Evaluation of Chemical, Physical, Microbial and Sensory Properties of Garlic Butter by Using Cow Milk

Butter is a popular dairy product composed of mainly milk fat and other minor components such as water, vitamins, enzymes, and minerals which are beneficial for health. The study was to investigate the effect of garlic (Allium sativum) powder addition on the chemical, physical, microbial, and sensory properties of butter, incorporated with garlic at the rate of 2% garlic chips and 2% garlic powder (w/w) and 2% garlic chips and 4% garlic powder (w/w). Butter samples were analyzed for physical, chemical, microbial and sensory properties during refrigerated storage at 7 °C. The physico-chemical and sensory characteristics were analyzed during storage. Moisture, total solids, fat, free fatty acids, titratable acidity, and pH were significantly different (p<0.05) among the treatments on day one. The results of this study revealed that the moisture (14.09±0.10%) and total solids (85.91±0.10%) content were significantly (p<0.05) higher in butter without incorporating garlic chips and powder. Fat content (80±0.00%) was significantly (p<0.05) lowest in butter incorporated with 2% garlic chips and 4% garlic powder. While free fatty acids were significantly (p<0.05) highest in butter incorporated with 2% garlic chips and 4% garlic powder and lowest in butter without added garlic chips and powder. pH (6.09±0.03%) was significantly (p<0.05) lowest in butter incorporated with 2% garlic chips and 4% garlic powder. Titratable acidity (0.13±0.02%) was significantly (p<0.05) lower in butter without added garlic chips and powder 2% garlic chips and 4% garlic powder added to butter showed the highest (48.75±1.18 Mm/g) antioxidant activity. During storage, the pH value was significantly (p<0.05) decreased and titratable acidity was increasing with the storage period. The cohesiveness, gumminess and springiness were significantly (p<0.05) increased. Organoleptic characteristics revealed that 2% garlic chips and 4% garlic powder added to butter had the highest mean score of overall quality of all sensorial properties. Finally, most of the panelist accepted, that butter is made from 2% garlic chips and 4% garlic powder than other types of butter.