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

Year 2025, Volume: 8 Issue: 2, 87 - 102

Ayşe Burcu Atalay , İrem Algül

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

Supporting Institution

TÜBİTAK Bilim İnsanı Destek Programları Başkanlığı (BİDEB)

Project Number

1919B012304651

Thanks

Yazarlar tarafından, bu çalışma TÜBİTAK Bilim İnsanı Destek Programları Başkanlığı (BİDEB) tarafından yürütülen, 2209-A Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı kapsamında desteklenen 1919B012304651 numaralı proje kapsamında üretilmiştir. TÜBİTAK’a destek ve katkılarından dolayı teşekkür ederiz

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

Project Number

1919B012304651

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