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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

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dc.contributor.authorKorkmaz, Aziz
dc.contributor.authorYıldız Akgül, Filiz
dc.contributor.authorKorkmaz, Aziz
dc.contributor.authorAtasoy, Ahmet Ferit
dc.date.accessioned2021-11-23T05:59:16Z
dc.date.available2021-11-23T05:59:16Z
dc.date.issued2022
dc.departmentMAÜ, Fakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractFatty 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.en_US
dc.description.citationKarakus, M. S., Akgul, F. Y., Korkmaz, A., & Atasoy, A. F. (2022). 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. In International Dairy Journal (Vol. 126, p. 105229). Elsevier BV. https://doi.org/10.1016/j.idairyj.2021.105229en_US
dc.identifier.doi10.1016/j.idairyj.2021.105229
dc.identifier.scopus2-s2.0-85119073656
dc.identifier.urihttps://www.scopus.com/record/display.uri?eid=2-s2.0-85119073656&origin=SingleRecordEmailAlert&dgcid=raven_sc_affil_en_us_email&txGid=517bd450ac5510cb123473b5e4bd1e6d
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2021.105229
dc.identifier.urihttps://hdl.handle.net/20.500.12514/2944
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000728658500021?AlertId=d383397b-4355-449e-9419-70f9e0e77c15&SID=E1579H1bfcewtgOvZ82
dc.identifier.volume126en_US
dc.identifier.wosWOS:000728658500021
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherScienceDirecten_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleEvaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurten_US
dc.typeArticleen_US
dspace.entity.typePublication
relation.isAuthorOfPublication90b63c5a-ac34-49c0-b6ec-ace55d660cb1
relation.isAuthorOfPublication.latestForDiscovery90b63c5a-ac34-49c0-b6ec-ace55d660cb1

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