https://doi.org/10.52973/rcfcv-e34293
Received: 18/07/2023 Accepted: 20/11/2023 Published: 26/01/2024
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Revista Científica, FCV-LUZ / Vol. XXXIV, rcfcv-e34293
ABSTRACT
Whey is a dairy product that was formed as a result of cheese making
and is considered a dairy residue or by–product. Making the best
use of whey is important in terms of protecting the environment,
preventing economic losses and gaining added value. The aim of this
study was to obtain butter, an economical and healthy product from
whey, and to compare butter obtained from milk in terms of fatty acid
it is to determine the butter yield of whey. For this purpose, butter
was produced from raw cow's milk and from whey in accordance
with the technology. Dry matter (%), ash (%), fat (%), pH, titration
analysis with digital colorimeter to determine color values and fatty
was determined that butters produced from milk and whey were not
statistically different (P>0.05) in terms of other chemical properties
and myristic acids were the most common fatty acids. The butter
yield of whey was determined as 405 g butter·100 L
-1
. Thus, it was
concluded that whey, which is an important milk residue, can be
used as an alternative raw material in the production of butter and
that producing butter from whey will contribute to the economy and
protection of the environment.
Key words: Butter; fatty acid; milk; whey
RESUMEN
lácteo. Hacer el mejor uso del suero es importante en términos de
protección del medio ambiente, evitando pérdidas económicas y
ganando valor agregado. El objetivo de este estudio fue obtener
para determinar valores de color y análisis de ácidos grasos con GC–
P>0,05) en cuanto a otras propiedades
-1
.
ambiente.
Palabras clave:
Evaluation of butter produced from whey and milk fat in terms of some
quality criteria and fatty acid compositions
Evaluación de mantequilla producida a partir de suero y grasa láctea en términos
de algunos criterios de calidad y composición de ácidos grasos
Mehmet Emin Aydemir* ,Serap Kılıç Altun
Harran University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology. Şanlıurfa, Türkiye.
*Corresponding author: aydemiremin23@harran.edu.tr
Quality paremeters in butter produced from whey and milk fat / Aydemir and Altun ________________________________________________
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INTRODUCTION
Whey is a dairy product that is formed as a result of cheese
making and is considered a dairy residue or dairy by–product. During
cheese production, it is the watery part that remains after the milk
curd [1]. Approximately 85% of the milk used in cheese making is
contains [2
produced or the casein production method used. Whey contains
various bioactive minor proteins, mainly lactose, a small amount of
fat, mineral substances and vitamins [3]. For this reason, whey is
important in terms of nutrition. However, whey is generally thrown
into the environment, not a nutritional product. Considering the
annual total amount of milk produced in the World; it is reported
that whey thrown into the environment can meet the protein needs
of approximately one million people [4].
used especially in the food industry, in areas such as yogurt, ice cream,
chocolate, mayonnaise, confectionery products, bakery products,
coated packaging materials [5
industry and in various applications for therapeutic purposes [6, 7].
As a result of cheese production in Türkiye, approximately two
million tons·year
-1
, in the World approximately 180 to 190 million
tons·year
-1
whey is produced. However, a small part of the released
whey is used in the production of curd cheese and whey powder,
being evaluated [8]. Organic substances in whey, which is thrown
into the environment without any treatment, undergo fermentation
and cause serious environmental pollution [9]. Whey is a by product
protein powders and sports supplements. However, the discharge
of whey into the environment can harm the ecosystem.
The effect on water resources is one of the key environmental issues
connected to the production of whey. The release of contaminants
into surface and ground waterways results from the huge volume of
10]. Untreated whey wastewater discharge is
including nitrogen and phosphorus, which can lead to eutrophication
and the development of toxic algal blooms [11]. The emission of
greenhouse gases (GHG) from the manufacturing of whey is a further
whey wastewater produces methane, a strong greenhouse gas [12].
According to estimates, producing one ton of cheese results in the
production of 6.5 tons of CO
2
lent [13].
