Development and Characterization of Fermented Fat Spread from Cow Milk and Coconut Milk Creams

Authors

  • Jayasooriya DGSC Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya, 70140, Sri Lanka
  • Dias PGI Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya, 70140, Sri Lanka

DOI:

https://doi.org/10.32734/sumej.v9i2.21934

Keywords:

coconut milk cream, consumer acceptability, cow milk cream, fermented cream, healthy fat

Abstract

Background: Dairy alternatives that reduce unhealthy animal fat are an emerging food trend. Although plant-based fermented fat spreads are available globally, they remain limited in Sri Lanka. Objective: This study aimed to develop a fermented fat spread using cow and coconut milk creams. Methods:

Five formulations were prepared: NFCC, NFCOC, FCC, FCOC, and a 1:1 fermented blend (FMC). Fermentation used mixed cultures of Lactobacillus spp., Streptococcus spp., and Bifidobacterium lactis. Analyses included yield, churning efficiency, composition, melting point, texture, sensory properties, and shelf stability. Results: FCOC showed significantly higher (p<0.05) churning efficiency, fat content, and unsaturated fatty acids, with a lower melting point (27.33 ± 0.50 °C). Blending fermented creams improved the melting point (30.67 ± 0.57 °C) and texture stability at room temperature. Coconut cream enhanced cohesiveness and spreadability. NFCC had the highest overall sensory acceptability, while FMC scored highest for appearance. FCOC exhibited superior shelf stability with lower peroxide values and microbial counts. Conclusion: The blended fermented spread offers a promising method for improving healthy fat while enhancing the texture stability and cost-effectiveness of the process. This method may avoid chemical hydrogenation-induced trans-fat formation in plant-based fat spreads.

Downloads

Download data is not yet available.

References

[1] Aiome GN, Fernando SP, Kuruppu V, Jayampathi C, Samarakoon SMA. Impact of home garden coconut cultivation on coconut kernel-based industries in Sri Lanka [Internet]. Colombo: Hector Kobbekaduwa Agrarian Research and Training Institute; 2021 [cited 2025 Jul 11]. Available from: http://www.harti.gov.lk/images/download/reasearch_report/new1/Report_240_or_web.pdf.

[2] Narayana NMNK, Fernando S, Samaraweera GC. Awareness and attitude towards functional dairy products among consumers in the Western Province of Sri Lanka. Turk J Agric Food Sci Technol [Internet]. 2020 [cited 2025 Jul 11];8(6):1308–14. Available from: https://doi.org/10.24925/turjaf.v8i6.1308-1314.3326.

[3] Ewe JA, Loo SY. Effect of cream fermentation on microbiological, physicochemical, and rheological properties of Lactobacillus helveticus butter. Food Chem [Internet]. 2016 [cited 2025 Jul 11];201:29–36. Available from: https://doi.org/10.1016/j.foodchem.2016.01.049.

[4] Abd Rahim MH. Palm milk: A nutritious, sustainable, and versatile plant-based alternative to coconut milk. Food Rev Int [Internet]. 2025 [cited 2025 Jul 11];1–16. Available from: https://doi.org/10.1080/87559129.2025.2473018.

[5] Chen Y, Zhang Z, Chen Y, Li T, Zhang W. The role of fat content in coconut milk: Stability and digestive properties. Food Chem [Internet]. 2024 [cited 2025 Jul 11];446:138900. Available from: https://doi.org/10.1016/j.foodchem.2024.138900.

[6] Kummerow FA. The negative effects of hydrogenated trans fats and what to do about them. Atherosclerosis [Internet]. 2009 [cited 2025 Jul 11];205(2):458–65. Available from: https://doi.org/10.1016/j.atherosclerosis.2009.03.009.

[7] Cunniff P, editor. Official methods of analysis of AOAC International. Gaithersburg (MD): Association of Official Analytical Chemists; 1996.

[8] Codex Alimentarius Commission. Standard for butter (CODEX STAN A-1-1971, Rev. 1-1999, Amended 2003) [Internet]. Rome: FAO/WHO; 2003 [cited 2025 Jul 11]. Available from: https://www.fao.org/fao-who-codexalimentarius/codex-texts/list-standards/en/.

[9] Codex Alimentarius Commission. Standard for fat spreads and blended spreads (CODEX STAN 256-2007) [Internet]. Rome: FAO/WHO; 2007 [cited 2025 Jul 11]. Available from: https://www.fao.org/fao-who-codexalimentarius/codex-texts/list-standards/en/.

[10] Agabriel C, Cornu A, Journal C, Sibra C, Grolier P, Martin B. Tanker milk variability according to farm feeding practices: Vitamins A and E, carotenoids, color, and terpenoids. J Dairy Sci [Internet]. 2007 [cited 2025 Jul 11];90(10):4884–96. Available from: https://doi.org/10.3168/jds.2007-0171.

[11] Lucey JA. Cultured dairy products: An overview of their gelation and texture properties. Int J Dairy Technol [Internet]. 2004 [cited 2025 Jul 11];57(2–3):77–84. Available from: https://doi.org/10.1111/j.1471-0307.2004.00142.x.

[12] Marina AM, Man YC, Amin I. Virgin coconut oil: Emerging functional food oil. Trends Food Sci Technol [Internet]. 2009 [cited 2025 Jul 11];20(10):481–7. Available from: https://doi.org/10.1016/j.tifs.2009.06.003.

[13] Hasan F, Shah AA, Hameed A. Industrial applications of microbial lipases. Enzyme Microb Technol [Internet]. 2006 [cited 2025 Jul 11];39(2):235–51. Available from: https://doi.org/10.1016/j.enzmictec.2005.10.016.

[14] Kim YJ, Liu RH. Increase of conjugated linoleic acid content in milk by fermentation with lactic acid bacteria. J Food Sci [Internet]. 2002 [cited 2025 Jul 11];67(5):1731–7. Available from: https://doi.org/10.1111/j.1365-2621.2002.tb08714.x.

[15] Stobiecka M, Król J, Brodziak A. Antioxidant activity of milk and dairy products. Animals (Basel) [Internet]. 2022 [cited 2025 Jul 11];12(3):245. Available from: https://doi.org/10.3390/ani12030245.

Downloads

Published

2026-05-01

How to Cite

1.
Jayasooriya DGSC, PGI D. Development and Characterization of Fermented Fat Spread from Cow Milk and Coconut Milk Creams. Sumat. Med. J. [Internet]. 2026 May 1 [cited 2026 May 2];9(2):100-9. Available from: https://talenta.usu.ac.id/smj/article/view/21934

Issue

Vol. 9 No. 2 (2026): Sumatera Medical Journal (SUMEJ)

Section

Research Article

License

Copyright (c) 2026 Sumatera Medical Journal

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Sumatera Medical Journal (SUMEJ) and Faculty of Medicine as well as TALENTA Publisher Universitas Sumatera Utara as publisher of the journal.

Copyright encompasses exclusive rights to reproduce and deliver the article in all form and media. The reproduction of any part of this journal, its storage in databases and its transmission by any form or media, will be allowed only with a written permission from Sumatera Medical Journal (SUMEJ).

The Copyright Transfer Form can be downloaded here.
The copyright form should be signed originally and sent to the Editorial Office in the form of original mail or scanned document.

Similar Articles

<< < 1 2 

You may also start an advanced similarity search for this article.