Development and optimization of sweet cream butter

African Journal of Biotechnology Vol. 10(75), pp. 17265-17274, 28 November, 2011
Available online at http://www.academicjournals.org/AJB
DOI: 10.5897/AJB11.2049
ISSN 1684–5315 © 2011 Academic Journals
Full Length Research Paper
Development and optimization of sweet cream butter
from buffaloes at cottage scale
Farzana Siddique1
, Kiran Sultan Khan1
, Asif Ahmad1
, Anwaar Ahmed1
, Muhammad Gulfraz2
and Feroza Hamid Wattoo2
1
Department of Food Technology, PMAS-Arid Agriculture University Rawalpindi, Pakistan.
2
Department of Biochemistry, PMAS-Arid Agriculture University Rawalpindi, Pakistan.
Accepted 17 October, 2011
The research was intended to optimize and scientifically evaluate the traditional/ household butter
making methods for getting good quality and yield of butter by standardizing cream fat levels and
altering churning temperatures during butter making. In the present study, cream fat levels were
standardized at 30, 35 and 40% and they were churned at different temperatures (8, 10 and 12°C) for
making butter samples. The parameters used for quality assessment of butter were significantly
influenced by cream fat levels and churning temperature and their interactions. Higher yield (88%) of
butter with more total solids (89.17%) was obtained when cream standardized at 35% fat level and
churned at 10°C while less non fat solids and moisture content was observed at these levels. A
decreasing trend in pH was accompanied with an increase in fat level and churning temperature in all
samples. Free fatty acids increased as a function of cream fat levels and churning temperatures. Most
of the organoleptic parameters received higher scores when butter samples were prepared from the
cream at 35% fat level and churned at 10°C. Using these conditions of fat levels and churning
temperature, high quality butter can be produced at cottage scale.
Key words: Butter quality, churning temperature, optimization, cottage scale, sweet cream.
INTRODUCTION
Butter is a vital dairy product of Pakistan. It is extensively
used by the bakery, chocolate and confectionary
industries and the people utilize to spread on bread and
in cooking. The manufacturing of butter with attractive
characteristics has long been a problem (Douma, 2008).
Preparation of butter from cream rather than whole milk is
more efficient because of the high fat content (O'Mahony,
1988) present in the cream. Cream having fat crystals of
3-dimensional network shape (DeMan et al., 1988) gives
a higher butter yield (Bot, 2008). If the size of fat globule
is large then it tends to make softer butter than with small
fat globules (Winton and Winton, 2006). Hence, the
extent of solidification, and ratio of solid to liquid fat, size
and shape of fat network (Hunt et al., 2000) is the primary
determinant of butter consistency (Rohm and Weidinger,
*Corresponding author. E-mail: farzanasiddiqueft@gmail.com.
Tel: +92 321 566 9878.
1993).
Fat globules, crystalline fat, and an aqueous phase
dispersed in a continuous oil phase form a multiphase
emulsion called butter (Juriaanse and Heertje, 1988). The
textural properties are linked to the underlying structures
of fat globules, crystalline fat, and an aqueous phase
dispersed in a continuous oil phase (Wright et al., 2001).
The desired smoothness in the butter texture is obtained
by working/kneading of butter during processing at
appropriate temperatures, to establish fat crystalline
network which is responsible for this smoothness in the
butter texture (Hubner et al., 1957).
The most suitable treatment for the uniform butter
consistency is mechanical treatment of butter (DeMan et
al., 1988). During this process, cream undergoes a phase
inversion as fat globule membranes are disrupted,
globules coalesce and oil leaks out to form a continuous
phase (Wright et al., 2001). Many physical and chemical
factors are involved in achieving desired consistency and
yield of butter: A physical treatment of cream such as

