Tereyağlarinin Fi̇zi̇koki̇myasal, Oksi̇dati̇f Ve Termal Özelli̇kleri̇ni̇n Değerlendi̇ri̇lmesi̇

Abstract

This study aimed to evaluate the marketed butters in terms of physicochemical properties, oxidation levels, thermal behaviors, fatty acid composition, and quality matching of them with Turkish national standards. The mean value of investigated butters (n=28) was: moisture 20.67%, fat 74.53%, non-fat solids content 4.39%, salt 0.19%, lactic acid 0.65%, oleic acid 1.55% (m/m), acid value 4.04 mg KOH/g fat, peroxide value 3.25 meq O2/ kg fat and thiobarbituric acid value 0.09 mg MA/kg fat. The samples' average saturated, monounsaturated and polyunsaturated fatty acid contents were 68.30%, 27.90% and 2.98%, respectively. The butters melted completely at a temperature varied from 28.58 to 36.80°C. The solid fat content (SFC) of the butters was also investigated and the melting temperatures of the butters were aligned with SFC values. The results showed that examined butters did not completely agree with Turkish Food Regulations.