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Physicochemical traits and sensory quality of commercial butter produced in the Azores
- Silva, Célia C.G., Silva, Sofia P.M., Prates, José A.M., Bessa, Rui J.B., Rosa, Henrique J.D., Rego, Oldemiro A.
- International dairy journal 2019 v.88 pp. 10-17
- alpha-tocopherol, beta-carotene, butter, cholesterol, conjugated linoleic acid, fatty acid composition, flavor, lipid content, milk, milk fat, pastures, sensory evaluation, volcanic islands, Azores
- In the volcanic islands of the Azores archipelago, pasture is available the entire year and affects the composition of bovine milk fat. The composition of cows' milk butter manufactured in this region was evaluated. All brands showed excellent microbiological and oxidative quality. The fatty acid profile range presented a low n-6/n-3 ratio (1.81–3.38), low atherogenic (2.86–3.11) and thrombogenicity (3.27–3.60) indices and reduced cholesterol content (136–143 mg 100 g−1). In addition, Azorean butters have a high content of conjugated linoleic acid (0.44–0.64 mg 100 g−1), β-carotene (0.12–0.17 mg 100 g−1) and α-tocopherol (1.40–2.20 mg 100 g−1). Sensory analysis revealed high scores for appearance, consistency and flavour of all brands. These results indicate that Azorean butters produced from cows’ milk based on grass-feeding have a potentially healthier fat content and a desirable flavour that, associated with its “natural image”, may be promoted for product differentiation.