Whey production also produces a lot of solid waste, like cheese
curds, which can be troublesome to dispose of and pollute the
environment. An estimated 0.5 tons of solid waste are produced
during the manufacture of one ton of cheese [14]. Methane, a
potent greenhouse gas (GHG) produced as a byproduct of anaerobic
digestion, is released into surface and ground waters as a result
the environment.
When the usage areas of whey and the studies are examined, it is
concluded that it can be evaluated by concentrating, fermenting and
obtaining by–products by using more advanced technologies, as well
as direct usage areas. Making the best use of whey is important in
terms of protecting the environment, preventing economic losses
and gaining added value.
Fatty acids contained in milk and dairy products are important for
human health because of their preventive and therapeutic properties.
Fatty acids are also important in determining the composition and
15]. Therefore, it is important to determine
the fatty acid content of dairy products. The physical, chemical and
physiological properties of butter, which is one of the dairy products,
primarily depend on the type and amount of fatty acids in its structure.
The carbon number of fatty acids, the degree of unsaturation and
the positional distribution of fatty acids in triglycerides affect the
nutritional and physical properties of butter [16]. Having a lot of fatty
acids with a low melting point in butter softens the fat. The high
melting point fatty acids also harden the butter. Unlike vegetable oils,
butter contains glycerides of low molecular fatty acids such as butyric
acid, caproic acid and caprylic acid, as well as other fatty acids. By
whether the butter is cheated can be determined.
The aim of this study was to obtain butter from whey, which is an
economical and healthy product, and to compare butter obtained from
determine the fat yield of whey.
MATERIALS AND METHODS
The milk used in the research was purchased from a dairy farm in
milked by the owner of the farm with a milk machine, was brought to
the Harran University Veterinary Faculty Food Hygiene and Technology
laboratory in the cold chain, and production started immediately.
First of all, cheese was made from 200 L milk to obtain whey, and
and the remaining milk. After the production process, fatty acid
(%), fat determination (%), pH, titration acidity (% lactic acid) and
etermined.
Production of butter from whey and milk
Raw Milk
Pasteurization (65 °C / 20-30 min)
Cooling (30-32 °C)
Fermentation (28-30 °C)
Cutting Clot
Pressing
Whey collection
FIGURE 1. Whey production scheme
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analysis.
Determination of fatty acid prole
weighed (Desis, THB 300, Türkiye). 38 mL of milk and whey samples
of distilled water. Butter samples were thoroughly melted in a water
the tubes were placed on ice and the fat layer was collected on top,
and the fat layer was transferred to another tube and the extraction
stage was completed. 2 g of the lipid extracts were taken, dissolved in
in the dark for 1 hour. For the separation of fatty acid methyl esters in
the standards and samples, 0.5µL injections were made into the gas
-1
, the injection block temperature
by comparison with the standard peaks and fatty acids were calculated
eaks [17].
Chemical analysis
For the determination of dry matter, approximately 5 g of sample
was weighed into glass dry matter containers with lids brought to
weight was reached. Results are given in % [18]. For ash determination,
approximately 5 g of sample was weighed into porcelain crucibles
are given in % [18]. For pH determination, measurements were made
18]. For the
determination of acidity, 5 g butter sample was mixed with 40 mL of
spent in titration by 5 [19]. For fat determination, 5 g of butter sample
was taken, put into the butter butyrometer goble
to melt the butter. After melting, 5 mL of water and 1 mL of amyl–
and the result was expressed as % [19]. The refractive indexes of
butter samples were measured with the help of a refractometer
20].
Color analysis
measuring, the color instrument was calibrated with standard white
r tiles. L* (brightness), b* (yellow–blue), and a* (red–green) color
21].
Measurements were made from 3 different points on the surface of each
recorded.
Calculation of butter yield
Butter yield was typically calculated as a percentage of the
total weight of milk or cream used to make butter. The method for
calculating butter yield from milk and whey was a
1.
The weight of milk or cream to be used to make butter
was measured.
2.
