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Butter making from caprine creams: Effect of washing treatment on phospholipids and milk fat globule membrane proteins distribution

Published online by Cambridge University Press:  14 July 2008

Sophie Lamothe ,
Gilles Robitaille ,
Daniel St-Gelais  and
Michel Britten
Sophie Lamothe
Affiliation:
Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
Gilles Robitaille
Affiliation:
Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
Daniel St-Gelais
Affiliation:
Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
Michel Britten*
Affiliation:
Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
*
*For correspondence; e-mail: brittenm@agr.gc.ca
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Abstract

A washing treatment was applied to caprine cream before churning in order to improve phospholipids and MFGM protein purification from buttermilk and butter serum. Cream obtained from a first separation was diluted with water and separated a second time using pilot plant equipment. Regular and washed creams were churned to produce buttermilk and butter, from which butter serum was extracted. The washing treatment allowed a significant decrease of the casein content. As a result, the phospholipids-to-protein ratios in washed buttermilk and butter serum were markedly increased by 2·1 and 1·7-folds respectively, which represents an advantage for the production of phospholipids concentrates. However, when compared with bovine cream, lower phospholipids-to-protein ratios were observed when the washing treatment was applied to caprine cream. A higher concentration of MFGM protein and a lower retention of phospholipids during washing treatment are responsible for the lower phospholipids-to-protein ratios in buttermilk and butter serum obtained from caprine cream. The phospholipids distribution in the butter making process was similar to the one obtained from bovine regular and washed cream. Phospholipids were preferentially concentrated in the butter serum rather than the buttermilk fraction. This simple approach permitted the production of caprine and bovine butter sera extracts containing up to 180 and 240 g phospholipids/kg sera, respectively, on a dry basis.

Keywords

Washed creambuttermilkphospholipidscaprine milk
Type
Research Article
Information
Journal of Dairy Research , Volume 75 , Issue 4 , November 2008 , pp. 439 - 443
Copyright
Copyright © Proprietors of Journal of Dairy Research 2008

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