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Comparison of the Compositions of Butter and Butter Oil Produced in the Province of Hakkari

Yıl 2020, Cilt: 30 Sayı: Ek sayı (Additional issue), 928 - 937, 31.12.2020
https://doi.org/10.29133/yyutbd.717665

Öz

The aim of this study was to determine and compare certain properties of various butter and butter oils obtained from the province of Hakkari in Turkey. Butter and butter oil samples were produced by local producers using traditional methods from the same raw materials. Fat percentage and total dry matter were determined using the gravimetric method, peroxide values (PV), thiobarbituric acid (TBA), and cholesterol levels were measured using spectrophotometry, and acidity was determined by titration. The water activities (aw) of the samples were measured using a water activity meter. In addition, coliform bacteria, yeast and mould, and lipolytic microorganism counts were determined. Total dry matter and fat values of the butter oils were significantly higher than those of the butter samples. The fat-free dry matter, aw, ADV, cholesterol, and TBA values of the butter samples were generally higher than those of the butter oil samples. The counts of yeast and mould, lipolytic microorganism and coliform bacteria for the butter samples also exceeded those of the butter oil samples. Conversely, peroxide values were higher overall for the butter oil than the butter samples.

Kaynakça

  • Alimentarius, C. (2011). Milk and milk products. Rome: WHO and FAO.
  • Al-Khalifa, A. & Al-Kahtani H. (1993). Composition of ghee (Samn Barri's) from cow's and sheep's milk. Food Chem., 46, 373-375. doi: 10.1016/0308-8146(93)90007-3.
  • Asha, A., Manjunatha, M., Rekha, R. M., Surendranath, B., Heartwin, P., Rao, J., Magdaline, E. & Sinha, C. (2015). Antioxidant activities of orange peel extract in ghee (butter oil) stored at different storage temperatures. J. Food Sci. Technol, 52(12), 8220-8227. doi: 10.1007/s13197-015-1911-3.
  • Atamer, M. (2017). Tereyağı Teknolojisi. Ankara, Türkiye: Sidas.
  • Atamer, M. & Sezgin, E. (1984). The relation between the acid and peroxide values in determining lipolytic and oxidative deterioration of butter. Gıda, 9(6), 329.334.
  • Atasoy, A. F. & Türkoğlu, H. (2010). A study on investigation of free fatty acid contents of Sade Yag (Urfa Yagi) produced and marketed in Sanliurfa. Harran Üniversitesi Ziraat Fakültesi Derg., 14(2), 9-12.