After separating the butter from the buttermilk, the butter
and buttermilk were weighed.
3.
The weight of the butter was then divided by the weight of the
original milk/whey or cream and multiplied by 100 to express
the result as a percentage.
4.
Milk or Whey Wei
Statistical analyzes
t test analysis was used in the analysis of the data and Duncan
calculations.
FIGURE 2. Fatty acid chromatograms of the samples. A: Milk sample B: Milk
butter sample C: Whey butter sample
Quality paremeters in butter produced from whey and milk fat / Aydemir and Altun ________________________________________________
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RESULTS AND DISCUSSION
The results of the chemical analysis of butter produced from milk and
difference (P>0.05) in terms of other chemical properties except the
fat content of the butter produced from milk and whey. The fat ratio of
ratio of butter produced from whey was determined as 78.7
TABLE I
Chemical analysis
Milk butter PAS butter
Dry matter (%) 83.27 ± 0.13
a
82.58 ± 0.49
a
Ash (%) 0.21 ± 0.03
a
0.18 ± 0.01
a
Fat (%) 81.55 ± 1.14
a
78.75 ± 1.06
b
Titration acidity (%) 0.43 ± 0.05
a
0.37 ± 0.06
a
pH 4.31 ± 0.25
a
4.02 ± 0.26
a
Refractive index 1.4570 ± 0.0014
a
1.4535 ± 0.0021
a
a–b
: Mean values with dierent letters in the same column are signicantly dierent (P<0.05)
As a result of the analysis, the fatty acid contents of butter produced
given
TABLE II
Fatty acids and their amounts determined in the samples
Fatty acid type
Retention
time
Milk
sample
Milk butter
sample
Whey butter
sample
C
4:0
(butyric acid) 11,169 4,29± 0,57
a
4,08± 0,22
a
2,45± 0,20
b
C
6:0
(caproic acid) 12,858 3,18 ± 0,21
a
2,64 ± 0,10
b
2,23 ± 0,13
b
C
8:0
(caprylic acid) 15,778 2,09 ± 0,12
a
1,65 ± 0,10
b
1,48 ± 0,11
b
C
10:0
(capric acid) 19,757 4,39 ± 0,14
a
3,64 ± 0,07
b
3,54 ± 0,10
b
C
11:0 S
( undecanoic acid) 21,705 0,43 ± 0,06
a
0,34 ± 0,05
a
–
C
12:0
(lauric acid) 24,046 5,46 ± 0,14
a
4,56 ± 0,01
b
4,61 ± 0,07
b
C
13:0
(tridecanoic acid) 26,118 0,31 ± 0,02 – –
C
14:0
(myristic acid) 28,144 16,46 ± 0,44
a
14,07 ± 0,31
b
12,26 ± 0,26
c
C
14:1
(myristoleic acid) 29,658 1,86 ± 0,12
a
1,49 ± 0,62
a
1,79 ± 0,13
a
C
15:0
(pentadecanoic acid) 30,036 1,18 ± 0,09 – –
C
16:0
(palmitic acid) 31,949 35,80 ± 0,96
a
35,52 ± 0,82
a
35,60 ± 0,54
a
C
16:1
(palmitoleic acid) 33,123 1,76 ± 0,08
a
1,59 ± 0,04
a
1,63 ± 0,02
a
C
18:0
(stearic acid) 35,458 5,54 ± 0,13
a
4,52 ± 0,03
b
3,63 ± 0,11
c
C
18:1n9c
(cis–oleic acid) 36,496 16,89 ± 0,46
a
16,79 ± 0,31
a
16,48 ± 0,21
a
C
18:2n6c
(cis–linoleic acid) 38,051 1,17 ± 0,34
c
3,27 ± 0,64
b
10,32 ± 0,13
a
C
23:0
(tricosanoic acid) 43,758 – 2,67 ± 0,05
a
2,47 ± 0,05
a
C
24:1
(nervonic aid) 48,025 0,08 ± 0,01
c
3,13 ± 0,08
a
1,43 ± 0,10
b
a–b
: Mean values with dierent letters in the same column are signicantly dierent (P<0.05)
differences between the results of the chemical properties of butter
samples of this study and other studies [22, 23, 24, 25, 26
conducted by Kasapcopur [24], it was reported that the fat content of
butter samples produced from creams obtained from whey samples
differences between studies because the composition of milk and
whey, cheese and butter production processes strongly affect
butter composition [24, 27
cream was obtained from 170 L of whey used for butter production.
