Sensory evaluation of buffalo butter

Sensory evaluation of buffalo butter

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Butter obtained from buffalo milk was compared with commercial products obtained from cow milk.One buffalo butter and two cow butters were subjected to sensory analysis using non-trained panelists.The acceptance related to sensorial characteristics (color, flavor, and firmness) was craggy range sauvignon blanc 2022 evaluated through a 9 point structured hedonic scale varying from “I displeased extremely” to “I liked extremely”.Analysis of variance (ANOVA) was performed to evaluate the sensory characteristics and the means were compared by Tukey’s Test at 5% of significance.The buffalo butter received lower scores than the others for all attributes.

The greatest difference was observed for color, as the buffalo butter exhibited a white color contrasting with the yellow color of commercial butters, which is the pattern expected click here by the consumers.For flavor and firmness attributes, the buffalo butter received scores similar to the commercial products.These results show.These results shows that the buffalo’s butter has a good acceptance on local market, and this could be improved through the correction of product’s color, what can be obtained by adding a dye.