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

Abstract

Fatty acids (FAs), free fatty acids (FFAs) and textural characteristics were determined in butter and sadeyag (anhydrous butter fat) manufactured from ovine and bovine cream and yoghurt. The samples made from cream and yoghurt had similar FA and FFA profiles and textural properties. Ovine milk fat products had higher short- and medium-chain saturated fatty acid (SFA) content, while samples made with bovine milk fat had higher long-chain SFA content. Ovine milk fat samples contained higher levels of capric, myristic, stearic and oleic acids and lower levels of butyric and caproic acids than bovine milk samples. Bovine milk fat products had firmer and poorer spreadability, and lower adhesiveness than ovine milk fat products. Polyunsaturated fatty acid (PUFA) content of butter was higher than that of sadeyag. Sadeyag was firmer and less spreadable than butter. Textural characteristics of the milk fat products depended on the FA composition of the samples.