Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt
Yükleniyor...
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ScienceDirect
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Fatty acids (FAs), free fatty acids (FFAs) and textural characteristics were determined in butter and
sadeyag (anhydrous butter fat) manufactured from ovine and bovine cream and yoghurt. The samples
made from cream and yoghurt had similar FA and FFA profiles and textural properties. Ovine milk fat
products had higher short- and medium-chain saturated fatty acid (SFA) content, while samples made
with bovine milk fat had higher long-chain SFA content. Ovine milk fat samples contained higher levels
of capric, myristic, stearic and oleic acids and lower levels of butyric and caproic acids than bovine milk
samples. Bovine milk fat products had firmer and poorer spreadability, and lower adhesiveness than
ovine milk fat products. Polyunsaturated fatty acid (PUFA) content of butter was higher than that of
sadeyag. Sadeyag was firmer and less spreadable than butter. Textural characteristics of the milk fat
products depended on the FA composition of the samples.
Açıklama
Anahtar Kelimeler
Kaynak
International Dairy Journal
WoS Q Değeri
Q2
Scopus Q Değeri
N/A
Cilt
126
Sayı
Künye
Karakus, M. S., Akgul, F. Y., Korkmaz, A., & Atasoy, A. F. (2022). Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt. In International Dairy Journal (Vol. 126, p. 105229). Elsevier BV. https://doi.org/10.1016/j.idairyj.2021.105229
Bağlantı
https://www.scopus.com/record/display.uri?eid=2-s2.0-85119073656&origin=SingleRecordEmailAlert&dgcid=raven_sc_affil_en_us_email&txGid=517bd450ac5510cb123473b5e4bd1e6d
https://doi.org/10.1016/j.idairyj.2021.105229
https://hdl.handle.net/20.500.12514/2944
https://www.webofscience.com/wos/woscc/full-record/WOS:000728658500021?AlertId=d383397b-4355-449e-9419-70f9e0e77c15&SID=E1579H1bfcewtgOvZ82
https://doi.org/10.1016/j.idairyj.2021.105229
https://hdl.handle.net/20.500.12514/2944
https://www.webofscience.com/wos/woscc/full-record/WOS:000728658500021?AlertId=d383397b-4355-449e-9419-70f9e0e77c15&SID=E1579H1bfcewtgOvZ82