  • Connolly, J. F., Murphy, J. J., O’Conner, C. B. & Headon, D. R. (1979). Relationship between lipolysed flavour and free fatty acid levels in milk and butter. Irish J. Food Sci. Technol, 3(2), 79-92.
  • Çakmakçı, S. & Tahmas Kahyaoğlu, D. (2018). A comparative study on some properties and oxidation stability during storage of butter produced from different animals' milk. Gıda, 43 (2), 283-293. doi: 10.15237/gida.GD17081.
  • Deeth, H. C. & Fitz-Geralds, C. H. (2006). Lypolytic enzymes and hydrolytic rancidity. In: P. F. Fox & P. L. H. McSweeney (Eds.), Advanced Dairy Chemistry (pp. 481-556). The USA: Springer Science+Business Media Inc., doi: 10.1007/0-387-28813-9_15.
  • Demirkaya, A. (2013). Tereyağında tiyobarbiturik asit (TBA) testi ile lipid oksidasyonunun değerlendirilmesi. Atatürk Üniversitesi Vet. Bil. Derg., 8(3), 237-240.
  • Downey, W. K. (1980). Review of the progress of dairy science: Flavour impairment from pre- and post-manufacture lipolysis in milk and dairy products. J. Dairy Res., 47, 237-252.
  • Dvorák, L., Luzova, T. & Sustova, K. (2016). Comparison of butter quality parameters available on the Czech market with the use of FT NIR technology. Mljekarstvo, 66(1), 73-80. doi: 10.15567/mljekarstvo.2016.0108.
  • Egan, H., Kirk, R. S. & Sawyer, R. (1981). Oils and fats. In Egan, H. (Chief Ed.), Pearson's chemical analysis of foods (pp. 534-539). UK: Churchill Livingstone.
  • Fearon, A. M., Mayne, C. S. & Charlton, C. T. (1998). Effect of naked oats in the cow's diet on the oxidative stability of the milk fat. J. Sci. Food Agr., 76(4), 546-552. doi: 10.1002/(SICI)1097-0010(199804)76:4<546::AID-JSFA987>3.0.CO;2-S.
  • Fennema, O. R. (1996). Water and ice. In: Fennema O. R. (Chief Ed.), Food chemistry (pp. 17-94). The USA: Marcel Dekker Inc.
  • Fındık, O. & Andiç, S. (2017). Some chemical and microbiological properties of the butter and the butter oil produced from the same raw material. LWT - Food Sci. Technol., 86, 233-239. doi: 10.1016/j.lwt.2017.08.002.
  • Foley J., O’Donovan D. & Cooney C. (1971). Photocatalysed Oxidation of butter. J. Soc. Dairy Technol., 24, 38-44. doi: 10.1111/j.1471-0307.1971.tb01857.x.
  • Fox, P. F., Guinee, T. P., Cogan, T. M. & McSweeney, P. L. H. (2017). Fundamentals of cheese science. New York, USA: Springer.
  • Gómez, R. & Fernández-Salguero, J. (1992). Water activity and chemical composition of some food emulsions. Food Chem., 45(2), 91-93. doi: 10.1016/0308-8146(92)90015-T.
  • Guardiola, F., Codony, R. B., Rafecas, M. & Boatella, J. (1996). Biological effects of oxysterols: Current status. Food Chem. Toxicol., 34, 93-211. doi: 10.1016/0278-6915(95)00094-1.
  • Huppertz, T. & Kelly, A. L. (2006). Physical chemistry of milk fat globules. In: P. F. Fox, P. L. H. McSweeney (Eds.), Advanced Dairy Chemistry (pp. 173-204). The USA: Springer Science+Business Media Inc.
  • IDF (1991). International Dairy Federation. Routine methods for determination of free fatty acids in milk. IDF No. 265, pp. 26-32.
  • ISO (2003). Butter - Determination of moisture, non-fat solids and fat contents (ISO 3727-3:2003 / IDF 80-3:2003). www.iso.org/standard/29475.html Accessed: 16 December 2007.
  • ISO (2012). Milk and milk products - Determination of the titratable acidity of milk fat (ISO/TS 22113:2012 / IDF/RM 204:2012). www.iso.org/standard/56167.html Accessed: 20 October 2018.
  • Keenan, T. W., James Morré, D., Olson, D. E., Yunghans, W. N. & Patton, S. (1970). Biochemical and morphological comparison of plasma membrane and milk fat globule membrane from bovine mammary gland. J. Cell Biol., 44(1), 80-93. doi: 10.1083/jcb.44.1.80.
  • Kirazcı, A. & Javidipour, I. (2008). Some chemical and microbiological properties of ghee produced in Eastern Anatolia. Int. J. Dairy Technol., 61, 300-306. doi: 10.1111/j.1471-0307.2008.00402.x.
  • Knekt, P., Seppänen, R., Järvinen, R., Virtamo, J., Hyvönen, L., Pukkala, E. & Teppo, L. (1991). Dietary cholesterol, fatty acids, and the risk of lung cancer among men. Nutr. Cancer, 16, 267-275. doi: 10.1080/01635589109514165.
  • Kristensen, D. & Skibsted, L. H. (1999). Comparison of three methods based on electron spin resonance spectrometry for evaluation of oxidative stability of processed cheese. J. Agr. Food Chem., 47, 3099-3104. doi: 10.1021/jf981396p.
