Physicochemical changes during cream fermentation and quality characteristics of lactic butter produced using cultured creams with different fermentation levels

Physicochemical changes during cream fermentation and the effects of cream fermentation on lactic butter (LB) characteristics were investigated. The pH decreased and acidity increased with lactic acid bacteria (LAB) growth during cream fermentation. The fat globule size of cultured cream (CC) also increased as cream fermentation progressed, leading to an increase in rheological parameters (ηa,50, K, and σoc) and a decrease in churning time. Cream fermentation had a significant effect on the quality characteristics, such as acidity, acid value, and hardness of LB. The acidity of LB was increased by LAB, which can contribute to the sour taste of LB. In addition, spreadability of LB was improved by cream fermentation. These results suggest that LB characteristics can be effectively controlled by adjusting the cream fermentation levels.