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

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dc.authoridSagdic, Osman/0000-0002-2063-1462
dc.authorwosidSagdic, Osman/AAX-3679-2020
dc.contributor.authorSagdiç, O
dc.contributor.authorDönmez, M
dc.contributor.authorDemirci, M
dc.date.accessioned2024-06-12T11:17:27Z
dc.date.available2024-06-12T11:17:27Z
dc.date.issued2004
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1016/j.foodcont.2003.07.003
dc.identifier.endpage490en_US
dc.identifier.issn0956-7135
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-1842666740en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage485en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2003.07.003
dc.identifier.urihttps://hdl.handle.net/20.500.14551/24699
dc.identifier.volume15en_US
dc.identifier.wosWOS:000222056300011en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectYayik Butteren_US
dc.subjectPhysicochemicalen_US
dc.subjectMicrobiologicalen_US
dc.subjectOrganoleptic Characteristicsen_US
dc.subjectFatty Acid Compositionsen_US
dc.subjectYogurten_US
dc.titleComparison of characteristics and fatty acid profiles of traditional Turkish yayik butters produced from goats', ewes' or cows' milken_US
dc.typeArticleen_US

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