Manufacturing functional like-butter Product and studying its Chemical, Microbiological and physical Properties
DOI:
https://doi.org/10.36077/kjas/2026/v18i2.11206Keywords:
Like-butter product, healthy properties, Chemical physical properties, probiotic.Abstract
This study was carried out to determine whether like-butter product can be a carrier for probiotics by observing the survivability of selected probiotic strains during cold storage. The effects of using probiotic adjunct cultures (Lactobacillus acidophilus) the like-butter product on microbiological counts, sensory characteristics, chemical characteristics, and some chemical characteristics and compositions including (Acid Degree Value ADV, Peroxide Value PV, Amino acid tyrosine, Diacetyl, cholesterol, protein, pH, titratable acidity, carbohydrates) during storage for 5 weeks were investigated. The like-butter product with Lactobacillus acidophilus maintained the probiotic characteristics, in that the level of viable cells of the probiotic was 107 cfu/ g until 5 weeks of storage. The highest scores in sensory assessment were obtained on the first day of storage.
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