[en] Description of the subject. Given the current low price of milk, a lot of producers have decided to process their milk into
products with a higher added-value, including butter. However, all milks are not suitable to be transformed into butter. It would
thus be useful to be able to predict milk processing properties.
Objectives. The aim of this paper was to study the ability of milk to be processed into butter using infrared spectrophotometry.
Method. A normalized protocol for the production of butter was developed. Milk samples (n = 110) collected between 2013
and 2016 were analyzed by near and medium infrared spectrometry (315 spectra). Butter samples were also analyzed by
visible-near infrared spectrometry (220 spectra). Composition of the products was subsequently assessed using validated
prediction equations. Principal components analyses were performed to discriminate samples.
Results. Butter properties seemed to be influenced by seasons and feedings. Water content and color parameters could be
predicted on the basis of butter infrared spectra.
Conclusions. It was possible to correlate butter characteristics with milk properties. However, it was not possible to predict
butter characteristics on the basis of milk near infrared spectra. It could be interesting to try predictions from milk medium
infrared spectra.
Disciplines :
Food science
Author, co-author :
Lefebure, Emilie ; Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes
Troch, Thibault ; Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes
Noutfia, Younès; Université de Liège – Gembloux Agro-Bio Tech > Laboratoire Qualité et Sécurité des Produits Agro-alimentaires
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