. Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway;2. TINE SA R&D, 7 Kalbakken, 0901 Oslo, Norway;3. TINE Meieriet Tunga, Filterfermentor, 2490, Suppen 7005, Trondheim, Norway;1. Faculty of Engineering and Architecture, Department of Food Engineering, Necmettin Erbakan University, Konya 42090, Turkey;2. Faculty of Engineering, Department of Food Engineering, Bayburt University, Bayburt 69000, Turkey;1. Faculty of Engineering and Architecture, Department of Food Engineering, Necmettin Erbakan University, Konya 42090, Turkey;2. Faculty of Engineering, Department of Food Engineering, Bayburt University, Bayburt 69000, Turkey;1. ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, University of Queensland, QLD 4072, Australia;2. School of Science, RMIT University, Melbourne, VIC 3028, Australia;1. Université de Sfax, ENIS, Laboratoire Analyses, Valorisation et Sécurité des Aliments, Sfax, Tunisia;2. Université de Sfax, ENIS, Laboratoire de Génie Enzymatique et de Microbiologie, Sfax, Tunisia;3. Université de Sfax, Institut Supérieur de Biotechnologie de Sfax, Laboratoire d'' Electrochimie et Environnement, Tunisia |
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| 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. |
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