Dairy Foods: Products

摘要

Because of its nutritional and health benefits, goat milk products havebeen attractive to health-conscious consumers. While use of goat milkin cheese and yogurt making is well known, its use for butter has beenlimited. Furthermore, there is limited information available for volatilecompounds in goat’s milk butter. The aim of this study was to evaluatethe volatile compounds and quality parameters of goat milk butter storedunder refrigerated condition. Nine different batches of goat milk butterwere produced by continuous churn of cream from goat milk at the universitycreamery. Each batch of butter was divided into 4 portions. Eachportion was subdivided into 4 samples, stored in closed plastic containersat 5°C for 0, 1, 3, 6 mo. Color (CIE, L*a*b*), texture, and peroxidevalue (PV) were measured from each samples. Fatty acid profiles andvolatile compounds of butter samples were analyzed using methylationwith gas chromatography (GC) and solid phase microextraction (SPME)with GC-mass spectrometry (MS), respectively. The properties of colorand texture of butter were not affected by storage time. After 6 mo, PVsignificantly increased (P < 0.05) from 1.21 to 3.03 (meq peroxide/kg fat). Among 18 isolated fatty acids, the relative weight percentagesof caproic (C6:0), caprylic (C8:0), carpric (C10:0) acids significantlyincreased (P < 0.05), whereas the percentage of palmitic (C16:0) aciddecreased (P < 0.05) after 6 mo of storage. Of 35 identified volatiles,butanoic acid, hexanoic acid, δ-octalactone, δ-decalactone, limonene,and toluene were the most intensive volatile compounds in goat milkbutter, whereas these compounds did not changed during storage. Resultsindicated that the lipid oxidation of goat milk butter was increased overa 6-mo refrigerated storage period. However, the increment of lipidoxidation in butter was not revealed in its volatile compounds.