Development of Production Technology of Goat's Sour Cream Butter Enriched With Whey Herbal Infusions

Authors

  • Svitlana Danylenko Food Resources Institute of NAAS, Ukraine
  • Taisiya Ryzhkova Kharkiv State Zoo Veterinary Academy, Ukraine
  • Galyna Diukareva Kharkiv State University of Food Technology and Trade, Ukraine
  • Kateryna Kopylova Food Resources Institute of NAAS, Ukraine
  • Ganna Kozlovska National University of Life and Environmental Sciences of Ukraine, Ukraine

DOI:

https://doi.org/10.20535/ibb.2020.4.4.210320

Keywords:

Sour cream butter, Goat's milk, Bacterial preparation, Whey infusion, Medicinal herbs, Fatty acids

Abstract

BackgroundGoat milk differs from cow's milk in terms of higher digestibility, expressive alkalinity, higher buffering capacity and special nutritional properties. Among the wide range of dairy products the leading place is occupied by butter. Research aimed at creating its varieties with moderate calories and high physiological value with attractive organoleptic characteristics that meet the modern concept of healthynutrition is relevant. High-quality butter from goat's milk can be produced only with the use of biotechnological approaches, aiming at enhancing sensorial parameters and increasing the content of fatty acid components.

ObjectiveWe aimed to develop the technology of goat's sour cream butter production.

MethodsThe technological stages of making sour cream butter from goat's milk were developed. Determination of physical, chemical and microbiological parameters of the finished product was carried out in accordance with generally accepted techniques.

Results. The developed technology involves fermenting goat's milk sour cream with a bacterial preparation, activated in whey infusions of medicinal herbs. We used the bacterial preparation "KVM-P" containing Lactococcus lactis ssp. lactis biovar. diacetilactis, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, and made ex tempore whey infusions of medicinal herbs: nettle (Urtіca dіoіca), mint (Mentha aquatica) and amaranth (Amaranthus cruentus). Activation of the bacterial preparation "KVM-P" in the infusion of medicinal herbs has reduced the duration of its dissolution to 20–30 minutes instead of 3–4 hours (as envisaged by traditional technology). Enrichment of butter with the components of herbal whey infusions increased the content of dry milk residue of the product, which led to increase in butter yield from every 100 kg of cream up to 0.8 kg. Produced products were analyzed by acid number of fatty phase, content of low molecular weight fatty acids lactic and lactobacillales count. The content of lactobacilli (CFU/g) in the experimental batches of butter was 1.3–2.5 times higher compared to the control sample. The slightly lower number of microbiota in the experimental batch of butter, produced using an infusion of mint leaves, is due to its bacteriostatic effect on microorganisms. During storage of the experimental batches of butter for 30 days at the temperature of 4 °C, the peroxide value was 0.3 mmol/kg ½ O. In control samples of the product, this rate was 2 mmol/kg ½ O, which indicates the increased resistance of the experimental batches of butter to oxidation of fat during storage. Organoleptic parameters of the experimental samples of butter met the requirements of state standards. The taste and smell of goat’s sour cream butter were weak.

Conclusions. We developed technology of production of sour cream butter from goat's milk which is based on the use of activated bacterial preparation of herbal whey infusions. This technology significantly reduces the taste and smell of goat fat and prolongs the shelf life.

References

Nazarenko YY, Tretiak YA, Ivashchenko AS. The use of goat milk in the diet of modern humans. Scientific Notes of Taurida National VI Vernadsky University Ser Tech Sci. 2018;29(68):116-23.

Pal M, Dudhrejiya TP, Pinto S, Brahamani D, Vijayageetha V, Reddy YK, et al. Goat Milk Products and their significance. Beverage Food World. 2017;44(7):21-5.

Najgebauer-Lejko D, Grega T, Sady M, Domagała J. The quality and storage stability of butter made from sour cream with addition of dried sage and rosemary. Biotechnol Animal Husbandry. 2009;25(5):753-61.

Alenisan MA, Alqattan HH, Tolbah LS, Shori AB. Antioxidant properties of dairy products fortified with natural additives: A review. J Assoc Arab Univers Basic Appl Sci. 2017;24(1):101-6. DOI: 10.1016/j.jaubas.2017.05.001

Yurchenko S, Sats A, Tatar V, Kaart T, Mootse H, Jõudu I. Fatty acid profile of milk from Saanen and Swedish Landrace goats. Chemistry. 2018 Jul;254(15):326-32. DOI: 10.1016/j.foodchem.2018.02.041

Ryzhkova TM, Kolomytova VO, Bondarenko TA. Assessment of the biological value of goat milk butter. Progres Eng Technol Food Produc Enterprises Catering Business Trade. 2011;2:376-81.

Naumova LN. The antioxidant properties of the Novasol rosemary food supplement, for example, are butter. Bull Altai State Agricult Univer. 2015 March;3:152-56.

