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 Harran University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology. Şanlıurfa, Türkiye
• Serap Kılıç Altun Harran University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology. Şanlıurfa, Türkiye

DOI: https://doi.org/10.52973/rcfcv-e34293

Palabras clave: Mantequilla, acido graso, leche, suero

Resumen

El suero es un producto lácteo que se forma como resultado de la elaboración del queso y se considera un residuo o subproducto 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 mantequilla, un producto económico y saludable a partir del suero de leche, y comparar la mantequilla obtenida de la leche en términos de perfil de ácidos grasos, valores de color y algunos criterios químicos de calidad. Además, es para determinar el rendimiento de mantequilla de suero. Para ello, se producía mantequilla a partir de leche cruda de vaca y suero de acuerdo con la tecnología. Materia seca (%), ceniza (%), grasa (%), pH, titulación de acidez e índice de refracción para determinar la calidad química, análisis de color con colorímetro digital para determinar valores de color y análisis de ácidos grasos con GC–FID para determinar el perfil de ácidos grasos hecho. Se determinó que las mantequillas producidas a partir de leche y suero no fueron estadísticamente diferentes (P>0,05) en cuanto a otras propiedades químicas excepto el contenido de grasa que contienen. En términos de valores de color y perfiles de ácidos grasos, se determinó que la mantequilla producida a partir de leche y queso de suero tenían valores similares. En las muestras de mantequilla, el ácido palmítico y mirístico fueron los ácidos grasos más comunes. El rendimiento de mantequilla del suero se determinó en 405 g de mantequilla·100 L^-1. Por lo tanto, se concluyó que el suero, que es un importante de leche, se puede utilizar como materia prima alternativa en la producción de mantequilla y que la producción de mantequilla a partir del suero contribuir a la economía y protección del medio ambiente.

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