Scientific and technical basis for the development and optimization of sweet cream butter production technologies from buffalo milk

The object of this study is to optimize and scientifically evaluate traditional (household) butter making methods for obtaining good quality and high yield of butter by standardising cream fat levels and altering churning temperatures during butter making. During the experiment, cream was standardised at 30, 35, and 40% fat levels and churned at 8, 10, and 12 °C to produce butter samples. The results showed that among butter quality parameters there are fat content in cream, churning temperature and their interactions. The highest butter yield (88%) with the greatest amount of total solids (89%) was obtained when cream was standardised at 35% fat level and churned at 10 °C. Besides, under such conditions less non fat solids and moisture content was observed. In all the samples a decreasing trend in pH was noted with increasing fat levels and churning temperature, while free fatty acid content increased correspondingly. Organoleptic estimation indicated that butter samples produced from 35% cream fat at a churning temperature of 10 °C received the highest scores for flavor, aroma, and texture. Thus, standardising cream at 35% fat level and churning temperature of 10 °C contribute to production of high-quality butter with optimal physicochemical and organoleptic characteristics even under household production conditions.