100 L Whey. Costa et al. [28] reported that approximately 5 kg of
butter was obtained from 1,000 L of whey, similar to the results of the
production method, and the temperature and timing of the process.
The fatty acid composition of butter is particularly important
in determining its physical, chemical, and nutritional properties.
Although milk fat contains about 400 fatty acids, the vast majority
of these fatty acids are only present in trace amounts [29
study, palmitic, stearic, myristic, lauric, and cis–oleic acids were
the most common fatty acids, while other fatty acids were found in
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researchers that the most common fatty acids in butter are palmitic,
stearic, and myristic acids [23, 24, 25, 26, 30
addition, butyric and nervonic acids were found to be higher in milk–
higher in whey–derived butter. While undecanoic acid was detected
in milk and butter obtained from milk, it was not detected in butter
obtained in whey. Pentadecanoic and tridecanoic acid were detected
was seen that there are few differences between the results of this
study and the results reported in the fatty acid contents of the butter
samples [22, 24, 26
factors such as the composition of the raw material milk and whey
used in butter production, the fat ratio of the cream, the method of
making butter and the production period [26, 27].
As a result of the analysis, the color values of the butter samples
that the use of milk and whey in butter production was not effective
on color parameters (P25]. reported that the L*, a*,
b* value of butter produced from milk cream was 86.12, -2.51, 19.31,
respectively, and the L*, a*, b* value of butter produced from whey
cream was 85.81, -2.54, 19.81, respectively.
production of butter from whey will contribute to the economy and
environmental protection. Advantages of obtaining butter
1.
process, can be converted into butter, allowing a product that
would otherwise be discarded to be used.
2.
product such as butter, obtaining butter from whey can increase
the economic value of whey.
3.
mineral content of whey makes butter made from it a product
with important nutritional value.
4.
of and can have a negative impact on the environment.
5.
production, this improves food safety and reduces the risk of
contamination by pathogenic microorganisms.
6.
for the environment.
ACKNOWLEDGMENT
A part of this study was presented as an oral presentation at the 5th
5–6, 2021.
Conict of interests
to the research, authorship, and/or publication of this article
BIBLIOGRAPHIC REFERENCES
MM. Manufacture of a fermented dairy product using whey from
bit.ly/4b4jPyW
TABLE III
Color values of butter samples
Color parameter Milk butter Whey butter
L* 83,19 ± 0,86 84,21 ± 0,93
a* -2,95 ± 0,89 -2,90 ± 0,39
b* 10,84 ± 0,33 10,22 ± 0,40
L* (brightness), b* (yellow–blue), a* (red–green)
Kasapcopur [23] reported that the L*, a*, b* values of butter
produced from 4 different whey were 83.01–86.76, -1.01/-1.56 and
15.92–17.72, respectively. There are slight differences between the
color values determined in the current study and the color values
reported in previous studies [31, 32
is due to the different compositions of the milk used in the studies
and the differences in the production technology of the cheese from
which the whey is obtained. Butter samples from the East Black sea
Region of Türkiye were lighter (78.49), redder (-1.3), and yellower
comment for these results is that the feeds in that region may embody
higher amounts of β–carotene [33].
CONCLUSIONS
As a result, it was determined that butter produced from whey was
similar to butter produced from milk in terms of chemical properties,
that the fat yield of whey was at a substantial level. Thus, it has been
concluded that whey, which is an important dairy industry residue, can
be used as an alternative raw material in butter production and the
Quality paremeters in butter produced from whey and milk fat / Aydemir and Altun ________________________________________________
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