Effect of Calcium Chloride on the Preparation of Low-fat Spreads from Buffalo and Cow Butter

Purpose: To investigate the effects of CaCl₂ on the preparation of low-fat spreads from buffalo and cow butter
Methods: Buffalo and cow butter-based low-fat spreads (B-LFS and C-LFS) were treated with CaCl₂ (0, 0.02, 0.04, 0.06, and 0.08%) at pH 5.5 and stored at 4°C. They were sampled after 3, 30, 60, and 90 days, and analysed for sensory, morphological, rheological, and melting properties using a 9-point hedonic scale, digital camera, texture analyser TA-XT 2i, Physica MCR 301 rheometer, and differential scanning calorimeter, respectively.
Results: Sensory evaluation results showed that control samples were the best of all the treatments; additionally, no phase separation was found in samples treated with 0, 0.02 or 0.04% CaCl₂, but separation occurred with 0.06 and 0.08% CaCl₂. Generally, hardness and viscosity of samples decreased with increasing CaCl₂ concentrations; however, these parameters increased during storage. Increasing CaCl₂ concentrations didn’t affect the melting profiles of the spreads, but the parameter varied for B-LFS during storage. Furthermore, the temperature range of the high melting zones of the B-LFS samples was greater than that of C-LFS samples.
Conclusion: Sensory, morphological, and rheological properties were affected by CaCl₂ concentrations but there were negligible effects on the melting behaviour of the spreads.

Keywords
Buffalo butter; Cow butter; Calcium chloride Low-fat spread; Sensory; Morphology; Melting