  • Mehta B. M. (2015). Chemical composition of milk and milk products. In: Cheung, P. C. K (Chief Ed.), Mehta, B. M. (Ed.), Handbook of food chemistry (pp. 511-553). Germany: Springer-Verlag.
  • Muehlhoff, E., Bennett, A. & McMahon, D. (Eds.) (2013). Milk and Dairy Products in Human Nutrition. Rome, Italy: Food and Agriculture Organization of the United Nations (FAO).
  • Nawar, W. W. (1996). Lipids. In: Fennema O. R. (Chief Ed.), Food chemistry (pp. 225-331), the USA: Marcel Dekker Inc.
  • Nestel, P. J., Chronopulos, A. & Cehun, M. (2005). Dairy fat in cheese raises LDL cholesterol less than that in butter in mildly hypercholesterolaemic subjects. Eur. J. Clin. Nutr., 59, 1059-1063. doi: 10.1038/sj.ejcn.1602211.
  • Nursten, H. E. (1997). The flavour of milk and dairy products: I. Milk of different kinds, milk powder, butter and cream. Int. J. Dairy Technol, 50(2), 48-56. doi: 10.1111/j.1471-0307.1997.tb01735.x.
  • O’Connor, T. P. & O’Brien, N. M. (2006). Lipid Oxidation. In: P. F. Fox & P. L. H. McSweeney (Eds.), Advanced Dairy Chemistry (pp. 557-600). The USA: Springer Science+Business Media Inc.
  • Osada, K., Kodama, T., Yamada, K. & Sugano, M. (1993). Oxidation of cholesterol by heating. J. Agr. Food Chem., 41, 1198-1202. doi: 10.1021/jf00032a006.
  • Özkanlı, O. & Kaya, A. (2007). Storage stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk. Food Chem., 100(3), 1026-1031. doi: 10.1016/j.foodchem.2005.10.052.
  • Öztürk, S. & Çakmakçı, S. (2006). The effect of antioxidants on butter in relation to storage temperature and duration. Eur. J. Lipid Sci. Technol., 108, 951-959. doi: 10.1002/ejlt.200600089.
  • Palmquist, D. L. (2006). Milk fat: origin of fatty acids and influence of nutritional factors thereon. In: P. F. Fox & P. L. H. McSweeney (Eds.), Advanced Dairy Chemistry (pp. 43-80). The USA: Springer Science+Business Media Inc.
  • Parodi, P. W. (2006). Nutritional significance of milk lipids. In: P. F. Fox & P. L. H. McSweeney (Eds.), Advanced Dairy Chemistry (pp.601-633). The USA: Springer Science+Business Media Inc.
  • Patton, S. (2017). Milk its remarkable contribution to human health and well-being. Routledge, New York, USA, 276 p. ISBN: 978-1138528123.
  • Ray, B. (2004). Fundamental food microbiology. The USA: CRC Press.
  • Rosenthal, I. (1991). Milk and dairy products. Properties and processing. Weinheim, Germany: VCH Verlagsgesellschaft mbH.
  • Samet-Bali, O., Ayadi, M. A. & Attia, H. (2009). Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction. LWT - Food Sci. Technol., 42(4), 899-905. doi: 10.1016/j.lwt.2008.11.007.
  • Searcy, R. L. & Bergquist, L. M. (1960). A new color reaction for the quantitation of serum cholesterol. Clin. Chem., 5: 192-199, doi: 10.1016/0009-8981(60)90035-8.
  • Seçkin, A. K. & Metin, M. (2005). The effect of process temperature and time on the occurrence of the products of cholesterol oxidation in butter. Int. J. Food Sci. Tech., 40: 903-906, doi: 10.1111/j.1365-2621.2005.01022.x.
  • Seçkin, K., Gürsoy, O., Kınık, O. & Akbulut, N. (2005). Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products. LWT - Food Sci. Technol., 38, 909-915. doi: 10.1016/j.lwt.2004.09.011.
  • Sieber, R. (2005). Oxidised cholesterol in milk and dairy products. Int. Dairy J., 15(3), 191-206. doi: 10.1016/j.idairyj.2004.07.013.
  • SPSS (1999). SPSS for Windows release 10.0. Chicago, USA.
  • Sserunjogi, M. L., Abrahamsen, R. K. & Narvhu, J. (1998). A review paper: Current knowledge of ghee and related products. Int. Dairy J., 8, 677-688. doi: 10.1016/S0958-6946(98)00106-X.
  • Şenelt, S. (1991). High performance liquid chromatographic analysis of cholesterol in butter and determination of margarine in adulterated samples (Ph.D dissertation). Ankara University, Graduate School of Health Sciences, Ankara, Turkey.
  • Tavlaşlar-Hocalar, B. (2011). Tereyağı Teknolojisi. İzmir, Türkiye: Ege Üniveristesi Basımevi.
  • Turkish Food Codex (2005). Notification No. 2005/19 on butter, milk butter based products and clarified butter, 12 April 2005 [LEX-FAOC108244].
  • TÜİK (2016). Süt ve süt ürünleri üretimi, Aralık haber bülteni. www.tuik.gov.tr/PreHaberBultenleri.do?id=24682 Accessed: 21 March 2017.

