The oxidative and lipolytic stability of Yayik butter produced from different species of mammals milk (cow, sheep, goat) yoghurt

Senel E., Atamer M., Oztekin F. S.

FOOD CHEMISTRY, cilt.127, sa.1, ss.333-339, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 127 Sayı: 1
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.foodchem.2011.01.012
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.333-339
  • Anahtar Kelimeler: Yayik butter, Free fatty acids, Peroxide value, Goat milk, Sheep milk, Cow milk
  • Ankara Üniversitesi Adresli: Evet

Özet

Yayik butter, made from yoghurt, is one of the traditional dairy products in Anatolia In this study, some properties of Yayik butter produced from cow, sheep, and goat yoghurts have been observed during 30 days of storage at 4-5 degrees C. In this purpose yoghurts were produced from different species milks then these yoghurts were used as a raw material for production of Yayik butters samples. On the first day of the storage, differences in pH of serum among the butter produced from different mammals were statistically significant. The highest value of lactic acid was measured in the sample of sheep butter (SB). The level of lactic acid in Yayik butters was significantly different. Goat butter (GB) had weaker oxidative stability and significantly higher peroxide value than those of other samples. The highest accumulation of the free fatty acids has been detected in sample GB. All samples of Yayik butter received almost the same score on the first day of the storage, but on day 30 some flavour defects in sample GB were noted by the panelists. (C) 2011 Elsevier Ltd. All rights reserved.