Nutritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream

This study assessed the quality parameters and consumer perception and behavior of butter processed with different ratios of cow and sheep milk cream. Cow milk cream butter (CMCB) showed lower moisture content and higher fat content, smaller fat globules, and higher concentrations of long-chain saturated fatty acids and monounsaturated fatty acids, resulting in improved potential health indices. In addition, CMCB showed yellow color, little salt, and butter taste as the main sensory characteristics, resulting in grateful and good digestibility perceptions. Sheep milk cream addition improved the rheological properties of the products (lower viscosity, consistency index, and rigidity (J(0)), and higher fluidity and viscoelastic behavior (J(1))), mainly due to the increased concentrations of short-chain and medium-chain saturated fatty acids and polyunsaturated fatty acids. However, sheep milk cream butter (SMCB) was characterized by a greasy and striking aroma, with a lower perception of good digestibility and good appearance, and a higher bitter taste. The association of cow and sheep milk cream could be an exciting option to obtain products with improved fatty acid profiles, health indices, and yet maintain desired rheological and sensory properties. The formulation with 60% sheep milk cream and 40% cow milk cream would be the suggested combination.

Automated summary

This study evaluated the quality parameters and consumer perception and behavior of butter made with different ratios of cow and sheep milk cream. The results showed that cow milk cream butter had improved health indices and sensory characteristics, while sheep milk cream butter improved the rheological properties of the products. The suggested combination is 60% sheep milk cream and 40% cow milk cream.