Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter

Gündoğdu, Engin; Çakmakçı, Songül; Hayaloğlu, Ali Adnan

doi:10.15567/mljekarstvo.2020.0305

Cited by 9 publications

(3 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…96/2011). These results are higher than the findings reported by Gundogdu et al (2019). Also, the opposite to previously research butter made from cream had lower total solids than yoghurt samples.…”

Section: Chemical Composition and Peroxide Degreecontrasting

confidence: 94%

Profile of fatty acid and pesticide residues of cream and yoghurt butter during storage

Sulejmani

2022

Mljekarstvo

View full text Add to dashboard Cite

Butter samples produced from cream (C) or yoghurt (Y) were evaluated for fatty acid (FA) composition and pesticide residues. The results showed that yoghurt butter has a higher health-promoting index (HPI) compared to the cream butter and overall acceptability scores at the end of storage. The yoghurt butter contained 62.81 g 100 g-1 saturated, 3.50 g 100 g-1 monounsaturated, and 2.44 g 100 g-1 polyunsaturated fatty acids whereas the cream butter contained 69.99 g 100 g-1 saturated, 3.57 g 100 g-1 monounsaturated and 2.81 g 100 g-1 polyunsaturated fatty acids, respectively. The peroxides levels varied from 0.90 for the cream to 1.44 mEq O2 kg-1 for yoghurt butter samples. The moisture content varied from 16.21 to 13.19 and 13.83 to 13.57 g 100 g-1 and the total lipid content varied from 77.5 to 79.5 and 83.0 to 83.5 g 100 g-1 for cream and yoghurt butter samples, respectively. The 13 pesticide compounds in butter samples did not exceed the legal limits.

show abstract

Section: Chemical Composition and Peroxide Degreecontrasting

confidence: 94%

Profile of fatty acid and pesticide residues of cream and yoghurt butter during storage

Sulejmani

2022

Mljekarstvo

View full text Add to dashboard Cite

show abstract

“…Cream is the main raw material to produce butter and reflects its properties in butter quality. Cream fermentation with starter cultures impacts the physicochemical and sensory properties of butter and influences its nutritional composition, texture and shelf life [14,15]. Usually, cream undergoes fermentation with mesophilic lactic acid bacteria, namely Lactococcus lactis ssp.…”

Section: Introductionmentioning

confidence: 99%

Sheep’s Butter and Correspondent Buttermilk Produced with Sweet Cream and Cream Fermented by Aromatic Starter, Kefir and Probiotic Culture

Silva

Pires

Gomes

et al. 2023

Foods

View full text Add to dashboard Cite

Small ruminant dairy products are common in some Mediterranean countries, in the Middle East and Africa, and can play a particular role in the development of rural areas. Butter has been the object of few research studies aimed at evaluating its potential as a vehicle for probiotic microorganisms. Moreover, the recovery of fermented buttermilk with functional properties can be considered an excellent opportunity to value this dairy byproduct. Therefore, the purpose of the present work was to develop different sheep butters and respective buttermilks after cream fermentation by: (1) a mesophilic aromatic starter (A); (2) a kefir culture (K); and (3) a mixture of probiotic bacteria (P). The butters and buttermilk produced with fermented cream were compared with non-fermented sweet cream (S) butter or buttermilk, respectively, regarding their physicochemical, microbiological and sensory characteristics. The production yields (%, w/v) obtained for butter were: S (44.48%), A (36.82%), K (41.23%) and P (43.36%). S, A and K butters had higher solids, fat and ashes contents than P butter. The probiotic butter had a total fat of ca. 75% (w/w), below the legal limits, while all others had fat levels above 81.5%. In all samples, the pH decreased and the acidity increased over 90 days of refrigerated storage. These variations were more evident in the P butter, which agrees with the highest lactic acid bacteria counts found in this sample. Differences in color between samples and due to storage time were also observed. In general, the butter samples tended to become darker and yellower after the 60th day of storage. Texture analysis showed comparable results between samples and greater hardness was observed for the P butter, most probably due to its higher relative saturated fatty acids content (66.46% compared to 62–64% in S, A and K butters). Regarding rheological properties, all butters showed pseudoplastic behavior, but butter P had the lowest consistency index (249 kPa.sn−1). The probiotic butter and the corresponding buttermilk had viable cell counts greater than 7 Log CFU/g, indicating their suitability as probiotic carriers. All products were well accepted by consumers and small, but non-significant, differences (p > 0.05) were observed in relation to the sensory parameters evaluated. In general, it can be concluded that the use of adequate starter cultures can allow the production of innovative and potentially healthier products, alongside the valorization of dairy byproducts, improving the income of small-scale producers.

show abstract

“…The present work identified S -methyl thioacetate, ethyl (methylthio) acetate, dimethyl disulfide, 2-methylthiophene, 3-methylthiophene, and dimethyl trisulfide in Ponkan mandarin juice for the first time. Furthermore, according to the previous studies, S -methyl thioacetate, with a cabbage-like odor, was also found in oolong tea, yogurt, and Chinese liquor, representing a degradation product of l -leucine and l -valine . Ethyl (methylthio) acetate with a green odor is always found in many fruits such as durian, mango, and melon .…”

Section: Resultsmentioning

confidence: 75%

Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC–MS/PFPD

Cheng

et al. 2021

J. Agric. Food Chem.

View full text Add to dashboard Cite

Light-induced off-flavor compounds in Ponkan mandarin juice were investigated during its shelf-life by headspace solid-phase microextraction multidimensional gas chromatography−mass spectrometry/olfactometry (MDGC-MS/O) and a GC− MS/pulsed flame photometric detector (GC−MS/PFPD). A total of 34 aroma-active compounds with flavor dilution (FD) factors from 2 to 128 were tentatively identified by aroma extract dilution analysis-MDGC-MS/O. Among them, a light-induced off-flavor compound with a high FD factor, methional (cooked potato), was positively identified in the Ponkan mandarin juice at the end of the shelf-life. In addition, 11 volatile sulfur compounds (VSCs), including 6 screened shelf-markers (variable identification, VID > 0.80), were identified in Ponkan mandarin juice by a sulfur detector (PFPD). Four VSCs exhibited odor activity values exceeding 1. Three VSCs (methanethiol, dimethyl trisulfide, and methional) were confirmed as key light-induced off-flavor compounds in Ponkan mandarin juice based on addition/omission experiments. Furthermore, light irradiation accelerated the degradation of sulfur precursors (methionine and MMS) and the formation of these VSCs leading to an increase in off-flavor intensity.

show abstract

Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter

Cited by 9 publications

References 33 publications

Profile of fatty acid and pesticide residues of cream and yoghurt butter during storage

Profile of fatty acid and pesticide residues of cream and yoghurt butter during storage

Sheep’s Butter and Correspondent Buttermilk Produced with Sweet Cream and Cream Fermented by Aromatic Starter, Kefir and Probiotic Culture

Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC–MS/PFPD

Contact Info

Product

Resources

About