Effects of churning with different concentrations of ozonated water on particle size, texture, oxidation, melting and microbiological characteristics of butter

The effects of churning with different concentrations of ozonated water (OW) on fat particle size, texture, oxidation, melting and microbiological characteristics of butter from raw cream were investigated. For this purpose, butter samples were produced by churning with ozonated waters at concentrations of 0 (control), 0.15 (OW-15), 0.20 (OW-20), 0.25 (OW-25) and 0.30 (OW-30) mg L−1. Churning with OW increased the lightness and redness value of samples and decreased yellowness. Firmness value of samples ranged from 126.86 to 347.46 N, with an increase with ozone concentration. Mean fat particle size (D[4.3]) value of samples decreased with higher ozone concentration in churning water. OW reduced the oxidative stability of samples. Microbial reductions by churning with ozonated water ranged from 0.07 to 1.59 log. Microbiological analysis results showed that ozone treatment improved the microbial safety of butter samples produced from raw cream.