{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,12]],"date-time":"2026-02-12T08:53:16Z","timestamp":1770886396145,"version":"3.50.1"},"reference-count":67,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2023,1,10]],"date-time":"2023-01-10T00:00:00Z","timestamp":1673308800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministry of Agriculture and Rural Development","award":["PDR2020-101-030768"],"award-info":[{"award-number":["PDR2020-101-030768"]}]},{"name":"Ministry of Agriculture and Rural Development","award":["UIDB\/00681\/2020"],"award-info":[{"award-number":["UIDB\/00681\/2020"]}]},{"name":"partnership agreement Portugal2020-PDR","award":["PDR2020-101-030768"],"award-info":[{"award-number":["PDR2020-101-030768"]}]},{"name":"partnership agreement Portugal2020-PDR","award":["UIDB\/00681\/2020"],"award-info":[{"award-number":["UIDB\/00681\/2020"]}]},{"name":"FCT-Foundation","award":["PDR2020-101-030768"],"award-info":[{"award-number":["PDR2020-101-030768"]}]},{"name":"FCT-Foundation","award":["UIDB\/00681\/2020"],"award-info":[{"award-number":["UIDB\/00681\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Small ruminant dairy products are common in some Mediterranean countries, in the Middle East and Africa, and can play a particular role in the development of rural areas. Butter has been the object of few research studies aimed at evaluating its potential as a vehicle for probiotic microorganisms. Moreover, the recovery of fermented buttermilk with functional properties can be considered an excellent opportunity to value this dairy byproduct. Therefore, the purpose of the present work was to develop different sheep butters and respective buttermilks after cream fermentation by: (1) a mesophilic aromatic starter (A); (2) a kefir culture (K); and (3) a mixture of probiotic bacteria (P). The butters and buttermilk produced with fermented cream were compared with non-fermented sweet cream (S) butter or buttermilk, respectively, regarding their physicochemical, microbiological and sensory characteristics. The adjusted production (%, w\/v) obtained for butter were: S (44.48%), A (36.82%), K (41.23%) and P (43.36%). S, A and K butters had higher solids, fat and ashes contents than P butter. The probiotic butter had a total fat of ca. 75% (w\/w), below the legal limits, while all others had fat levels above 81.5%. In all samples, the pH decreased and the acidity increased over 90 days of refrigerated storage. These variations were more evident in the P butter, which agrees with the highest lactic acid bacteria counts found in this sample. Differences in color between samples and due to storage time were also observed. In general, the butter samples tended to become darker and yellower after the 60th day of storage. Texture analysis showed comparable results between samples and greater hardness was observed for the P butter, most probably due to its higher relative saturated fatty acids content (66.46% compared to 62\u201364% in S, A and K butters). Regarding rheological properties, all butters showed pseudoplastic behavior, but butter P had the lowest consistency index (249 kPa.sn\u22121). The probiotic butter and the corresponding buttermilk had viable cell counts greater than 7 Log CFU\/g, indicating their suitability as probiotic carriers. All products were well accepted by consumers and small, but non-significant, differences (p &gt; 0.05) were observed in relation to the sensory parameters evaluated. In general, it can be concluded that the use of adequate starter cultures can allow the production of innovative and potentially healthier products, alongside the valorization of dairy byproducts, improving the income of small-scale producers.<\/jats:p>","DOI":"10.3390\/foods12020331","type":"journal-article","created":{"date-parts":[[2023,1,11]],"date-time":"2023-01-11T02:59:54Z","timestamp":1673405994000},"page":"331","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Sheep\u2019s Butter and Correspondent Buttermilk Produced with Sweet Cream and Cream Fermented by Aromatic Starter, Kefir and Probiotic Culture"],"prefix":"10.3390","volume":"12","author":[{"given":"T\u00e2nia","family":"Silva","sequence":"first","affiliation":[{"name":"Instituto Polit\u00e9cnico de Coimbra, Escola Superior Agr\u00e1ria, 3045-601 Bencanta, Portugal"}]},{"given":"Arona","family":"Pires","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Coimbra, Escola Superior Agr\u00e1ria, 3045-601 Bencanta, Portugal"}]},{"given":"David","family":"Gomes","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Coimbra, Escola Superior Agr\u00e1ria, 3045-601 Bencanta, Portugal"}]},{"given":"Jorge","family":"Viegas","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Coimbra, Escola Superior Agr\u00e1ria, 3045-601 Bencanta, Portugal"}]},{"given":"Susana","family":"Pereira-Dias","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Coimbra, Escola Superior Agr\u00e1ria, 3045-601 Bencanta, Portugal"},{"name":"Centro de Estudos dos Recursos Naturais Ambiente e Sociedade (CERNAS), 3045-601 Bencanta, Portugal"}]},{"given":"Manuela E.","family":"Pintado","sequence":"additional","affiliation":[{"name":"Centro de Biotecnologia e Qu\u00edmica Fina (CBQF)-Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9214-0614","authenticated-orcid":false,"given":"Marta","family":"Henriques","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Coimbra, Escola Superior Agr\u00e1ria, 3045-601 Bencanta, Portugal"},{"name":"Centro de Estudos dos Recursos Naturais Ambiente e Sociedade (CERNAS), 3045-601 Bencanta, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1705-2301","authenticated-orcid":false,"given":"Carlos Dias","family":"Pereira","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Coimbra, Escola Superior Agr\u00e1ria, 3045-601 Bencanta, Portugal"},{"name":"Centro de Estudos dos Recursos Naturais Ambiente e Sociedade (CERNAS), 3045-601 Bencanta, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,1,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"193","DOI":"10.1016\/j.smallrumres.2006.09.007","article-title":"Goat and sheep milk products other than cheeses and yoghurt","volume":"68","author":"Pandya","year":"2007","journal-title":"Small Rumin. 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