Making Butter and Milk from Plants: An Investigation into Plant-Based Butter as a Novel Approach

Abstract

Plant-based milk and dairy analogues are gaining increasing attention as sustainable alternatives to animal-derived products, which are often associated with environmental and health concerns. This study aimed to develop and characterize a novel plant-based butter produced from flaxseed milk. Flaxseed was processed to obtain plant-based milk, which was subsequently used to formulate a plant-based butter. The product was evaluated in terms of sensory acceptance, pH, titratable acidity, dry matter, color parameters, and fatty acid composition. Sensory analysis indicated that flaxseed-based butter exhibited acceptable consumer attributes. Fatty acid profiling revealed nine compounds, with lauric acid (38.42%), oleic acid (18.36%), and myristic acid (15.16%) identified as the predominant fatty acids. The findings demonstrate that flaxseed-based butter has promising potential as a sustainable alternative in the category of plant-based dairy products, owing to its favorable sensory properties and suitable fatty acid profile.

Keywords

• Butter quality
• fatty acid profile
• flaxseed milk
• plant-based food
• sustainability
• vegan diet

Bitki-bazlı süt ve tereyağı üretimi: Bitki-bazlı tereyağının yenilikçi bir yaklaşım olarak incelenmesi

Abstract

Plant-based milk and dairy analogues are gaining increasing attention as sustainable alternatives to animal-derived products, which are often associated with environmental and health concerns. This study aimed to develop and characterize a novel plant-based butter produced from flaxseed milk. Flaxseed was processed to obtain plant-based milk, which was subsequently used to formulate a plant-based butter. The product was evaluated in terms of sensory acceptance, pH, titratable acidity, dry matter, color parameters, and fatty acid composition. Sensory analysis indicated that flaxseed-based butter exhibited acceptable consumer attributes. Fatty acid profiling revealed nine compounds, with lauric acid (38.42%), oleic acid (18.36%), and myristic acid (15.16%) identified as the predominant fatty acids. The findings demonstrate that flaxseed-based butter has promising potential as a sustainable alternative in the category of plant-based dairy products, owing to its favorable sensory properties and suitable fatty acid profile.

Keywords

• Butter quality
• fatty acid profile
• flaxseed milk
• plant-based food
• sustainability
• vegan diet

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