Study on low fat butter production using ultrafiltered milk as water phase

Interest of consumers to low calorie foods increased demands of its. At present, may produce several kinds of low fat butter from carbohydrates, proteins with dairy and non-dairy origin, stabilizers and another additives. Half substitution of fat with skim milk retentate (as liquid phase) is target of this study. Conventional butter used also as fat phase. Scoring methods used in study of organoleptic properties (containing consistency, texture, adhessiveness and spreadibility) and quantity measurement method used for study of stability (synersis amount). This survey also uses Variance analysis method, Duncan test, one sample T-test and two indipendent samples T-test. Sample with skim milk retentate as water phase (concentration ratio =4) has desired properties with a view to consistency, texture, adhessiveness, stability and spreadability. (3.25, 3, 4.6 and 3 compared to 4, 4, 3 and in commercial sample).