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<p>This study set out to use dairy industry waste buttermilk as a functional ingredient in cream cheese production by determining biochemical, textural, sensory properties, and aroma-active components. The study revealed that the amount of buttermilk (50 and 100%) was more effective than the buttermilk variety (batch and continuous method) on biochemical degradation reactions and volatile compounds and acidity parameters. Also, lipolysis increased with the storage period. Moreover, the oxidative stability of cream cheese with and without buttermilk was monitored by acidity value (ADV) and malondialdehyde (MDA) formation during 120 days of storage. As a result, ADV (1.63–2.96 meq/100&#xa0;g) and MDA (0.04–0.19&#xa0;mg/kg) values were determined. The eliminated number of 48 volatile compounds was identified and their amounts were established. Butanoic acid, heptanoic acid, and 2-heptanone components were not detected in the control sample but in cream cheese with added buttermilk. Therefore, it can be said that buttermilk addition may cause the formation of these compounds in cheese samples. The stickiness, firmness, and work of shear properties of the cream cheese samples increased depending on the amount of buttermilk. Moreover, the buttermilk obtained from the continuous system resulted in a stringent structure in the cream cheese samples. Consequently, buttermilk bioactive components in the cream cheese increased techno-functional properties and acceptable sensory scores.</p>

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Aroma-active compounds and secondary lipid oxidation of cream cheese with butter by-product

  • 期刊论文

  • 发表日期：

    2025年7月17日

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  • Halil Riza Avci,
  • Tulay Ozcan,
  • Gokce Keser,
  • Filiz Cavus,
  • Meral Kaygisiz

摘要

This study set out to use dairy industry waste buttermilk as a functional ingredient in cream cheese production by determining biochemical, textural, sensory properties, and aroma-active components. The study revealed that the amount of buttermilk (50 and 100%) was more effective than the buttermilk variety (batch and continuous method) on biochemical degradation reactions and volatile compounds and acidity parameters. Also, lipolysis increased with the storage period. Moreover, the oxidative stability of cream cheese with and without buttermilk was monitored by acidity value (ADV) and malondialdehyde (MDA) formation during 120 days of storage. As a result, ADV (1.63–2.96 meq/100 g) and MDA (0.04–0.19 mg/kg) values were determined. The eliminated number of 48 volatile compounds was identified and their amounts were established. Butanoic acid, heptanoic acid, and 2-heptanone components were not detected in the control sample but in cream cheese with added buttermilk. Therefore, it can be said that buttermilk addition may cause the formation of these compounds in cheese samples. The stickiness, firmness, and work of shear properties of the cream cheese samples increased depending on the amount of buttermilk. Moreover, the buttermilk obtained from the continuous system resulted in a stringent structure in the cream cheese samples. Consequently, buttermilk bioactive components in the cream cheese increased techno-functional properties and acceptable sensory scores.