Comparison of characteristics and fatty acid profiles of traditional Turkish yayik butters produced from goats', ewes' or cows' milk


Sagdic O. , DONMEZ M., DEMIRCI M.

FOOD CONTROL, cilt.15, ss.485-490, 2004 (SCI İndekslerine Giren Dergi)

Özet

The physicochemical, microbiological and organoleptic characteristics and fatty acid compositions of Turkish yayik butter made from yoghurt were studied. Yayik butters were produced experimentally from goats', ewes' or cows' milk. Statistically, the differences between the physicochemical characteristics of yayik butters were generally significant. Streptococcus thermophilus counts (log cfu/g) of the butters produced from goats', ewes' and cows' milk were determined as 5.93 +/- 0.04, 5.42 +/- 0.17 and 6.30 +/- 0.14, respectively. In addition, the Lactobacillus delbrueckii ssp. bulgaricus counts of the butters were 5.73 +/- 0.10, 5.20 +/- 0.14 and 5.80 +/- 0.14, respectively. In this research, fatty acid compositions of yayik butters were determined by the gas-liquid chromatography method. The contents of saturated fatty acids (%), monounsaturated (%) and polyunsaturated fatty acids (%) were found to be 73.88 +/- 0.62, 21.20 +/- 0.94 and 1.44 +/- 0.01, and in goats' yayik butter, 69.10 +/- 0.36, 20.22 +/- 0.76 and 2.96 +/- 0.06 in ewes' yayik butter, 67.06 +/- 0.30, 24.01 +/- 0.84 and 1.34 +/- 0.01 in cows' yayik butter, respectively. The yayik butter made from goats' milk had the most acceptable organoleptic characteristics. (C) 2003 Elsevier Ltd. All rights reserved.