STUDY OF THE BUTTER FORMATION PROCESS USING WHEY PROTEIN CONCENTRATE WPC-60

The butter formation process depends on the physical ripening of cream, cream churning, and butter grain processing. Various methods are used to improve and intensify this process, depending on the application of the theory of cream butter churning and the physical processes occurring during churning. This paper investigates the effect of whey protein concentrate WPC-60 on the cream churning and butter formation process in the production of butter with a fat content of 82.5%, with the aim of intensifying the process. The whey protein concentrate was added in the form of a cream module (dissolving WPC-60 powder in cream) at a ratio of 1:3. During cream churning, it was proposed to add WPC-60 in the form of a cream module introduced into the churned cream in amounts ranging from 0.5 to 1.5%. Experiments were carried out during summer and winter periods under different churning temperature regimes. The butter formation process, fat content in buttermilk, actual butter yield, degree of milk fat utilization, moisture mass fraction, amount of free (leaking) fat, and butter thermal stability were studied. It was found that the use of WPC-60 contributes to accelerating the churning process, reducing fat losses into buttermilk, and increasing the degree of milk fat utilization compared to control samples. The most effective regimes were: in the summer period – temperature of 6-8°C with the addition of 1% WPC-60; in the winter period – temperature of 10-12°C with the addition of 1.5% WPC60. The obtained results confirm the feasibility of using whey protein concentrate WPC-60 in the batch churning method for the production of butter with a fat content of 82.5% and improved quality indicators.

1. Rheological properties of milkfat and butter / A.J. Wright et al //Journal of food science. – 2001. – T. 66. – № 8. – R. 1056-1071. (In English).

2. Keogh M.K. Chemistry and technology of butter and milk fat spreads / M.K. Keogh // Advanced dairy chemistry volume 2 lipids. – Boston, MA: Springer US, 2006. – R. 333-363. (In English).

3. Patel A.A. Butter and fat spreads: Manufacture and quality assurance / A.A. Patel, P. Sharma, H. Patel //Dairy Processing and Quality Assurance. – 2015. – R. 266-286. (In English).

4. Keogh M.K. Chemistry and technology of butter and milk fat spreads / M.K. Keogh // Advanced dairy chemistry volume 2 lipids. – Boston, MA: Springer US, 2006. – R. 333-363. (In English).

5. Ronholt S. The effective factors on the structure of butter and other milk fat‑based products / S. Ronholt, K. Mortensen, J.C. Knudsen // Comprehensive reviews in Food science and Food safety. – 2013. – T. 12, № 5. – R. 468-482. (In English).

6. The effect of whipping temperature on the water content, rheology, microstructure and stability of butter during four weeks of storage / S. Renholt et al // The structure of food products. – 2014. – T. 2, № 1-2. – R. 14-26. (In English).

7. Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy / J. Han et al // International Journal of Food Properties. – 2018. – V.21(1). – P. 593-605. (In English).

8. GOST 26809.2-2014 Moloko i molochnaya produktsiya. Pravila priemki, otbor prob i podgotovka ikh k analizu. Chast' 2. Maslo iz korov'ego moloka, spredy, syry i syrnye produkty, plavlenye syry i plavlenye syrnye produkty. Vved.01.01.2016 – M.: Standartinform, 2019. – 17 s. (In Russian).

9. GOST 32261-2013 Maslo slivochnoe Tekhnicheskie usloviya (s Popravkami). Vved.01.07.2015. – M.: Standartinform, 2019. – 23 s. (In Russian).

10. Standartizatsiya i ehkspertiza moloka i molochnykh produktov: metod. rekomendatsii k vypolneniyu prakticheskikh rabot / sost. O.A. Ogneva, N.N. Zabashta. – Krasnodar: KuBGAU. – 2020. – 84 s. (In Russian).

11. GOST 33632-2015 Molochnyi zhir, maslo i pasta maslyanaya iz korov'ego moloka. Metody kontrolya organolepticheskikh pokazatelei. Vved. 01.07.2016 – M.: Standartinform, 2016. – 16 s. (In Russian).

12. Ghorbani-Hasan Saraei A. Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition / A. Ghorbani-Hasan Saraei, A. Rafe, S-A. Shahidi, A. Atashzar // Food Sci Nutr. – 2019. – V.7. – R.875-881. (In English).