17266 Afr. J. Biotechnol.
churning is done (Bornaz et al., 1995). Churning of 40%
cream yields almost equal amount of butter and butter
milk (Morin et al., 2008). A high temperature during the
churning process reduces the butter yield, as some of the
butter fat liquefies and is lost with the buttermilk (Bot, 2008).
Pakistan is the 5th largest milk producing country with
the annual gross production of 46,440,000 tons milk
(GOP, 2010-11). In this region, due to poor infrastructure
of dairy sector only 4% of the total milk production is
converted into value added products in 19 dairy
industries (PDDC, 2009; Pakissan, 2009; Siddique, 2010)
of which only a few are engaged in butter production. In
Pakistan, per capita consumption of butter is 3.08 kg so it
is being imported annually (FAO, 2010). Most of the
butter producers at cottage scale in the countryside using
hand separator, in some developed areas having facility
of electricity mechanical separator are also in use. On
commercial scale, butter is being produced mechanically
by some local dairy industries of Pakistan but this butter
production is far less than the per capita consumption
figure, so a lot of revenue had been spent over its import
annually.
In Pakistan, most of the butter production is through
traditional methods at household scale in countryside so
there is a dire need to optimize butter making conditions
at cottage level. The objective of present study was to
analyze the effect of cream fat levels and churning
temperature on the physiochemical characteristics of
butter and evaluate scientifically the butter making
method at cottage scale/ household level. Keeping in
view all the problems faced during butter manufacturing
at cottage level and its consumption status in Pakistan,
present study was planned to improve quality and yield of
butter by using different combinations of cream fat levels
and churning temperatures.
MATERIALS AND METHODS
Samples preparation
The research was carried out in the laboratory of department of
Food Technology PMAS-Arid Agriculture University, Rawalpindi.
Cream samples were collected from the vicinity of Rawalpindi and
Islamabad. The cream was analyzed for different physiochemical
parameters to assess the quality of raw cream. The pH and acidity
of the cream was adjusted by using mild acid and base solution.
Then cream had been adjusted at 3 different fat levels (30, 35 and
40%). When the cream fat level was adjusted then pasteurization of
cream was carried out by heating it at 63°C for 30 min. After
pasteurization, it was kept in refrigerator overnight for aging. Cream
container was put in warm or cold water bath to bring cream at
appropriate churning temperature in the laboratory. Then churning
was done at 3 different temperatures and butter was prepared. Now
butter was scooped out. It was worked and shifted in different sizes
of molds. Butter cutting was done by cutting knives then packaged
and stored in refrigerator.
Physicochemical analysis of raw cream and butter
The samples of raw cream and butter were analyzed for fat by the
method described by Pearson (1970), whereas acidity, pH, total
solids, solids nonfat and free fatty acid were analyzed by using
standard methods of AOAC (AOAC, 1990, 1996). Polenski and
Riechert-Miessel value were determined for the samples of cream
(AOAC, 1990). Additionally, ash, protein and lactose were analyzed
in butter samples by following AOAC methods (AOAC, 1990).
Organoleptic evaluation
The butter samples were subjected to organoleptic analysis by a
panel of five expert panelists (Guven and Karaka, 2002). Each
sensory property including color, appearance, flavor, taste and
texture was scored on a 9-point hedonic scale ranging from
extremely unacceptable (1) to extremely acceptable (9) according
to the method described by Larmond (1977).
Statistical analysis
The data thus obtained was statistically analyzed by applying
analysis of variance under complete randomized design (CRD). To
determine the effect of different cream fat levels and churning
temperatures on physicochemical analysis of butter samples, two
factor factorial analysis of variance was applied (Steel et al., 1997)
by using MSTAT-C statistical software.
RESULTS AND DISCUSSION
Physicochemical analysis of cream
The physicochemical analysis (Table 1) of cream showed
fat percentage of cream up to 46% (FLR, 1996). The pH
and the acidity of the cream was 6.86 and 0.0108%, res-
pectively and it was similar as that of the sweet cream
(Douglas, 2006). The protein content was found to be in
close association to the double cream that is 0.368% as
reported by Collins (2007). The sweet cream contains
0.20% free fatty acid which was found in the range as
studied by Walstra et al. (1999). Riechert Miessel and
Polenski Value of cream were found in the range of 26-34
and 1.5-3.5, respectively (Malhotra, 2003).
Fat
The statistical results regarding the fat content of the
butter samples made by different cream fat levels and
churning temperatures (Table 2) revealed that fat content
of the butter differed significantly (P<0.05) between
different cream fat levels and churning temperature
treatments. The Figure 1 reflected that highest butter fat
(89%) was achieved by using cream of 35% fat level and
churning the samples at 10°C temperature.
The present study shows increasing trend in the butter
yield with decreased temperature; this might be due to
the reason that low temperature churning ends in rapid
fat coagulation and it leads to large butter granules which
have more fat content. These findings are well supported
by Sun et al. (2008) who reported that low temperature
churning gives rapid coagulation of butter fat. While, in

