Development and characterization of novel spreadable dairy butter via incorporation of low-melting point fat from ghee

Abstract

Butter is value added fat rich dairy product having unique aroma and flavour. Table butter is very firm and has low spreadability at refrigerated conditions and needs thawing before consumption. In the present study, table butter was prepared via incorporation of low melting fat fractions from ghee after triple fractionation at 25°C, 20°C& 15°C. All these fractions after incorporation in dairy butter significantly affect the butter characteristics. They not only increase the spreadability of butter but also enhance the color characteristics, texture and sensory characteristics. Low melting fat fractions from ghee can be utilized for the development of acceptable butter with improved spreadability. This novel butter does not need thawing and can be easily used just after removal from the refrigerator.