Hakkari Bölgesinden Temin Edilen Tereyağı ve Sadeyağların Bileşimlerinin Karşılaştırılması

Yıl 2020, Cilt: 30 Sayı: Ek sayı (Additional issue), 928 - 937, 31.12.2020
https://doi.org/10.29133/yyutbd.717665

Öz

Yapılan bu çalışmada, Hakkari bölgesinden elde edilen tereyağı ve sadeyağların bazı özelliklerinin belirlenmesi ve karşılaştırılması amaçlanmıştır. Tereyağı ve sadeyağ örnekleri, yerel üreticiler tarafından aynı hammaddeden geleneksel yöntemlerle üretilmiştir. Tereyağı ve sadeyağ örneklerinde yağ ve toplam kurumadde tayinleri gravimetrik yöntemle, peroksit değeri, TBA ve kolesterol tayinleri spektrofotometrik yöntemlerle, asitlik tayini ise titrimetrik yöntemle yapılmıştır. Örneklerin su aktiviteleri (aw) su aktivite tayin cihazı ile ölçülmüştür. Bununla birlikte örneklerdeki koliform grubu, maya-küf ve lipolitik mikroorganizma sayıları da belirlenmiştir. Çalışmadan elde edilen analiz bulgularına göre genelde sadeyağların toplam kurumadde ve yağ değerlerinin tereyağlarına göre istatistiki olarak önemli düzeyde yüksek olduğu bulunmuştur. Tereyağı örneklerinin yağsız kurumadde, aw, asitlik, ADV, kolesterol, TBA değerlerinin genelde sadeyağ örneklerinden yüksek olduğu bulunmuştur. Ayrıca tereyağı örneklerine ait koliform bakteri, maya-küf ve lipolitik mikroorganizma sayılarının da sadeyağ örneklerinden daha yüksek olduğu tespit edilmiştir. Buna karşın, peroksit değerlerinin genellikle sadeyağlarda daha yüksek olduğu tespit edilmiştir.

Kaynakça

  • Alimentarius, C. (2011). Milk and milk products. Rome: WHO and FAO.
  • Al-Khalifa, A. & Al-Kahtani H. (1993). Composition of ghee (Samn Barri's) from cow's and sheep's milk. Food Chem., 46, 373-375. doi: 10.1016/0308-8146(93)90007-3.
  • Asha, A., Manjunatha, M., Rekha, R. M., Surendranath, B., Heartwin, P., Rao, J., Magdaline, E. & Sinha, C. (2015). Antioxidant activities of orange peel extract in ghee (butter oil) stored at different storage temperatures. J. Food Sci. Technol, 52(12), 8220-8227. doi: 10.1007/s13197-015-1911-3.
  • Atamer, M. (2017). Tereyağı Teknolojisi. Ankara, Türkiye: Sidas.
  • Atamer, M. & Sezgin, E. (1984). The relation between the acid and peroxide values in determining lipolytic and oxidative deterioration of butter. Gıda, 9(6), 329.334.
  • Atasoy, A. F. & Türkoğlu, H. (2010). A study on investigation of free fatty acid contents of Sade Yag (Urfa Yagi) produced and marketed in Sanliurfa. Harran Üniversitesi Ziraat Fakültesi Derg., 14(2), 9-12.