Siddique et al. 17267
Table 1. Raw cream composition and other analysis.
Analysis Cream*
Fat (%) 46%
Ash (%) 0.8%
Acidity (%) 0.108%
pH 6.86
Protein (%) 0.368%
Lactose (%) 2.696%
Total solids (%) 49.6%
Non fat solids (%) 3.6%
Free fatty acids (%) 0.20%
Polenski value 2.7
Riechert Miessel value 29.2
*All the values are means of three replications.
Figure 1. Effect of different cream fat levels and temperatures on fat percentage of butter samples.
case of cream fat levels, high cream fat gives low fat
content. These results further supported by the findings
of Funahashia and Horiuchi, (2008) who reported that in
high fat cream small butter globules formation occur with
high moisture and low fat content. The results further
showed that more fat percentage was found at cream of
35% fat level and 10°C churning temperature. These
findings were in accordance with the work of earlier
scientists Bilal et al. (2000) who reported that maximum
fat percentage was found in butter prepared by 35% fat
cream and churning temperature of 10°C. The present
study was further supported by Hunziker (1940) who
suggested that optimum cream fat level lies between 30
and 35% for making butter. Mathur (1968) also
conducted the study on butter and concluded that 40%
fat cow cream is suitable for making butter in Sub-
Continent. The findings of the other scientist (Douglas,
2006) confirmed the pre-sent results about the churning
temperature treatments that good fat content was
obtained by churning within the range of 7-12°C. While,
O’Mahony (1988) confirmed that the best temperature for
churning is between 10-12°C.
pH
The statistical results regarding the effect of the fat levels
of cream and churning temperatures presented in Table 2
exhibited that the pH of butter samples was significantly
(P<0.05) influenced by these two factors. Further, Figure
2 shows a decreasing trend in pH with the churning
temperatures. The interactive effect of different cream fat
levels and churning temperature also varied significantly

Figure 2. Effect of different cream fat levels and temperatures on pH of the butter samples.
Figure 3. Effect of different cream fat levels and temperatures on acidity of the butter samples.
(P<0.05) for fat contents (butter yield) of the butter
samples.
A deceasing trend in pH with increase in fat level and
temperature (Figure 2) may be attributed to water
addition for washing butter granules. Large fat granules
of high fat cream comes to the surface rapidly and
require less water for washing so low pH was recorded.
This study was well supported by Fox and McSweeney,
(1998) that extent of dilution reduces acidic ions
concentration and tends to increase the pH. While, a
declining trend in pH with increase in temperature might
be attributed to the change in the salt system. These
results are also supported by Fox and McSweeney,
(1998) who reported that with the increase in temperature
calcium phosphate concentration increases and pH
decreases. The range of pH in the present study is
confirmed by the results of the Riel et al. (1956) who
found that pH of fresh washed sweet butter ranged
between 6.4- 7.2.
Acidity
The results pertaining to the effect of the cream fat levels
and churning temperatures on the acidity of the butter
samples presented in Table 2 showed that the acidity of
butter samples is significantly (P<0.05) affected by fat
levels of cream and churning temperatures. The inter-
active effect of cream fat level and churning temperatures
also exhibit significant (P<0.05) effect on acidity of the
butter samples. The increasing trend in the acidity of
butter samples was observed with increase of tempe-
rature and cream fat percentage (Figure 3).
In the present study, a linear relation of acidity with

Figure 4. Effect of different cream fat levels and temperatures on moisture of the butter samples.
Table 2. Mean squares for fat, pH, acidity and moisture of butter samples.
SOV d.f. Fat pH Acidity Moisture
Fat (F) 2 22.028* 0.160* 0.091* 18.782*
Temperature (T) 2 41.028* 0.276* 0.030* 34.289*
FxT 4 1.806* 0.094* 0.001* 1.548*
Error 18 2.435 0.006 0.003 2.095
* = Significant (P<0.05).
cream fat levels might be attributed to high fat content of
the butter samples. These findings are in well accordance
with Rodriguez et al. (2003) who reported that high fat
content of butter, reaction due to phosphate, low minerals
content and organic acids in butter samples contributed
to low acidity. According to the present study, butter
samples churned at lower temperature gives low acidity
and high pH values with high fat content in butter
samples. These results are further supported by Fox and
McSweeney, (1998) that lowering the temperature tends
to increase the pH and it ultimately decreases the acidity.
The results are further confirmed by the study conducted
by Baer et al. (2001) who concluded that acidity of the
fresh cream butter samples were in the range of 0.3 to
0.6%.
Moisture
The effect of cream fat levels and churning temperatures
on the moisture content of butter samples (Table 2)
reflected that it differed significantly (P<0.05) due to these
two factors. The interactions of cream fat levels and
temperatures showed a significant (P<0.05) effect on the
moisture content. Similar moisture content was assessed
in butter samples when cream churned at 12°C
temperature (Figure 4).
In the present case while observing moisture content
with respect to cream fat levels, highest moisture content
(16%) found in butter samples made from high fat cream
(40%) might be due to the increase in free fatty acids.
These findings are supported by Funahashia and
Horiuchi, (2008) who reported that the increase in free
fatty acids is due to the churning which influence the
moisture content. Churning at low temperature resulted in
low moisture content due to the formation of large butter
globules with good drainage of butter milk. The more
pronounced change in moisture (%) might be due to the
significant change in fat level of butter samples (Walstra,
1999). The results of other researchers (Sukumar, 1968;
Bilal et al., 2000) are closely associated with the present
findings, who reported that lowest moisture content was
obtained by the butter made from 35% fat cream and
churned at 10°C temperature.
Total solids
The effect of different cream fat levels and temperatures
on the total solids of butter samples depicted in Table 3
exhibited that these two factors significantly (P<0.05)
influenced the total solids in butter samples. The total
solids among butter samples also differed significantly
(P<0.05) as a function of cream fat level and temperature
treatments. The curvilinear trend was observed in the
butter samples for total solids (Figure 5) when prepared
from different fat levels and at different churning
temperatures.

