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

Authors : Ayşe Burcu Atalay, İrem Algül

Pages : 87-102

Doi:10.46876/ja.1713087

View : 93 | Download : 641

Publication Date : 2025-12-29

Article Type : Research Paper

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

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