  • Connolly, J. F., Murphy, J. J., O’Conner, C. B. & Headon, D. R. (1979). Relationship between lipolysed flavour and free fatty acid levels in milk and butter. Irish J. Food Sci. Technol, 3(2), 79-92.
  • Çakmakçı, S. & Tahmas Kahyaoğlu, D. (2018). A comparative study on some properties and oxidation stability during storage of butter produced from different animals' milk. Gıda, 43 (2), 283-293. doi: 10.15237/gida.GD17081.
  • Deeth, H. C. & Fitz-Geralds, C. H. (2006). Lypolytic enzymes and hydrolytic rancidity. In: P. F. Fox & P. L. H. McSweeney (Eds.), Advanced Dairy Chemistry (pp. 481-556). The USA: Springer Science+Business Media Inc., doi: 10.1007/0-387-28813-9_15.
  • Demirkaya, A. (2013). Tereyağında tiyobarbiturik asit (TBA) testi ile lipid oksidasyonunun değerlendirilmesi. Atatürk Üniversitesi Vet. Bil. Derg., 8(3), 237-240.
  • Downey, W. K. (1980). Review of the progress of dairy science: Flavour impairment from pre- and post-manufacture lipolysis in milk and dairy products. J. Dairy Res., 47, 237-252.
  • Dvorák, L., Luzova, T. & Sustova, K. (2016). Comparison of butter quality parameters available on the Czech market with the use of FT NIR technology. Mljekarstvo, 66(1), 73-80. doi: 10.15567/mljekarstvo.2016.0108.
  • Egan, H., Kirk, R. S. & Sawyer, R. (1981). Oils and fats. In Egan, H. (Chief Ed.), Pearson's chemical analysis of foods (pp. 534-539). UK: Churchill Livingstone.
  • Fearon, A. M., Mayne, C. S. & Charlton, C. T. (1998). Effect of naked oats in the cow's diet on the oxidative stability of the milk fat. J. Sci. Food Agr., 76(4), 546-552. doi: 10.1002/(SICI)1097-0010(199804)76:4<546::AID-JSFA987>3.0.CO;2-S.
  • Fennema, O. R. (1996). Water and ice. In: Fennema O. R. (Chief Ed.), Food chemistry (pp. 17-94). The USA: Marcel Dekker Inc.
  • Fındık, O. & Andiç, S. (2017). Some chemical and microbiological properties of the butter and the butter oil produced from the same raw material. LWT - Food Sci. Technol., 86, 233-239. doi: 10.1016/j.lwt.2017.08.002.
  • Foley J., O’Donovan D. & Cooney C. (1971). Photocatalysed Oxidation of butter. J. Soc. Dairy Technol., 24, 38-44. doi: 10.1111/j.1471-0307.1971.tb01857.x.
  • Fox, P. F., Guinee, T. P., Cogan, T. M. & McSweeney, P. L. H. (2017). Fundamentals of cheese science. New York, USA: Springer.
  • Gómez, R. & Fernández-Salguero, J. (1992). Water activity and chemical composition of some food emulsions. Food Chem., 45(2), 91-93. doi: 10.1016/0308-8146(92)90015-T.
  • Guardiola, F., Codony, R. B., Rafecas, M. & Boatella, J. (1996). Biological effects of oxysterols: Current status. Food Chem. Toxicol., 34, 93-211. doi: 10.1016/0278-6915(95)00094-1.
  • Huppertz, T. & Kelly, A. L. (2006). Physical chemistry of milk fat globules. In: P. F. Fox, P. L. H. McSweeney (Eds.), Advanced Dairy Chemistry (pp. 173-204). The USA: Springer Science+Business Media Inc.
  • IDF (1991). International Dairy Federation. Routine methods for determination of free fatty acids in milk. IDF No. 265, pp. 26-32.
