Evaluation of Chemical and Microbiological Characteristics and Fatty Acid Profiles of Butter Samples Collected from the Black Sea Region of Turkey

Abstract

Butter is produced from cream or yoghurt in dairy factories and on farms in Turkey; the traditional butter made from yoghurt is called 'Yayik butter' and has been produced for centuries 1. Factory-produced butter is generally made from cream, packaged in aluminium foil, plastic or paper and then stored at between 4 and 18 ºC 2. According to the Turkish Butter Standards, butter is described as "a dairy product obtained from cream or yoghurt" and as "having a characteristic flavour, odour and consistency" 3. The components of butter are legislated in a number of countries and the product usually includes 80-84 % milk fat, 15.3-15.9 % water, 1 % non-fat dry matter and 0.03-1.8 % salt 4. To produce butter from cream, the cream is first pasteurized at 90-95 ºC for 15-20 min, followed by cooling to 15-20 ºC. The cream is then churned for ca. 60-70 min, at which time the fat globules coalesce. The buttermilk is removed and the butter is washed once or twice before the slabs are wrapped 2. In the Black sea region, milk products are mainly produced in small factories that generally use simple methods and with little regard to the raw material source, quality and hygiene history of milk used. For these reasons, the composition and hygiene qualities of dairy products are not guaranteed 5 .

Tereyağlarinin Fi̇zi̇koki̇myasal, Oksi̇dati̇f Ve Termal Özelli̇kleri̇ni̇n Değerlendi̇ri̇lmesi̇

“…Lactic acid of the butters ranged between 0.32 and 0.98% (m/m) and the mean value is 0.49% (m/m) (Table 1). The mean titratable acidity values of the investigated butters were lower than reported values of butter obtained from the Black sea region (mean= 0.55%, m/m) (Dervisoglu et al, 2013) and obtained from Trabzon, Turkey (mean= 0.86%, m/m) (Akgül et al, 2021). High titratable acidity (% lactic acid) can be associated with undesirable microflora and the use of lowquality milk for the production of butter (Demirkol et al, 2016).…”

“…Butyric acid is another important fatty acid of butters. Butyric acid is reported as a potent inhibitor of cancer cell proliferation, whereas it is also responsible for the rancidity of butter resulting from lipolysis (Dervisoglu et al, 2013). Investigated butters contain two essential fatty acids, linoleic and linolenic acids, at the average percentages of 0.35 and 1.27, respectively.…”

Evaluation of butter produced from whey and milk fat in terms of some quality criteria and fatty acid compositions

“…Butter samples from the East Black sea Region of Türkiye were lighter (78.49), redder (-1.3), and yellower (24.74) than the samples analyzed in the current study. One possible comment for these results is that the feeds in that region may embody higher amounts of β-carotene [33].…”

Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product

“…The fatty acid composition was determined using gas chromatography (GC) after the esterification of cold extracted fat according to a study performed by Dervisoglu et al (2013) with some modifications.…”