KÜLTÜRLÜ VE KÜLTÜRSÜZ TEREYAĞLARINDAN FARKLI SICAKLIKLARDA ÜRETİLEN SADEYAĞLARIN BAZI ÖZELLİKLERİNİN KARŞILAŞTIRILMASI

Abstract

Bu çalışmada, tereyağı üretiminde kültür kullanımının ve farklı sıcaklık uygulamalarının bu tereyağlarından üretilen sadeyağların bazı özellikleri üzerine etkisinin belirlenmesi amaçlanmıştır. Kültür eklenen (kültürlü - Grup 1) ve kültür eklenmeyen (kültürsüz - Grup 2) kremalardan üretilen tereyağları, 60, 90 ve 120°C'de sadeyağa işlenmiş ve +4°C'de 60 gün depolanmıştır. Analiz sonuçları, her iki grup tereyağı örneğinde de asitlik, su aktivitesi, tiyobarbitürik asit (TBA), kolesterol, lipoliz değerleri ile maya ve küf ve lipolitik mikroorganizma sayılarının hammadde tereyağlarına göre daha düşük olduğunu göstermiştir. Depolama sonunda her iki grupta da 60 ve 90ºC'de üretilen sadeyağların peroksit değerleri aynı hammaddeden üretilen tereyağlarının peroksit değerlerinden daha düşükken, 120ºC'de işlenen sadeyağların peroksit değerleri üretildiği tereyağlarının peroksit değerlerine göre daha yüksek bulunmuştur. Hammadde, üretim sıcaklığı ve depolama süresi sadeyağın incelenen özellikleri üzerinde genellikle önemli bir etki yapmıştır.

Keywords

• Tereyağı
• sadeyağ
• kolesterol
• lipoliz
• oksidasyon

COMPARISON OF SOME PROPERTIES OF BUTTER OIL PRODUCED FROM CULTURED AND UNCULTURED BUTTER AT DIFFERENT TEMPERATURES

Abstract

This study objective was to determine the effect of the use of culture and temperature applications in butter production on some properties of butter oil produced from these butter. Cultured (Group 1) and uncultured (Group 2) butter were processed into butter oil at 60, 90, and 120C and were stored at +4C for 60 days. Analyses revealed that the acidity, water activity, thiobarbituric acid cholesterol, lipolysis values and the yeast-mold and lipolytic microorganism counts of butter oil samples were lower than in the corresponding butter samples. At the end of the storage period, for both groups, the peroxide values of the butter oils produced at 60 and 90C were lower than those of the counterpart butters, while the butter oils processed at 120C had higher peroxide values. Raw matter, production temperature and storage time generally had a significant effect on the analyzed properties of butter oil.

Keywords

• Butter
• butter oil
• cholesterol
• lipolysis
• oxidation

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