Vioque-Amor Montserrat, Gómez-Díaz Rafael, Del Río-Celestino Mercedes, Avilés-Ramírez Carmen
Research Group AGR-120, Department of Food Science and Technology, University of Cordoba, Ctra. Madrid-Cadiz km 396, 14071 Cordoba, Spain.
Agri-Food Laboratory, CAPADR, Avda Menéndez Pidal, s/n, 14080 Cordoba, Spain.
Animals (Basel). 2023 Nov 18;13(22):3559. doi: 10.3390/ani13223559.
Butter is an important product for the dairy industry due to its particular sensory attributes and nutritional value, while the variability of the composition of the fatty acids in the milk can alter the nutritional and physical properties of butter and its acceptance by consumers. Butter is highly appreciated for its distinctive flavor and aroma; however, one of its main drawbacks lies in the difficulty in spreading it at low temperatures. Several types of butter that are present in the market were used in this study. We assessed the variability in the composition of the samples regarding their texture, color properties, and volatile organic compound profiles. We analyzed samples commercially produced from sheep's milk (SB), goat's milk (GB), and cow's milk (CB); samples from the latter species with (CSB) and without salt (CB); and the low-fat (CLB) version. All the physicochemical composition parameters were significantly affected by the effect of the type of butter, although only 29 out of the 45 fatty acids examined were identified in the butter samples analyzed. The textural properties of the butters were influenced by both their solid fat content and the fatty acid profile. In addition, the origin of the milk not only affected the texture parameters but also the color of the butters and the compounds associated with traits such as odor and flavor. Through the multivariate data analysis of butter fatty acids and volatile compound percentages, we observed a clear differentiation of the samples based on the species of origin.
黄油因其独特的感官特性和营养价值，是乳制品行业的重要产品，而牛奶中脂肪酸组成的变异性会改变黄油的营养和物理性质及其消费者接受度。黄油因其独特的风味和香气而备受赞赏；然而，其主要缺点之一在于低温下难以涂抹。本研究使用了市场上现有的几种黄油类型。我们评估了样品在质地、颜色特性和挥发性有机化合物谱方面的组成变异性。我们分析了市售的羊奶（SB）、山羊奶（GB）和牛奶（CB）制成的样品；后一种牛奶加盐（CSB）和不加盐（CB）的样品；以及低脂（CLB）版本。尽管在所分析的黄油样品中仅鉴定出45种脂肪酸中的29种，但所有物理化学组成参数均受到黄油类型的显著影响。黄油的质地特性受其固体脂肪含量和脂肪酸谱的影响。此外，牛奶的来源不仅影响质地参数，还影响黄油的颜色以及与气味和风味等特征相关的化合物。通过对黄油脂肪酸和挥发性化合物百分比的多变量数据分析，我们观察到基于来源物种的样品有明显差异。
