Physicochemical and Sensory Characteristics of Cows' Milk Butter Processed in Khartoum State, Sudan

Aims: This investigation was conducted to evaluate the physicochemical and sensory characteristics, fatty acid and cholesterol contents of butter processed in Khartoum State, Sudan.

Methodology: Butter was manufactured traditionally by farmers in Khartoum North (T1) and Omdurman (T2), in addition to butter manufactured commercially in a dairy plant (T3) and butter manufactured by researchers in the laboratory (T4). Physicochemical and sensory characteristics in addition to cholesterol level and free fatty acids profile were evaluated at 1, 15, 30, 45 and 60-day intervals for samples stored at 5.0±1.0°C, and at 1, 7, 14, 21 and 28-day intervals for samples stored at 25±2.0°C.

Results: The results showed high moisture, acidity and specific gravity in T1 (28.98%, 0.860% and 0.940 respectively), while fat, pH value and iodine index were high in T4 (82.5%, 4.53 and 29.00 mg I/100g, respectively) and solids-non-fat and melting point were high in T3 (2.01% and 28.32°C respectively). The saponification index was high in T2 and T3 (200.00 and 201.00 mg KOH/g respectively). The fatty acids C6:0 – C18:0, C16:1, C18:1 – C18:3, C20:0 were detected in varying concentrations. The cholesterol content was high in butter of T4 (166.7 mg/100 g). Butter of T1 was best in flavour (8.43) and overall acceptability (9.00), while butter of T3 was best in texture and colour (8.86).

Conclusion: There were variations in physicochemical and sensory characteristics in addition to cholesterol level and fatty acids content of butter manufactured by different methods.