Figure 5. Effect of different cream fat levels and temperatures on total solids of the butter samples.
Figure 6. Effect of different cream fat levels and temperatures on SNF of the Butter Samples.
In present study, low total solids in case of butter made
by churning at 12°C might be due to the low fat recovery
in the butter samples. These results were associated with
Yilma et al. (2007) who reported that low fat content
indicated low total solids. Higher total solids content in
butter samples was found at 35% cream fat level and
10°C churning temperature. This might be attributed to
the lower moisture and high fat content in the butter
samples at this combination of cream fat levels and
churning temperatures. These results were also sup-
ported by the study of Wright et al. (2001) who reported
that low temperature gives high total solids. The present
results confirm the finding of Baer et al. (2001) that total
solid content was found to be 83% for the butter
containing 81% fat. The results of another researcher
(Jinjarak et al., 2006) are also associated with the
present findings, who observed the total solids content in
different types of butter like cultured, whey and sweet
cream butter; it was found 82-87% in sweet cream butter
as observed in the present study.
Non fat solids
Non fat solids in the butter samples is significantly
(P<0.05) affected by cream fat levels and churning
temperature treatments (Table 3). The interaction among
cream fat level and temperature treatments on non fat
solids of butter samples also varied significantly (P<0.05).
The Figure 6 reveals a curvilinear trend for non fat solids
of butter samples.
The results of the present study for non fat solids was
attributed to the butter texture containing large and good
structure fat globules had fewer amounts of other solids

Figure 7. Effect of different cream fat levels and temperatures on free fatty acids of the butter
samples.
Table 3. mean squares for total solids, non fat solids and free fatty acids of butter samples.
SOV d.f. Total solid Non fat solids Free fatty acid
Fat (F) 2 18.810* 0.129* 0.023*
Temperature (T) 2 34.338* 0.303* 0.056*
FxT 4 1.556* 0.012* 0.032*
Error 18 2.088 0.015 0.089
* = Significant (P<0.05).
(observed in the present study). The findings of the study
are supported by Walstra et al. (1999) who reported that
non fat solids were the amount of solids present in butter
fat globule except fat. Further, the SNF ranged 1.5-2.0%
(Figure 6) in the present study is in accordance with
Keogh (2006) who reported that SNF in sweet butter
samples would be up to 2%.
Free fatty acids
The statistical results regarding the effect of cream fat
levels and churning temperatures on the free fatty acids
of the butter samples given in Table 3 reveals that fat
levels, churning temperatures and their interactions
showed significant (P<0.05) influence on the free fatty
acids of the butter samples. The ascending trend for free
fatty acids as a function of cream fat levels and churning
temperatures was ranged 0.3-0.6% (Figure 7) in different
butter samples.
A declining trend in free fatty acids with decrease in
temperature might be attributed to the finding of Hunziker
(1948) who reported that free fatty acids value increased
during churning and reduced with decrease in
temperature. High fat content give rise to more free fatty
acids content so with the increase in fat percentage of
cream free fatty acids in end product also increased.
These findings were closely associated with the findings
of Walstra et al. (1999) who concluded that high fat
cream churning give rise to more free fatty acids content.
The present results is also confirm by Uphus (1996) who
found that free fatty acids in sweet cream butter samples
ranged between 0.3 to 0.6%.
Organoleptic evaluation
Color
The statistical results of the effect of cream of different fat
levels and temperature treatments on the color scores of
the butter samples in Table 4 depicted that scores
assigned to the butter samples for color vary significantly
(P<0.05) by the cream fat levels.
In the present study, the butter samples which obtained
lowest score for color had high moisture content and it

