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

KARAKUŞ, Mehmet Şükrü; Akgül, Filiz Yildiz; Korkmaz, Aziz; Atasoy, Ahmet Ferit

doi:10.1016/j.idairyj.2021.105229

Cited by 14 publications

(7 citation statements)

References 33 publications

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“…It is noteworthy that after 28 days, short-chain FFAs were lower in MAP1 and MAP2-treated samples than in fresh Afyon Kaymak samples. Similar results were found in a study with cream butter made from sheep and cow milk [ 40 ]. The FFA values for the control group samples on day 28 of our study were higher than the FFA values found in the literature [ 40 ].…”

Section: Resultssupporting

confidence: 90%

“…Similar results were found in a study with cream butter made from sheep and cow milk [ 40 ]. The FFA values for the control group samples on day 28 of our study were higher than the FFA values found in the literature [ 40 ]. The FFA values of samples packaged with MAP1 and MAP2 were lower than the FFA values of cream butter samples prepared from sheep and cow milk (except for C18 and C18.1 bovine cream butter FFA).…”

Section: Resultssupporting

confidence: 90%

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The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk’s Concentrated Cream

Koyuncu

Batur

2023

Molecules

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Concentrated cream (CC) is a dairy product containing more than 60% milk fat. CC has a very short shelf life because it is made from unripe cream. The present study aims to determine how packaging with reducing gas (H2) and nitrogen (N2) affects the quality properties and shelf life of CC. For this purpose, lipolysis, oxidation, color, microbiological, and free fatty acid development and the fatty acid composition of modified atmosphere packaged (MAP) CC samples were studied for 28 days. For MAP1, 96% N2 + 4% H2 was used, and for MAP2, 100% N2 and air was used for the control group. During storage, MAP1 samples remained at lower lipolysis (ADV and FFA) and oxidation levels than MAP2 and the control group. The MAP1 and MAP2 methods preserved the color of the samples and reduced the microbial growth rate. A lower formation of free fatty acids was observed in the samples packed with MAP1 and MAP2 than in the control group. The results showed that hydrogen gas positively affected the quality and storage time of samples.

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Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 90%

The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk’s Concentrated Cream

Koyuncu

Batur

2023

Molecules

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“…These findings are consistent with the observations of Espert et al [ 22 ], who characterized butters of higher hardness compared to spreadable fats but lower compared to anhydrous milk fats. Lower spreadability and adhesiveness of butter products, prepared from ordinary cow milk, can be associated with their fatty-acid composition, characterized by higher long-chain saturated fatty-acid content [ 23 ].…”

Section: Resultsmentioning

confidence: 99%

Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market

Lapčı́ková

Lapčík

Valenta

et al. 2022

Foods

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The aim of this study was to assess the functional properties of butters, spreadable fats, and shortenings, collected from the Czech market, in correlation with their nutritional values declared by the producers. Various methods were applied to determine relevant parameters of the products. Using penetration tests, samples were characterized by specific textural attributes according to their composition and processing type, particularly for the presence of milk/vegetable fats. Using differential scanning calorimetry (DSC), thermal peaks corresponding to medium- and high-melting triacylglycerol fractions were detected in the ranges 15–16 °C and 31.5–34.5 °C, respectively. Rheological analysis revealed that the viscoelasticity of samples was related to frequency behavior of the fat structure, characterized by the dominance of elastic modulus (G′) over viscous modulus (G″) up to the frequency of 10 Hz. This indicated good emulsion stability of the products in the region of linear viscoelasticity. For spreadable fats, the structure was resistant to phase separation in the whole frequency range under study (0.1–100 Hz). The results showed that the applied techniques can be successfully used to characterize the processing and compositional quality of butters and vegetable fats.

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“…Despite the quantitative importance of medium and long-chain FFAs, they are not the main contributors to cheese flavour (Atasoy and Türkoğlu, 2008) Kırdar and Atamer (2021) reported that acetic, butyric, caproic, caproic, caprylic and capric acids showed the fastest increase in ripening time in a study they conducted with Tulum cheese. Short and medium chain fatty acids are generally hydrolyzed by lipoprotein lipase (Karakus et al, 2022). Tekin and Güler (2021) reported that oleic acid was the highest in terms of FFAs in Tulum cheese samples ripened with different packaging materials, followed by stearic, myristic, and capric acid.…”

Section: Free Fatty Acids Of İzmir Tulum Cheesesmentioning

confidence: 99%

Şarap Üretim Atıklarından Elde Edilen Farklı Üzüm Posalarının İzmir Tulum Peynirinin Olgunlaşmasına Etkisi: Yağ Asidi Bileşimi, Serbest Yağ Asitleri ve Uçucu Bileşikler Üzerine Bir Araştırma

ATALAY,

YILDIZ-AKGÜL,

KINIK

2023

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi

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This research aimed to examine the fatty acids, free fatty acids, and volatile compounds of İzmir Tulum cheeses ripened in brines prepared using different grape pomaces from wine production waste. For this purpose, four groups of Izmir Tulum cheese were produced: white wine waste: sultaniye grape pomace (W), red wine waste: petit-verdot grape pomace (R), red and white wine mixture waste: 1:1 mixture of sultaniye and petit-verdot (RW) and control: pomace-free group (C). Among the short chain fatty acids, butyric (C4), caproic (C6), caprylic (C8) and capric (C10) acids were determined in all cheese samples. Long chain fatty acids such as myristic (C14), palmitic (C16) and oleic (C18:1) acids were found in high amounts. The most abundant free fatty acids in all cheese samples were oleic acid (C18:1) followed by stearic acid. Butyric (C4) and caproic (C6) acid contents increased during storage and were highest in RW and R samples at the end of storage. A total of 32 volatile components (12 acids, 3 alcohols, 9 esters, 3 terpenes, 2 hydrocarbons, 3 other compounds) were detected in İzmir Tulum cheese samples during the ripening period. It was observed that the volatile components content varied according to the grape pomace type (p

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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

Cited by 14 publications

References 33 publications

The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk’s Concentrated Cream

The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk’s Concentrated Cream

Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market

Şarap Üretim Atıklarından Elde Edilen Farklı Üzüm Posalarının İzmir Tulum Peynirinin Olgunlaşmasına Etkisi: Yağ Asidi Bileşimi, Serbest Yağ Asitleri ve Uçucu Bileşikler Üzerine Bir Araştırma

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