Physicochemical and Microbiological Characteristics and Economic Aspects of Butter Oil (samin) Produced from Whey

Abstract

Aims: This investigation was conducted to manufacture butter oil (samin) from whey and evaluate the product physicochemically and microbiologically during the storage period as well as to study the profitability of it. Methodology: Butter oil (samin) was manufactured from whey left after the manufacture of mozzarella cheese. The fat layer was removed from the whey (ripened for 3 days at 25°C), heated at 140°C for 50 min, stored at 5°C and 25°C and subjected to physicochemical analysis (acid value and peroxide value at days 1 and 45) and microbiological examination (total viable bacteria count (TVBC), coliform bacteria, thermophilic bacteria, thermoduric bacteria and yeasts and moulds counts) at 1, 15, 30 and 45 day-intervals. Results: The results showed that acid value decreased during storage at both temperatures, while peroxide value increased. Microbiological examination revealed that TVBC and thermoduric bacteria count decreased towards the end of storage period at 5°C and 25°C, while thermophilic bacteria, coliform bacteria and yeasts and moulds counts were not detected during the manufacture and subsequent storage at both temperatures. Economic analysis showed that the net profit from manufacture of 1.5 kg butter oil (samin) was SDG 8.0 ($ 1.33), and monthly profit was SDG 240 ($ 39.9). Conclusion: Manufacturing butter oil from whey is highly recommended as a new source of income in the field of traditional dairy industry in Sudan with good microbiological quality during storage under refrigeration and/or room temperature.