  • ISO (2003). Butter - Determination of moisture, non-fat solids and fat contents (ISO 3727-3:2003 / IDF 80-3:2003). www.iso.org/standard/29475.html Accessed: 16 December 2007.
  • ISO (2012). Milk and milk products - Determination of the titratable acidity of milk fat (ISO/TS 22113:2012 / IDF/RM 204:2012). www.iso.org/standard/56167.html Accessed: 20 October 2018.
  • Keenan, T. W., James Morré, D., Olson, D. E., Yunghans, W. N. & Patton, S. (1970). Biochemical and morphological comparison of plasma membrane and milk fat globule membrane from bovine mammary gland. J. Cell Biol., 44(1), 80-93. doi: 10.1083/jcb.44.1.80.
  • Kirazcı, A. & Javidipour, I. (2008). Some chemical and microbiological properties of ghee produced in Eastern Anatolia. Int. J. Dairy Technol., 61, 300-306. doi: 10.1111/j.1471-0307.2008.00402.x.
  • Knekt, P., Seppänen, R., Järvinen, R., Virtamo, J., Hyvönen, L., Pukkala, E. & Teppo, L. (1991). Dietary cholesterol, fatty acids, and the risk of lung cancer among men. Nutr. Cancer, 16, 267-275. doi: 10.1080/01635589109514165.
  • Kristensen, D. & Skibsted, L. H. (1999). Comparison of three methods based on electron spin resonance spectrometry for evaluation of oxidative stability of processed cheese. J. Agr. Food Chem., 47, 3099-3104. doi: 10.1021/jf981396p.
  • Mehta B. M. (2015). Chemical composition of milk and milk products. In: Cheung, P. C. K (Chief Ed.), Mehta, B. M. (Ed.), Handbook of food chemistry (pp. 511-553). Germany: Springer-Verlag.
  • Muehlhoff, E., Bennett, A. & McMahon, D. (Eds.) (2013). Milk and Dairy Products in Human Nutrition. Rome, Italy: Food and Agriculture Organization of the United Nations (FAO).
  • Nawar, W. W. (1996). Lipids. In: Fennema O. R. (Chief Ed.), Food chemistry (pp. 225-331), the USA: Marcel Dekker Inc.
  • Nestel, P. J., Chronopulos, A. & Cehun, M. (2005). Dairy fat in cheese raises LDL cholesterol less than that in butter in mildly hypercholesterolaemic subjects. Eur. J. Clin. Nutr., 59, 1059-1063. doi: 10.1038/sj.ejcn.1602211.
  • Nursten, H. E. (1997). The flavour of milk and dairy products: I. Milk of different kinds, milk powder, butter and cream. Int. J. Dairy Technol, 50(2), 48-56. doi: 10.1111/j.1471-0307.1997.tb01735.x.
  • O’Connor, T. P. & O’Brien, N. M. (2006). Lipid Oxidation. In: P. F. Fox & P. L. H. McSweeney (Eds.), Advanced Dairy Chemistry (pp. 557-600). The USA: Springer Science+Business Media Inc.
  • Osada, K., Kodama, T., Yamada, K. & Sugano, M. (1993). Oxidation of cholesterol by heating. J. Agr. Food Chem., 41, 1198-1202. doi: 10.1021/jf00032a006.
  • Özkanlı, O. & Kaya, A. (2007). Storage stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk. Food Chem., 100(3), 1026-1031. doi: 10.1016/j.foodchem.2005.10.052.
  • Öztürk, S. & Çakmakçı, S. (2006). The effect of antioxidants on butter in relation to storage temperature and duration. Eur. J. Lipid Sci. Technol., 108, 951-959. doi: 10.1002/ejlt.200600089.
  • Palmquist, D. L. (2006). Milk fat: origin of fatty acids and influence of nutritional factors thereon. In: P. F. Fox & P. L. H. McSweeney (Eds.), Advanced Dairy Chemistry (pp. 43-80). The USA: Springer Science+Business Media Inc.
