Some Chemical Characteristics of Butters Obtained from Van Market


Altun İ., Andiç S., Tunçtürk Y., CECEN A., FINDIK O.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, vol.17, no.4, pp.645-648, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 17 Issue: 4
  • Publication Date: 2011
  • Journal Name: KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.645-648
  • Keywords: Butter, Chemical characteristics, Fatty acids
  • Van Yüzüncü Yıl University Affiliated: Yes

Abstract

In this study, it was aimed to determine various characteristics of butters obtained from Van market and to detect their accordance with the related standard. Minimum and maximum values of the samples for non-fat dry matter, moisture, fat, a(w), PV, TBA and lipolysis were determined as; 0.74-13.01%; 13.02-41.36%; 51.5-83.2%; 0.866-0.999; 2.52-12.79 mEq O-2/kg; 0.06-0.16 mg MA/kg and 0.323-37.149 ADV, respectively. Saturated, monounsaturated and polyunsaturated fatty acid contents of samples were detected to be varying between; 56.22-79.33%, 17.88-28.09% and 1.97-20.43%, respectively. When all of the criteria are taken into consideration, it was found that only one sample is in accordance with related standard entirely.