Sensory, Functional, and Analytical Comparisons of Whey Butter with Other Butters¹

Differential scanning calorimetry for types of butters (cultured, whey, and sweet cream) from 2 sites (experimental and commercial). A = Commercial cultured butter; B = experimental cultured butter; C = experimental sweet cream butter; D = commercial sweet cream butter; E = experimental whey butter; and F = commercial whey butter.

Scree plot of the variation accounted for by each principal component.

Principal components plot of butter samples and attributes. Sample 1 = commercial whey butter (WB); sample 2 = experimental WB; sample 3 = commercial1 sweet cream butter (SB); sample 4 = commercial2 SB; sample 5 = experimental SB; sample 6 = commercial1 cultured butter (CB); sample 7 = experimental CB; sample 8 = commercial2 CB; sample 9 = commercial3 SB.

Number of correct answers in triangle tests for shortbread, pie crust, and pound cake (gray bars = sweet cream butter vs. whey butter; black bars = sweet cream butter vs. cultured butter; white bars = whey butter vs. cultured butter). Minimum number of correct answers for a significant difference (P<0.05)* = 19.