Butter For Cheesemaking: Limitations and Prospects

Irina Ostroukhova; Elena Topnikova; Yuliya Sumerkina; Dmitry Ostroukhov; Igor Smykov

doi:10.21603/1019-8946-2026-4-98

UDC

BUTTER FOR CHEESEMAKING: LIMITATIONS AND PROSPECTS Butter For Cheesemaking: Limitations and Prospects

АА Аа

Published in Dairy industry · Pages 66–76 · Rubric: Research Article

DOI: https://doi.org/10.21603/1019-8946-2026-4-98 · EDN: IDBQVV

Received: 18.03.2026 Accepted: 09.06.2026 Published: 17.08.2026 Language of publication: RUS

Authors

Irina Ostroukhova

Elena Topnikova

Yuliya Sumerkina

Dmitry Ostroukhov

Igor Smykov

SPIN

Irina Ostroukhova

Academic degree: candidate of technical sciences

All-Russian Research Institute of Butter and Cheese Production, Gorbatov Federal Center for Food Systems Russian Federation · Uglich

Elena Topnikova

Academic degree: doctor of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation

Yuliya Sumerkina

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, Uglich Russian Federation · Uglich

Dmitry Ostroukhov

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

Igor Smykov

Academic degree: doctor of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

SPIN

ABSTRACT

The research compared the cheesemaking properties of regular and lactose-free buttermilk obtained during butter production via cream churning and high-fat cream transformation. Compared to skim milk, buttermilk required, on average, four times more milk-clotting enzyme to coagulate, regardless of lactose hydrolysis. Adding calcium chloride and increasing acidity significantly enhanced the coagulation process. Buttermilk gel demonstrated a 25% lower relative viscosity, resulting in a weak and flaky curd. Buttermilk produced by high-fat cream transformation exhibited even poorer curd firmness than that obtained from cream churning, due to its lower protein content and acidity. Trial cheesemaking from churned buttermilk involved thermal-acid and rennet-acid coagulation. Buttermilk proved to be a viable raw material for soft cheese production; however, cheese formulation and technological parameters require further optimization.

KEYWORDS

buttermilk, lactose-free buttermilk, buttermilk cheese, thermo-acid coagulation, rennet-acid coagulation

Funding

The article was prepared as part of the research carried out under the state assignment FGUS 2024-008 of the V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences.

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Ostroukhova I. L., Topnikova E. V., Sumerkina Y. S., Ostroukhov D. V., Smykov I. T. Butter For Cheesemaking: Limitations and Prospects // Dairy industry. 2026. pp. 66-76. DOI: https://doi.org/10.21603/1019-8946-2026-4-98. EDN: IDBQVV. (Date of access 19.08.2026).

MLA

Irina Ostroukhova, Topnikova E. V., Sumerkina Y. S., Ostroukhov D. V., Smykov I. T.. "Butter For Cheesemaking: Limitations and Prospects." Dairy industry (2026): 66-76. DOI: https://doi.org/10.21603/1019-8946-2026-4-98. EDN: IDBQVV.

APA

Ostroukhova I. L., Topnikova E. V., Sumerkina Y. S., Ostroukhov D. V., Smykov I. T. (2026). Butter For Cheesemaking: Limitations and Prospects. Dairy industry, 66-76. https://doi.org/10.21603/1019-8946-2026-4-98 EDN: IDBQVV.

Chicago

Irina Ostroukhova, Topnikova E. V., Sumerkina Y. S., Ostroukhov D. V., Smykov I. T.. "Butter For Cheesemaking: Limitations and Prospects." Dairy industry, no. (2026): 66-76. https://doi.org/10.21603/1019-8946-2026-4-98. EDN: IDBQVV.

WIKI

{{cite journal | author = Ostroukhova I. L., Topnikova E. V., Sumerkina Y. S., Ostroukhov D. V., Smykov I. T. | title = Butter For Cheesemaking: Limitations and Prospects | journal = Dairy industry | year = 2026 | pages = 66-76 | doi = 10.21603/1019-8946-2026-4-98 }} EDN: IDBQVV

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