Physicochemical Characteristics and Consumers’ Preferences for Milk Fat Products

Abstract

The aim of this work is to analyse the physicochemical features of milk fat products (60%, 74% and 82% fat) and to learn about consumer preferences regarding these products, based on the results of consumer research. In addition, this study was conducted to answer the question of which features of milk fat products are most valued by consumers and which fat attribute has the strongest influence on consumer choice. Tests on the physicochemical characteristics of milk fat products, including analysis of composition, water activity, tocopherol and β-carotene content, colour, texture, melting profile and solid fat index, as well as consumer tests are carried out. The tested products met the requirements of Appendix II for Regulation (EU) No. 1308/2013. Based on consumer preferences, it was found that taste, followed by colour, was the most important attribute of milk fat products. The most desired fat was butter (82% fat), although it was difficult to spread at 4 °C. The best cuttability and spreadability was found in butter containing three-quarters fat (74%), but it was the least desired product by consumers. Most of the respondents (68%) preferred the yellow shade of milk fats to the white one. This indicates the need to add colours (e.g., carrot juice concentrate or other natural healthy food ingredients).

Fortification of vegetable fat with natural antioxidants recovered by bergamot pomace for use as an ingredient for the production of biscuits

“…It species the relative proportions of redness and yellowness. 45 The results of h°of the VF samples did not reveal any statistical differences, and the values are similar to those reported by Chudy et al, 46 who investigated color in various butter samples and obtained comparable h°results, showing a similarity between these and those studied in this work.…”

The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt

“…Moreover, N imparted a sweet taste and a rich, creamy flavor to the yogurt, which remained stable until the end of storage, while for TE, its intensity decreased to the control level or below. It is necessary to note the property of N to impart a sweet taste and effectively imitate the taste of milk fat, which is extremely attractive to consumers ( 43 ). At the same time, an unusual aftertaste was detected for the TE sample on the 28th day, which may be related to the formation of insoluble sediment of the additive that settled over time.…”

Evaluation of the Effect of Stearyl Alcohol and Span-60 Tuned Sunflower Wax/Sunflower Oil Oleogel on Butter Replacement in Whole Wheat Cake

“…The International Commission on Illumination, i.e., CIE L*a*b* color space parameters, was chosen for the analysis. Further, the yellowness index (YI) and total color difference (∆E) were also calculated using Equations (1) and (2).…”

“…These fats are solid at room temperature due to the significant amount of high melting triacylglycerols (TAGs) that form a stable crystalline structure at room temperature [1]. One such solid fat is butter, a concentrated form of milk fat consisting of ~80% fats [2]. Butter is a critical ingredient in bakery products such as cookies, sponge cake, pastries, and bread.…”