Table 4. Mean squares for color, appearance, flavor, taste and texture of butter samples.
SOV d.f. Color Appearance Flavor Taste Texture
Fat (F) 2 1.767* 1.285* 0.148NS
0.551* 0.568*
Temperature (T) 2 0.107NS
0.267* 1.543* 0.723* 0.101NS
FxT 4 0.061
NS
0.103
NS
0.089
NS
0.038
NS
0.197*
Error 36 0.023 0.031 0.035 0.032 0.024
* = Significant (P<0.05), NS = Non-significant.
might be attributed to dispersion of large air cells in the
butter samples. These finding were well supported by
Clark et al. (2008) that color of the butter is affected by
high moisture content, presence of salt, large size of air
cells and their dispersion in the butter fat granules.
Appearance
The statistical results regarding the effect of cream of
different fat levels and temperature treatments on the
appearance scores of the butter samples revealed in
Table 4 that score assigned for the appearance of butter
samples differ significantly (P<0.05) by the cream fat
levels and churning temperature.
The findings of the present study regarding the
appearance scores of the butter samples manufactured
from 35% fat levels got the highest scores had more fat
percentage, lowest moisture content, maximum total
solids and low non fat solids that contributed towards the
good appearance of butter. The results of the present
work was confirmed by Douglas (2006) who concluded
that butter which had good fat percentage, moisture
percentage, solids, non fat solids, color, texture and taste
would give good appearance.
Flavor
The statistical results of the effect of cream of different fat
levels and temperature treatments on the scores
assigned to the flavor of the butters in Table 4 revealed
that they did not show significant (P>0.05) effect on the
scores of butter flavor.
The results of the present study showed that fat level
did not show significant change on the scoring of butter
samples for flavor. These findings are supported by
Mallia et al. (2008) who indicated that flavor of sweet
butter was perceived as aroma by smell sensation and
sweet cream butter have not as many aroma producing
compounds. The present results of flavor scores are also
supported by Clark et al. (2008) that lower flavor profile is
associated with unsalted butter. The present results of
lower scores for flavor at 12°C might be attributed to the
volatile fatty acids in the butter samples which are
influenced by the high temperature. These findings are
supported by Mallia et al. (2008) who contributed that
aroma is attributed to the presence of volatile acids.
These findings are further supported by Wright et al.
(2001) who reported that butter flavor loss is due to inter-
esterification at high temperature.
Taste
The statistical analysis regarding the effect of cream of
different fat levels and churning temperature treatments
on the taste scores of the butter samples in Table 4
exhibited that different cream fat levels showed signifi-
cant (P<0.05) effect on the scores of taste. Similarly,
churning temperature also showed significant (P<0.05)
effect on taste scores of butter samples.
The findings of the present study showed that butter
sample which achieved good texture scores (as observed
in the present study) get good taste scores. These results
are supported by the conclusion of Bouska (1934) who
indicated that taste is attributed to the texture of the
butter and how it taste in the mouth.
Texture
The results of the effect of cream of different fat levels
and temperature treatments on the texture scores of the
butter samples revealed that different cream fat levels
showed significant (P>0.05) effect on the scores of
texture. The texture of butter samples also differed
significantly (P<0.05) as a function of cream fat level and
temperature treatments.
The finding of the butter texture scores might be due to
the low iodine value in the range of 25-27, as low iodine
value attributed to less oxidation and good texture. These
findings are also supported by facts given by Bornaz et
al. (1993) who concluded that butter texture was
dependent upon the low iodine value (25-27). Moreover,
the butter with good fat content gives good texture
scores. This result is also supported by Bobe et al. (2003)
that fatty acids content of butter affect the texture of
butter samples and 80% variation in texture is attributed
to fatty acids, which gives desirable texture (Brunner et
al., 1974).
Conclusively, the butter samples got highest scores
prepared from the cream at 35% fat level and churned at
10°C for overall acceptability (Figure 8).

Figure 8. Effect of different cream fat levels and temperatures on overall acceptabilityof butter samples.
Conclusion
Higher yield of butter with more total solids was obtained
when cream standardized at 35% fat level and churned at
a temperature of 10°C which showed less non fat solids
and moisture content. Organoleptic properties for color,
appearance, taste and texture was optimized when butter
samples were prepared with 35% fat at a churning
temperature of 10-12°C. Thus, cream fat levels and
churning temperature affected butter yield and quality by
influencing the quality parameters. Conclusively, this
work was helpful to develop good quality and yield of
butter at cottage scale/ household level butter production
in Pakistan.
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