Whey butter: a promising perspective for the dairy industry

Costa, Manuela Araujo; Kuhn, Daniel; Rama, Gabriela Rabaioli; Lehn, Daniel Neutzling; Souza, Claucia Fernanda Volken de

doi:10.1590/1981-6723.08821

Manuela Araujo Costa

Universidade do Vale do Taquari (UNIVATES), Laboratório de Biotecnologia de Alimentos, Lajeado/RS - Brasil

Daniel Kuhn

Universidade do Vale do Taquari (UNIVATES), Laboratório de Biotecnologia de Alimentos, Lajeado/RS - Brasil

Universidade do Vale do Taquari (UNIVATES), Programa de Pós-graduação em Biotecnologia, Lajeado/RS - Brasil

Gabriela Rabaioli Rama

Universidade do Vale do Taquari (UNIVATES), Laboratório de Biotecnologia de Alimentos, Lajeado/RS - Brasil

Universidade do Vale do Taquari (UNIVATES), Programa de Pós-graduação em Biotecnologia, Lajeado/RS - Brasil

Daniel Neutzling Lehn

Universidade do Vale do Taquari (UNIVATES), Laboratório de Biotecnologia de Alimentos, Lajeado/RS - Brasil

Claucia Fernanda Volken de Souza ^**Corresponding Author: Claucia Fernanda Volken de Souza, Universidade do Vale do Taquari (UNIVATES), Programa de Pós-graduação em Biotecnologia, Laboratório de Biotecnologia de Alimentos, Av. Avelino Tallini, 171, CEP: 95914-014, Lajeado/RS - Brasil, e-mail: claucia@univates.br.

Universidade do Vale do Taquari (UNIVATES), Laboratório de Biotecnologia de Alimentos, Lajeado/RS - Brasil

Universidade do Vale do Taquari (UNIVATES), Programa de Pós-graduação em Biotecnologia, Lajeado/RS - Brasil

https://orcid.org/0000-0001-7708-3762

*Corresponding Author: Claucia Fernanda Volken de Souza, Universidade do Vale do Taquari (UNIVATES), Programa de Pós-graduação em Biotecnologia, Laboratório de Biotecnologia de Alimentos, Av. Avelino Tallini, 171, CEP: 95914-014, Lajeado/RS - Brasil, e-mail: claucia@univates.br.

Associate Editor: Eliana Paula Ribeiro.

Types of butter	Microorganisms	Physico-chemical characteristics	References
Cultured cream butter	Lactobacillus acidophilus	Diacetyl: 340 µg/kg	Ekinci et al. (2008)Ekinci, F. Y., Okur, O. D., Ertekin, B., & Guzel-Seydim, Z. (2008). Effects of probiotic bacteria and oils on fatty acid profiles of cultured cream. European Journal of Lipid Science and Technology, 110(3), 216-224. https://doi.org/10.1002/ejlt.200700038.
	Bifidobacterium bifidum	Lactic acid: 73.9 mg/100 g	Lorenzen et al. (2013)Lorenzen, P. C., Walte, H., & Bosse, B. (2013). Development of a method for butter type differentiation by electronic nose technology. Sensors and Actuators. B, Chemical, 81, 690-693. http://dx.doi.org/10.1016/j.snb.2013.01.034 http://dx.doi.org/10.1016/j.snb.2013.01....
	Streptococcus thermophilus	Butiric acid: 0.83-1.18 mg/g	Schieberle et al. (1993)Schieberle, P., Gassenmeier, K., Guth, H., Sen, A., & Grosch, W. (1993). Character impact odour compounds of different kinds of butter. LWT - Food Science and Technology, 26(4), 347-356. https://doi.org/10.1006/fstl.1993.1070. https://doi.org/10.1006/fstl.1993.1070...
	Lactobacillus bulgaricus	pH: 4.38 ± 4.81	Jinjarak et al. (2006)Jinjarak, S., Olabi, A., Jiménez-Flores, R., & Walker, J. H. (2006). Sensory, functional, and analytical comparisons of whey butter with other butters. Journal of Dairy Science, 89(7), 2428-2440. PMid:16772559. http://dx.doi.org/10.3168/jds.S0022-0302(06)72316-5 http://dx.doi.org/10.3168/jds.S0022-0302...
	Lactobacillus helveticus	Fat: 75.19-93.03%	Ewe & Loo (2016)Ewe, J. A., & Loo, S. Y. (2016). Effect of cream fermentation on microbiological, physicochemical and rheological properties of L. helveticus-butter. Food Chemistry, 201, 29-36. PMid:26868544. http://dx.doi.org/10.1016/j.foodchem.2016.01.049 http://dx.doi.org/10.1016/j.foodchem.201...
		Protein: 0.89-1.31%
		Texture^a: 2232 N
Sour cream butter	Lactococcus lactis	Diacetyl: 110-620 µg/kg	Musiy et al. (2017)Musiy, L., Tsisaryk, O., Slyvka, I., Mykhaylytska, O., & Gutji, B. (2017). Study of keeping probiotic proporties of cultured butter in storage. EUREKA: Life Sciences, 2(2), 27-33. http://dx.doi.org/10.21303/2504-5695.2017.00318 http://dx.doi.org/10.21303/2504-5695.201...
	Leuconostoc mesenteroides	Butiric acid: 2660-4480 µg/kg	Schieberle et al. (1993)Schieberle, P., Gassenmeier, K., Guth, H., Sen, A., & Grosch, W. (1993). Character impact odour compounds of different kinds of butter. LWT - Food Science and Technology, 26(4), 347-356. https://doi.org/10.1006/fstl.1993.1070. https://doi.org/10.1006/fstl.1993.1070...
	Enterococcus italicus		Yu et al. (2018)Yu, J., Mo, L., Pan, L., Yao, C., Ren, D., An, X., Tsogtgerel, T., Zhang, H., & Liu, W. (2018). Bacterial microbiota and metabolic character of traditional sour cream and butter in Buryatia, Russia. Frontiers in Microbiology, 9, 2496. PMid:30459729. http://dx.doi.org/10.3389/fmicb.2018.02496 http://dx.doi.org/10.3389/fmicb.2018.024...
	Lactobacillus paracasei		Mallia et al. (2008)Mallia, S., Escher, F., & Schlichterle-Cerny, H. (2008). Aroma-active compounds of butter: A review. European Food Research and Technology, 226(3), 315-325. https://doi.org/10.1007/s00217-006-0555-y. https://doi.org/10.1007/s00217-006-0555-...
Sweet cream butter	-	pH: 6.12-6.70	Peterson & Reineccius (2003)Peterson, D. G., & Reineccius, G. A. (2003). Characterization of the volatile compounds that constitute fresh sweet cream butter aroma. Flavour and Fragrance Journal, 18(3), 215-220. https://doi.org/10.1002/ffj.1192. https://doi.org/10.1002/ffj.1192...
		Diacetyl: 6.6 µg/kg	Lorenzen et al. (2013)Lorenzen, P. C., Walte, H., & Bosse, B. (2013). Development of a method for butter type differentiation by electronic nose technology. Sensors and Actuators. B, Chemical, 81, 690-693. http://dx.doi.org/10.1016/j.snb.2013.01.034 http://dx.doi.org/10.1016/j.snb.2013.01....
		Butiric acid: 192 µg/kg	Jinjarak et al. (2006)Jinjarak, S., Olabi, A., Jiménez-Flores, R., & Walker, J. H. (2006). Sensory, functional, and analytical comparisons of whey butter with other butters. Journal of Dairy Science, 89(7), 2428-2440. PMid:16772559. http://dx.doi.org/10.3168/jds.S0022-0302(06)72316-5 http://dx.doi.org/10.3168/jds.S0022-0302...
		Fat: 96.03%
		Protein: 0.92%
		Texture^a: 2752 N
Whipped butter	-	Cream fat: 30-36%	Clark et al. (2009)Clark, S., Costello, M., Drake, M., & Bodyfelt, F. (2009). The sensory evaluation of dairy products (2nd ed.). New York: Springer.