  • Parodi, P. W. (2006). Nutritional significance of milk lipids. In: P. F. Fox & P. L. H. McSweeney (Eds.), Advanced Dairy Chemistry (pp.601-633). The USA: Springer Science+Business Media Inc.
  • Patton, S. (2017). Milk its remarkable contribution to human health and well-being. Routledge, New York, USA, 276 p. ISBN: 978-1138528123.
  • Ray, B. (2004). Fundamental food microbiology. The USA: CRC Press.
  • Rosenthal, I. (1991). Milk and dairy products. Properties and processing. Weinheim, Germany: VCH Verlagsgesellschaft mbH.
  • Samet-Bali, O., Ayadi, M. A. & Attia, H. (2009). Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction. LWT - Food Sci. Technol., 42(4), 899-905. doi: 10.1016/j.lwt.2008.11.007.
  • Searcy, R. L. & Bergquist, L. M. (1960). A new color reaction for the quantitation of serum cholesterol. Clin. Chem., 5: 192-199, doi: 10.1016/0009-8981(60)90035-8.
  • Seçkin, A. K. & Metin, M. (2005). The effect of process temperature and time on the occurrence of the products of cholesterol oxidation in butter. Int. J. Food Sci. Tech., 40: 903-906, doi: 10.1111/j.1365-2621.2005.01022.x.
  • Seçkin, K., Gürsoy, O., Kınık, O. & Akbulut, N. (2005). Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products. LWT - Food Sci. Technol., 38, 909-915. doi: 10.1016/j.lwt.2004.09.011.
  • Sieber, R. (2005). Oxidised cholesterol in milk and dairy products. Int. Dairy J., 15(3), 191-206. doi: 10.1016/j.idairyj.2004.07.013.
  • SPSS (1999). SPSS for Windows release 10.0. Chicago, USA.
  • Sserunjogi, M. L., Abrahamsen, R. K. & Narvhu, J. (1998). A review paper: Current knowledge of ghee and related products. Int. Dairy J., 8, 677-688. doi: 10.1016/S0958-6946(98)00106-X.
  • Şenelt, S. (1991). High performance liquid chromatographic analysis of cholesterol in butter and determination of margarine in adulterated samples (Ph.D dissertation). Ankara University, Graduate School of Health Sciences, Ankara, Turkey.
  • Tavlaşlar-Hocalar, B. (2011). Tereyağı Teknolojisi. İzmir, Türkiye: Ege Üniveristesi Basımevi.
  • Turkish Food Codex (2005). Notification No. 2005/19 on butter, milk butter based products and clarified butter, 12 April 2005 [LEX-FAOC108244].
  • TÜİK (2016). Süt ve süt ürünleri üretimi, Aralık haber bülteni. www.tuik.gov.tr/PreHaberBultenleri.do?id=24682 Accessed: 21 March 2017.
Toplam 53 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Evin SEVMİŞ Bu kişi benim 0000-0001-7812-8870

Seval ANDİÇ 0000-0002-8306-0222

Şehriban OĞUZ 0000-0001-6889-9487

Yayımlanma Tarihi 31 Aralık 2020
Kabul Tarihi 2 Kasım 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 30 Sayı: Ek sayı (Additional issue)

Kaynak Göster

APA SEVMİŞ, E., ANDİÇ, S., & OĞUZ, Ş. (2020). Comparison of the Compositions of Butter and Butter Oil Produced in the Province of Hakkari. Yuzuncu Yıl University Journal of Agricultural Sciences, 30(Ek sayı (Additional issue), 928-937. https://doi.org/10.29133/yyutbd.717665

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