Adding value and innovation in dairy SMEs: From butter to probiotic butter and buttermilk
Laura Ferreira
Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
Department of Environment, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
Search for more papers by this authorAna Borges
Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
Search for more papers by this authorDavid Gomes
Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
Search for more papers by this authorCorresponding Author
Susana Dias
Department of Environment, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
Correspondence
Susana Dias, Department of Environment, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal.
Email: [email protected]
Search for more papers by this authorCarlos Pereira
Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
CERNAS—Research Center for Natural Resources, Environment and Society, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
Search for more papers by this authorMarta Henriques
Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
CERNAS—Research Center for Natural Resources, Environment and Society, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
Search for more papers by this authorLaura Ferreira
Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
Department of Environment, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
Search for more papers by this authorAna Borges
Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
Search for more papers by this authorDavid Gomes
Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
Search for more papers by this authorCorresponding Author
Susana Dias
Department of Environment, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
Correspondence
Susana Dias, Department of Environment, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal.
Email: [email protected]
Search for more papers by this authorCarlos Pereira
Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
CERNAS—Research Center for Natural Resources, Environment and Society, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
Search for more papers by this authorMarta Henriques
Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
CERNAS—Research Center for Natural Resources, Environment and Society, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal
Search for more papers by this authorAbstract
Enhancing the nutritional/economical value of small/medium size dairy enterprises products is important for their survival in a competitive market. Probiotic fermented dairy products is a trend driven by consumer's acceptance of such products. This study intends the production of probiotic butter with the side possibility of buttermilk valorization by confirming the minimum microbial counts required to claim the probiotic properties of the novel products. Pasteurized milk inoculated with commercial probiotic culture was added to cream, alone or combined with aromatic starters and fermented during 34 hr. Probiotic microorganisms counts evaluated throughout cream fermentation present a final value of around 8 Log CFU/ml. Butter presented values higher than 6 Log CFU/g, within the reference values required to be considered as a probiotic, being softer and with higher humidity than conventional butter. Fermented buttermilk, having the potential commercialization as a probiotic dairy beverage, was also obtained representing a significant contribution to the circular economy.
Practical applications
The use of probiotic fermented dairy products is a trend in the food industry driven by consumer's acceptance and awareness of their health benefits. In this context the production of probiotic butter, with the side possibility of buttermilk valorization, can improve the nutritional and economical value of the products of small/medium size dairy companies contributing for their survival in today's competitive market. This work describes the production process optimization which can also contribute for the valorization of buttermilk through the production of a probiotic drink.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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