References	Jinjarak et al. (2006)Jinjarak, S., Olabi, A., Jiménez-Flores, R., & Walker, J. H. (2006). Sensory, functional, and analytical comparisons of whey butter with other butters. Journal of Dairy Science, 89(7), 2428-2440. PMid:16772559. http://dx.doi.org/10.3168/jds.S0022-0302(06)72316-5 http://dx.doi.org/10.3168/jds.S0022-0302...	Morin et al. (2006)Morin, P., Pouliot, Y., & Jiménez-Flores, R. (2006). A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration. Journal of Food Engineering, 77(3), 521-528. http://dx.doi.org/10.1016/j.jfoodeng.2005.06.065 http://dx.doi.org/10.1016/j.jfoodeng.200...	Aly (2009)Aly, A. H. (2009). Fatty acid composition, textural and organoleptic properties of whey butter. Journal of Food and Dairy Sciences, 34(4), 3081-3094. http://dx.doi.org/10.21608/jfds.2009.113433. http://dx.doi.org/10.21608/jfds.2009.113...	Costa et al.(2010)Costa, M. R., Elias-Argote, X. E., Jiménez-flores, R., & Gigante, M. L. (2010). Use of ultrafiltration and supercritical fluid extraction to obtain a whey buttermilk powder enriched in milk fat globule membrane phospholipids. International Dairy Journal, 20(9), 598-602. http://dx.doi.org/10.1016/j.idairyj.2010.03.006 http://dx.doi.org/10.1016/j.idairyj.2010...	Nadeem et al.(2015)Nadeem, M., Mahud, A., Imran, M., & Khalique, A. (2015). Enhancement of the oxidative stability of whey butter through almont (Prunus dulcis) peel extract. Journal of Food Processing and Preservation, 39(6), 591-598. http://dx.doi.org/10.1111/jfpp.12265 http://dx.doi.org/10.1111/jfpp.12265...
Characteristics	Lipids: 95.80%	Lipids: 80.84%	Lipids: 80.00-80.70%	Lipids: 96.93%	Lipids: 83.10%
	Protein: 0.75%	Protein: 0.50%	Solids: 83.85-84.55%	Protein: 0.55%	Solids: 84.70%
	Solids: 87.66%	Solids: 87.41%		Solids: 85.95%	Fatty acids: 0.11%
	Ash: 0.09%	Ash: 0.08%		Ash: 0.08%
	Lactose: 3.36%	Ash: 0.08%		Sphingomyelin 1.16%
	pH: 6.36
	Texture: 1792 N

[1] *Corresponding Author: Claucia Fernanda Volken de Souza, Universidade do Vale do Taquari (UNIVATES), Programa de Pós-graduação em Biotecnologia, Laboratório de Biotecnologia de Alimentos, Av. Avelino Tallini, 171, CEP: 95914-014, Lajeado/RS - Brasil, e-mail: claucia@univates.br.

Brasil

Brasil

Whey butter: a promising perspective for the dairy industry

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