Asresie A, Seifu E, Kurtu MY. Churning efficiency and microbial quality of butter made from camel milk alone and blending it with goat milk. Net J Agricult Sci. 2013;1(3):75-80.

Gandhi K, Purohit A, Arora S, Singh RR. Effect of added herb extracts on oxidative stability of ghee (butter oil) during accelerated oxidation condition. J Food Sci Technol. 2014 Oct;51(10):2727-33. DOI: 10.1007/s13197-012-0781-1

Hudkov AV. Cheesemaking: technological, biological and physico-chemical aspects. Moscow: DeLy Print; 2004. 800 p.

Bodnarchuk OV, Maiboroda YV, Kihel NF, Yeresko HO. Some technological aspects of the production of sour cream butter. Food Res. 2014;36:68-73.

DT-2: Lesson 17. Composition and classification of butter [Internet]. Ecoursesonline.iasri.res.in. 2020 [cited 2020 Oct 27]. Available from: http://ecoursesonline.iasri.res.in/mod/page/view.php?id=5759

Deosarkar SS, Khedkar CD, Kalyankar SD, Sarode AR. Cream: types of cream. In: Caballero B, Finglas P, Toldra F, editors. Encyclopedia of food and health. London: Elsevier; 2016. p. 331-7. DOI: 10.1016/b978-0-12-384947-2.00205-1

Bahram PM, Tehrani MM, Razavi SMA, Koocheki A. Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture. J Food Sci Technol. 2015 Mar;52(3):1480-8. DOI: 10.1007/s13197-013-1133-5

Butter Product Technology [Internet]. Agroscope.admin.ch. 2020 [cited 2020 Oct 27]. Available from: https://www.agroscope.admin.ch/agroscope/en/home/topics/food/quality/kaese-milch-milchprodukte/milchfett-rahm-butter/ technologie-der-butterprodukte.html

Seitz EW, Sandine WE, Elliker PK, Day EA. Distribution of diacetylreductase among bacteria. J Dairy Sci. 1963;46(3):366-73.

Park YW. Goat Milk – chemistry and nutrition. In: Park YW, Haenlein GFW, Wendorff WL, editors. Handbook of milk of non-bovine mammals. 2nd ed. New Jersey: Wiley-Blackwell; 2017. p. 42-83. DOI: 10.1002/9781119110316.ch2.2

Bodnarchuk OV, Yeresko HO, Kihel NF. Method of obtaining bacterial preparation of direct introduction of "KVM-P" for sour cream oil. Ukraine patent № 109326. 2015 Aug 10.

Buldo P, Kirkensgaard JJ, Wiking L. Сrystallization mechanism im cream during ripening and initial butter churning. J Dairy Sci. 2013;96(11):6782-91. DOI: 10.3168/jds.2012-6066

Ozkan G, Simsek B, Kuleasan H. Antioxidant activities of Satureja cilicica essential oil in butter and in vitro. J Food Eng. 2007;79(4):1391-6. DOI: 10.1016/j.jfoodeng.2006.04.020

Kulakova SN, Pozdniakov AL, Korf YY, Karahodyna ZV, Medvedev FA, Vyktorova EV, et al. Amaranth oil: features of its chemical composition and effect on lipid metabolism in experimental animals. Probl Nutr. 2006;3:36-42.

Martins N, Barros L, Santos-Buelga C, Silva S, Henriques M, Ferreira IC. Decoction, infusion and hydroalcoholic extract of cultivated thyme: Antioxidant and antibacterial activities, and phenolic characterisation. Food Chem. 2015 Jan 15;167:131-7. DOI: 10.1016/j.foodchem.2014.06.094

Bodnarchuk OV. Investigation of the quality of sour cream and sweet butter during storage. Sci Bull SZ Gzhytskyi Lviv Nat Univer Vet Med Biotechnol. 2014;16(3):11-20.

Martirosyan DM, Miroshnichenko LA, Kulakova SN, Pogojeva AV, Zoloedov VI. Amaranth oil application for coronary heart disease and hypertension. Lipids Health Dis. 2007;6:1. DOI: 10.1186/1476-511x-6-1

Turchyn IM, Slyvka NB, Mykhailytska O. The use of wasabi in the technology of snack butter. In: Proceedings of 80th Int Sci Conf Scientific achievements of young people – solving the problems of human nutrition in the XXI century. Kyiv; 2014;1:495-6. Available from: http://dspace.nuft.edu.ua/jspui/handle/123456789/16209

Published

2020-12-16

How to Cite

1.
Danylenko S, Ryzhkova T, Diukareva G, Kopylova K, Kozlovska G. Development of Production Technology of Goat’s Sour Cream Butter Enriched With Whey Herbal Infusions. Innov Biosyst Bioeng [Internet]. 2020Dec.16 [cited 2024Mar.28];4(4):179-88. Available from: http://ibb.kpi.ua/article/view/210320

Issue

Section

Articles