Storage stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk

Özkanlı, Oya; Kaya, Ahmet

doi:10.1016/j.foodchem.2005.10.052

Cited by 30 publications

(39 citation statements)

References 11 publications

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“…In addition, Fatouh, Mahran, El Gandour, and Singh (2007) reported that saturated fatty acid rate in butter oil made from buffalo milk was 70.72% and palmitic acid was also the major fatty acid (31.89%). Butter oil made from milk of other animal species was studied (Ö zkanli & Kaya, 2005;Sagdiç et al, 2004Sagdiç et al, ). Ö zkanli et al (2005 found a lower saturated fatty acid level (59.13%) and the major fatty acid was oleic acid (31.08%) in butter produced from sheep's milk.…”

Section: Oxidative Stability Tests Of Ttbo (Heating At 60 C)mentioning

confidence: 99%

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Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction

Samet-Bali¹,

Ayadi²,

Attia³

2009

LWT - Food Science and Technology

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Section: Oxidative Stability Tests Of Ttbo (Heating At 60 C)mentioning

confidence: 99%

“…A major portion of butter oil is utilized for culinary cooking (Ö zkanli & Kaya, 2005). Deterioration (lipolysis and oxidation) of butter oil due to several factors causes flavour impairment, lowers nutritional quality, and creates serious problems for storage stability.…”

Section: Introductionmentioning

confidence: 99%

Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction

Samet-Bali¹,

Ayadi²,

Attia³

2009

LWT - Food Science and Technology

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“…(2005), who reported that the most abundant SFA was palmitic acid, followed by myristic acid and stearic acid in some traditional Turkish cheesees. Özkanlı and Kaya (2007) found that major SFA in butter oil produced from pasteurised or nonpasteurised sheep’s milk were palmitic, stearic and myristic acid. In our study, the other predominant fatty acids were oleic, myristic and stearic acid in milk and cheese samples.…”

Section: Resultsmentioning

confidence: 99%

The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese

Zengin

Çakmak

Güler

et al. 2011

International Journal of Dairy Technology

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In this study, the effect of pasteurisation temperature on fatty acid composition of cheese was investigated. The fatty acid composition of raw and different heat‐treated milk, salt and salt‐free cheese were determined using cheese made from raw milk at temperatures varying between 70 and 90°C for 5 min. Generally, C 16:0 palmitic acid was the major fatty acid present in all milk and cheese samples. C 18:1 t11 vaccenic acid was the major trans fatty acid (TFA) in all samples. C 18:2 cis‐9, trans‐11 (Rumenic acid) was the major CLA isomer in these samples. Pasteurisation temperatures had no effect on TFA, CLA and fatty acid composition of the milk and cheese samples.

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“…The refractive index of fats and oils may be correlated with fatty acids content, free fatty acids content, saturation degree and oxidative state (Fatouh et al, 2005). Several researches were made on the refractive index of butter oil blended with palm oil (Ozkanli and Kaya, 2007) and (Samet-Bali et al, 2009). …”

Section: Iodine Value (Gi 2 /100 G Oil)mentioning

confidence: 99%

Utilization of High Quality Extracted Olive Oil in Manufacture of Modified Butter Blends

Hassan¹,

Abbas²,

Kassem³

et al. 2015

American J. of Food Technology

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Olive oil (Olea europaea L.) which extracted by pressure system from Koroneiki olive fruit variety by using 2% NaCl during malaxation step was used in manufacture of modified butter blends. Different ratios (5, 10, 15 and 20% w/w) olive oil/butter oil were applied to serve 4 treatments (A, B, C and D). The resultant modified butter blends were stored at 5±1°C for 6 weeks and assayed for organoleptic, physical and chemical properties. Obtained results showed that Free Fatty Acids (FFA) contents were increased by increasing oil percent either fresh or during cold storage. Peroxide Value (PV) took the same trend of FFA. On the other hand, Iodine Value (IV) increased by increasing the percent of olive oil and decreased gradually during storage at 5±1°C. Refractive Index (RI) was proportionally decreased by increasing of addition level of olive oil. Oxidative stability was also gradually increased by increasing percentage of oil and decreased during storage. Melting point took the same trend of RI. On the other, obtained data revealed that the modified butter blend made with 10% olive oil was the best treatment and it was acceptable for appearance, consistency and flavor. It gained the highest degrees, when fresh and during cold storage (5±1°C). Statistical analysis showed significant differences between oil percentage and storage period at (p#0.05). On the other side, fatty acid profile indicated that palmatic acid (C16:0) as saturated fatty acids and oleic acid (C18:1) as mono unsaturated fatty acids were the most abundant in control and all treatments. SO, it could be concluded that olive oil can be successfully used in preparing modified butter blend with good spreadability and satisfied properties.

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Storage stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk

Cited by 30 publications

References 11 publications

Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction

Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction

The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese

Utilization of High Quality Extracted Olive Oil in Manufacture of Modified Butter Blends

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