Journal of Food, Agriculture and Environment

Composition and rheological properties of butter produced in Bekaa Valley (Lebanon)

Author(s):

Rabih Kamleh ^1*, Jacques Fanni ², Elias El Mayda ³

Recieved Date: 2010-02-17, Accepted Date: 2010-03-28

Abstract:

The composition and rheological characteristics of butter produced in four different dairy regions in the Bekaa Valley, Lebanon, were observed over one year. Butter was produced once a month from standardized cream (fat content 34%). Contents of fat, total dry matter (TDM), butterfat recovery and textural profile were measured. Fat and TDM percentages as well as butterfat recovery varied significantly (p<0.001) between cold and hot seasons and among different regions. High content of water in produced butter found in hot season is probably related to the processing method conditions fixed during the period of study and in all regions. The texture profile characteristics of produced butter differed significantly (p<0.001) among regions and seasons. Short chain fatty acids were found to be correlated positively to cohesiveness (p<0.001) and negatively to butter hardness. C16:0 and the ratio C16:0/C18:1 were identified as main components affecting the rheological properties of produced butter.

Keywords:

Cow’s milk, seasonal and regional variation, Lebanon, butter, fat, texture

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Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 2
Category: Food and Health
Pages: 186-189

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