Potential Of Lactic Starters In Ripening Milk For Butter Production

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.