Anais do Simpósio Latino Americano de Ciências de Alimentos
Anais do 14 SLACA - Simpósio Latino Americano de Ciência de Alimentos

Butter is a milk fat product characterized as an emulsion of water in oil in which the water droplets are dispersed in the partially crystallized and continuous fat phase. This study assessed the quality parameters of butter processed with cow and sheep milk cream mixtures. Six formulations of butter were processed: B1: 100 % v/v sheep milk; B2: 80% v/v sheep milk, 20 % v/v cow milk; B3: 70 % v/v sheep milk, 30 % v/v cow milk; B4: 60 % v/v sheep milk, 40 % v/v cow milk; B5: 50 % v/v sheep milk, 50 % v/v cow milk; and B6: 100% v/v cow milk. The products were evaluated for rheological properties, and fatty acid profile. Data were submitted to the Analysis of Variance (ANOVA) and Tukey test (p < 0.05). Cow milk cream butter (CMCB) showed lower moisture content and higher fat content, fat globules of smaller size, and higher concentrations of long-chain saturated fatty acids and monounsaturated fatty acids, resulting in improved health indices (atherogenic index, thrombogenic index, desirable hypocholesterolemic fatty acids,, AI, TI, DHFA). Sheep milk cream addition improved the rheological properties of the products (lower viscosity, consistency index, and rigidity (J0), and higher fluidity and viscoelastic behavior (J1), mainly due to the increased concentrations of short-chain and medium-chain saturated fatty acids and polyunsaturated fatty acids. The association of cow and sheep milk cream could be an exciting option to obtain products with improved fatty acid profiles, health indices, and desired rheological and sensory properties. The formulation with 60% sheep milk and 40% cow milk would be the suggested combination.