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Sensory, functional, and analytical comparisons of whey butter with other butters

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dc.contributor.author Jinjarak S.
dc.contributor.author Olabi A.
dc.contributor.author Jimenez-Flores R.
dc.contributor.author Walker J.H.
dc.contributor.editor
dc.date 2006
dc.date.accessioned 2017-10-18T13:24:16Z
dc.date.available 2017-10-18T13:24:16Z
dc.date.issued 2006
dc.identifier.isbn
dc.identifier.issn 220302
dc.identifier.uri http://hdl.handle.net/10938/20238
dc.description.abstract The objective of this work was to characterize the sensory attributes of whey (WB), cultured (CB), and regular sweet cream (SB) unsalted butters produced at the Dairy Products Technology Center (experimental; n = 3) or obtained from commercial sources (n = 6). Nine judges were trained for nine 1-h sessions; they then rated samples on a 15-cm line scale in triplicate using descriptive analysis. Data obtained were analyzed using SAS statistical software. Significant differences between the 3 types of butters were obtained on yellow, shiny, acidic odor, melt rate, porous, hard, spreadable, cheese odor, mouthcoating, nutty, cardboard odors, acidic, nutty, diacetyl, and grassy flavors. Cultured butter and SB were significantly shinier than WB. Whey butter was more yellow than CB, which in turn was more yellow than SB. Whey butter was more porous, and had higher scores on nutty flavor and cardboard odor than SB and CB. Sweet cream butter was significantly harder than CB but not WB. Cultured butter had more mouthcoating, acidic odor and flavor, and grassy flavor than SB and WB. The commercial samples were more porous, crumbly, and had significantly more artificial butter odor, rancid odor, and flavor. Results from principal component analysis indicated that experimental WB and SB were similar and were characterized by a sweet taste. Whey butter's characteristics compared favorably with commercial CB and were very similar to sweet cream butter. No major significant differences were obtained for triangle tests, with the exception of that for WB and CB in pound cake. No significant differences were obtained for the acceptability of the different versions of any of the 3 foods. © American Dairy Science Association, 2006.
dc.format.extent
dc.format.extent Pages: (2428-2440)
dc.language English
dc.relation.ispartof Publication Name: Journal of Dairy Science; Publication Year: 2006; Volume: 89; no. 7; Pages: (2428-2440);
dc.source Scopus
dc.title Sensory, functional, and analytical comparisons of whey butter with other butters
dc.type Article
dc.contributor.affiliation Jinjarak, S., Food Science and Nutrition Department, California Polytechnic University, San Luis Obispo, CA 93407, United States
dc.contributor.affiliation Olabi, A., Food Science and Nutrition Department, California Polytechnic University, San Luis Obispo, CA 93407, United States, Nutrition and Food Science Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, 1107 2020, Beirut, Lebanon
dc.contributor.affiliation Jiménez-Flores, R., Dairy Products Technology Center, California Polytechnic University, San Luis Obispo, CA 93407, United States
dc.contributor.affiliation Walker, J.H., Statistics Department, California Polytechnic University, San Luis Obispo, CA 93407, United States
dc.contributor.authorAddress Olabi, A.; Nutrition and Food Science Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, 1107 2020, Beirut, Lebanon; email: ammar.olabi@aub.edu.lb
dc.contributor.authorCorporate University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences;
dc.contributor.authorDepartment Nutrition and Food Sciences
dc.contributor.authorDivision
dc.contributor.authorEmail
dc.contributor.authorFaculty Faculty of Agricultural and Food Sciences
dc.contributor.authorInitials
dc.contributor.authorOrcidID
dc.contributor.authorReprintAddress
dc.contributor.authorResearcherID
dc.contributor.authorUniversity American University of Beirut
dc.description.cited
dc.description.citedCount 5
dc.description.citedTotWOSCount
dc.description.citedWOSCount
dc.format.extentCount 13
dc.identifier.articleNo
dc.identifier.coden
dc.identifier.pubmedID 16772559
dc.identifier.scopusID 33745911632
dc.relation.ispartOfIssue 7
dc.relation.ispartofPubTitle Journal of Dairy Science
dc.relation.ispartofPubTitleAbbr J. Dairy Sci.
dc.relation.ispartOfVolume 89
dc.type.publication Journal
dc.subject.otherAuthKeyword Butter
dc.subject.otherAuthKeyword buttermilk
dc.subject.otherAuthKeyword sensory evaluation
dc.subject.otherAuthKeyword whey
dc.subject.otherChemCAS Butter, 8029-34-3
dc.subject.otherChemCAS fats
dc.subject.otherChemCAS milk proteins
dc.subject.otherChemCAS whey protein
dc.subject.otherIndex Fat
dc.subject.otherIndex milk protein
dc.subject.otherIndex whey protein
dc.subject.otherIndex article
dc.subject.otherIndex butter
dc.subject.otherIndex color
dc.subject.otherIndex comparative study
dc.subject.otherIndex differential scanning calorimetry
dc.subject.otherIndex fermentation
dc.subject.otherIndex food handling
dc.subject.otherIndex heat
dc.subject.otherIndex human
dc.subject.otherIndex methodology
dc.subject.otherIndex microbiology
dc.subject.otherIndex odor
dc.subject.otherIndex physical chemistry
dc.subject.otherIndex sensation
dc.subject.otherIndex taste
dc.subject.otherIndex butter
dc.subject.otherIndex calorimetry, differential scanning
dc.subject.otherIndex chemistry, physical
dc.subject.otherIndex color
dc.subject.otherIndex fats
dc.subject.otherIndex fermentation
dc.subject.otherIndex food handling
dc.subject.otherIndex food technology
dc.subject.otherIndex heat
dc.subject.otherIndex humans
dc.subject.otherIndex milk proteins
dc.subject.otherIndex odors
dc.subject.otherIndex sensation
dc.subject.otherIndex taste


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