Some chemical and microbiological properties of the butter and the butter oil produced from the same raw material


Findik O., Andiç S.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.86, ss.233-239, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 86
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.lwt.2017.08.002
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.233-239

Özet

In this study, it was aimed to determine various characteristics of butter samples obtained from Van market and butter oil produced from these butters. Fat, acidity value, water activity (a(w)), peroxide value (PV), lipolysis (ADV), cholesterol, total fatty acid, free fatty acid compositions and conjugated linoleic acid determinations were made in butter and butter oil samples. Minimum and maximum values of the butter and butter oil samples respectively for free fatty acids, cholesterol, a(w), peroxide and acidity values were determined as; 2415-27640 and 2026-14666 (mg/kg), 258-334 and 214-262 (mg/100 g fat), 0.96-1.00 and 0.48-0.82, 1.2-7.4 and 43-10.5 (meqO(2)/kg fat), and 0.2-2.2 and 0.05-1.7 (mL/100 g) respectively. Conjugated linoleic acid content of butter and butter oil varied from 0.5 to 1.7 and from 0.2 to 0.9 (g/100 g in total fatty acids) respectively. In general yeast mould, lipolytic bacteria and lactic acid bacteria counts of butter oil were lower than butter. A positive correlation between aw and yeast mould, lipolytic bacteria and lactic acid bacteria counts and among total free fatty acids contents, acidity values and ADV was observed. (C) 2017 Elsevier Ltd. All rights reserved.