ABSTRACT

This work was aimed at ripening milk with lactic organisms, producing butter from the ripened cream and rating the acceptability of the acquired product with a market standard. Thus, raw milk was gotten and pasteurized at 90°c for 15 seconds and held at 4 — 5°c for a minute, the lactic organism isolated from Yoghurt/fennented milk, was added into two milk samples with the same composition and they were labelled sample B and sample C. These two samples were incubated at 21°c after which they were allowed to ripened over night; they were also chilled overnight before churning. The butter gotten after churning was worked-on before proximate and sensomy evaluations were carried out. In the sensory evaluation, taste, colour, flavour, texture were the attributes tested; the butter gotten from sample B and sample C were preferred to sampie A which was a market standard, also, the result of proximate analysis showed that lactic organisms have good potential in increasing nutritive value of foods since butter gotten from samples B and C (ie the samples ripened with lactic organisms) have higher (1.75) protein content as against sample C butter (0.50), which is a market standard.