Optimized Blended Innovative Butter Comparative Study of Physicochemical, Functional and Sensory Properties with Whey Protein Addition

This research aims to investigate the production of mixed butter of containing palm oil and natural butter and with the addition of whey protein concentrate (WPC) or milk permeate Moreover, the quality of butter was evaluated before and after and investigate its quality during storage at +5°C and - or -18°C for blended butter with similar physiochemical, functional, sensory, and rheological properties of butter-like recipes and improve its healthy and unhealthy value due to their content of saturated fatty acids and whey protein, which have functional and therapeutic properties. The results revealed that the pH values for samples stored at 5°C were less than those stored at -18°C. The replacement of milk permeate with whey protein concentrate resulted in slight changes in the free fatty acids (FFAs) values, specifically, the values were 0.257% and 0.285 % of the control and 100%WPC treatment, respectively. The melting point of blended butter was 38°C on the first day and 37°C after 6 months of storage, showing no significant differences between the control, WPC enriched samples, at different concentrations. of WPC. However, the total saturated fatty acid content of treatmented and control samples was higher than unsaturated fatty acids content; with values ranging from 51.5% and 52.32% and 45.60% and 45.34%, respectively. The hardness of samples stored at -18°C was greater than that samples stored at 5°C. The blended butter that contained 75% whey permeate recorded the highest rating, while general acceptability decreased for all samples after 6 months. Finally, microbiology tests showed that no live microorganisms were detected in all blended butter samples during the entire storage period.