Use of creams obtained from milk and whey in butter production

In this study, cream produced from raw milk and whey cream obtained from the same milk during cheese production were used as a raw material. Whey cream was added to milk cream in different ratios (0, 25, 50, 75 and 100%) and butter was produced. Some compositional, physicochemical, microbiological and sensory properties and fatty acid compositions of fresh butter samples were compared. The use of whey cream in different ratios in butter production did not affect the dry matter, ash, conjugated linoleic acid contents, L *, a * and b * values and fatty acid composition of butter samples (p> 0.05). The % protein values of the samples decreased with increasing whey cream addition rate into milk cream. The fat content of butter samples ranged from 81.00±0.82 to 82.50 ± 0.58%. In general, as the whey cream ratio used in production increased, the pH value of butter decreased. As the ratio of whey cream used in butter production increased, acid degree values were increased. Enterobacter spp., E. coli, Salmonella spp. and coagulase positive staphylococci were not detected in cream and butter sapmples. The use of whey cream in butter production did not have a negative effect on the sensory properties of butter samples (p> 0.05). As a result, whey cream has the potential to be used in butter production without adversely affecting the sensory properties of the final product.