PECULIARITIES OF MICROSTRUCTURE AND COMPOSITION FAT PHASE OF BUTTER FROM DAIRY AND WHEY CREAM
YNQHEB
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2025.02.013Keywords:
dairy products, whey cream, whey butter, microscopy, structure, fatty acid composition of the fat phase.Abstract
The article presents the results of research on cheese and milk cream, as well as the oil produced from them. The purpose of this work was: to study the microstructure of whey cream and milk cream-raw materials, as well as butter extracted from them; to study the fatty acid composition of the fatty phase of butter from whey cream and milk cream. Microstructure studies were carried out using an MBI-6 microscope at an increase of x280 times. It was found that the average diameter of the fat ball in whey cream was 9.6 microns, in dairy - 11.0 microns. It was found by calculation that in ripe both dairy and subcutaneous cream, the main share (more than 50.0 %) is made up of fat balls with a diameter from 4.0 to 10.0 microns. The degree of dispersion of fat particles in whey cream is slightly higher than in dairy, which is explained by the smaller number of large fat balls in them, most of which turn into cheese. It was revealed that the microstructure of the podsyrny oil, in comparison with sweet-cream oil, has distinctive features consisting in a reduced degree of plasma dispersion. This is due to the peculiarities of the composition of whey cream and the technology of their production. The analysis of the fatty acid composition of the fatty phase of the subsurface oil in comparison with sweet-cream oil was carried out by gas chromatography. It has been revealed that the fat phase of butter contains less saturated fatty acids, including low molecular weight volatile ones, as well as slightly more unsaturated fatty acids than in sweet butter of a similar composition. This is also explained by the raw materials and technological features of the cycle of obtaining butter from whey cream.
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