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- Title
Farklı Starter Kültürler ile Yoğurt ve Kremadan Üretilen Tereyağlarının Oksidasyon Stabilitesi ve Bazı Özellikleri.
- Authors
Gündoğdu, Engin; Çakmakçı, Songül
- Abstract
This research was carried out to determine some physicochemical and oxidative stability properties in yoghurt and cream butters produced without inoculation of starter culture (control sample), [B: Lactococcus lactis subsp. lactis biovar. diacetylactis (2%)], [C: Leuconostoc mesenteroides subsp. cremoris (2%)] and the combination of these cultures [D: B (1%) + C (1%)]. Butter samples were stored at 4±1°C and analyzed [(dry matter, fat, pH, acidity, free fatty acidity (SYA), peroxide value (PV) and thiobarbutyric acid value (TBA)] on the storage days of 1, 15, 30, 45, and 60. Butter samples had higher values in terms of pH, dry matter and fat contents than others while their acidity was found lower. On the other hand, SYA values were higher in yoghurt butters and they increased in both types of butter during storage. The lowest PV value was found in yoghurt butter sample produced with D starter culture, and control (A) and C culture in cream butter samples. TBA values increased during storage in both types of butter, and the lowest TBA value was determined in yoghurt butter produced with mixed culture (D). In the two butter varieties produced with mixed culture (D), general acceptability scores were found higher at the end of storage. In conclusion, it can be said that starter culture is important in preventing oxidation, which is an important quality criterion in butter, and in this context, it can be used in the production of yoghurt butter, but more studies are needed for the selection of an appropriate strain.
- Subjects
BUTTER; LEUCONOSTOC mesenteroides; LACTOCOCCUS lactis; YOGURT; PREVENTION; FAT
- Publication
Academic Food Journal / Akademik GIDA, 2020, Vol 18, Issue 3, p279
- ISSN
1304-7582
- Publication type
Article
- DOI
10.24323/akademik-gida.818131