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Journals / Journal of Agriculture / 2025 / Cilt: 8 Sayı: 2

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

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

Ayşe Burcu Atalay(KAHRAMANMARAS ISTIKLAL UNIVERSITY)0000-0002-2882-7865
İrem Algül(IĞDIR ÜNİVERSİTESİ, IĞDIR MESLEK YÜKSEKOKULU)0009-0008-8740-1574
Pages
87–102
Publication Date
2025-12-29
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis: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.
📊
Key Findings & Data: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.
💡
Conclusion & Impact: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.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Butter quality · fatty acid profile · flaxseed milk

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.

Özet

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.

🔖

Cite This Article

Atalay, A. B., Algül, İ. (2025). Making Butter and Milk from Plants: An Investigation into Plant-Based Butter as a Novel Approach. Journal of Agriculture, Cilt: 8 Sayı: 2, 87–102. https://doi.org/10.46876/ja.1713087

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