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Oxidation and Textural Characteristics of Butter and Ice Cream with Modified Fatty Acid Profiles

S. Gonzalez^*, S. E. Duncan^*, S. F. O’Keefe^*, S. S. Sumner^* and J. H. Herbein

^* Department of Food Science and Technology, and
Department of Dairy Science Virginia Polytechnic Institute and State University Blacksburg, VA 24061

Corresponding author:
S. Gonzalez; email: sgonzale{at}vt.edu.

The primary objective of this study was to evaluate oxidation and firmness of butter and ice cream made with modified milkfat containing enhanced amounts of linoleic acid or oleic acid. The influence of the fatty acid profile of the HO milkfat relating to product properties as compared with the influence the fatty acid profile of the HL milkfat was the main focus of the research.

Altering the degree of unsaturation in milkfat may affect melting characteristics and oxidation rates, leading to quality issues in dairy products.

Three milkfat compositions (high-oleic, high-linoleic, and control) were obtained by modifying the diets of Holstein cows. Ice cream and butter were processed from milkfat obtained from cows in each dietary group. Butter and ice cream samples were analyzed to determine fatty acid profile and firmness. High-oleic milkfat resulted in a softer butter. Solid fat index of high-oleic and high-linoleic milkfat was lower than the control. Control ice cream mix had higher viscosity compared with high-oleic and high-linoleic, but firmness of all ice creams was similar when measured between -17 and -13°C. Nutritional and textural properties of butter and ice cream can be improved by modifying the diets of cows.

Key Words: oleic acid • linoleic acid • conjugated linoleic acid (CLA) • firmness

Abbreviation key: HO = high-oleic, HL = high linoleic, CLA = conjugated linoleic acid, TVA = trans-vaccenic acid

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