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Evaluation of Chemical, Physical, Microbial and Sensory Properties of Garlic Butter by Using Cow Milk

Author

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  • Wadiwela Mudiyanselage Sumithra Nayanangi

    (Eastern University, Sri Lanka)

  • Mylvaganam Pagthinathan

    (Eastern University, Sri Lanka)

  • Suneth Gunathilaka

    (Electrical Pelwatte Dairy Industries Ltd, Sri Lanka)

Abstract

Butter is a popular dairy product composed of mainly milk fat and other minor components such as water, vitamins, enzymes, and minerals which are beneficial for health. The study was to investigate the effect of garlic (Allium sativum) powder addition on the chemical, physical, microbial, and sensory properties of butter, incorporated with garlic at the rate of 2% garlic chips and 2% garlic powder (w/w) and 2% garlic chips and 4% garlic powder (w/w). Butter samples were analyzed for physical, chemical, microbial and sensory properties during refrigerated storage at 7 °C. The physico-chemical and sensory characteristics were analyzed during storage. Moisture, total solids, fat, free fatty acids, titratable acidity, and pH were significantly different (p

Suggested Citation

  • Wadiwela Mudiyanselage Sumithra Nayanangi & Mylvaganam Pagthinathan & Suneth Gunathilaka, 2022. "Evaluation of Chemical, Physical, Microbial and Sensory Properties of Garlic Butter by Using Cow Milk," European Journal of Agriculture and Food Sciences, European Open Science, vol. 4(3), pages 81-86, May.
    • Handle: RePEc:epw:ejfood:v:4:y:2022:i:3:id:20490
    DOI: 10.24018/ejfood.2022.4.3.490
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