Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey

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dc.authoridURKEK, Bayram/0000-0002-7909-7364
dc.authoridErkaya, Tuba/0000-0003-4571-3090
dc.contributor.authorAkgul, Halil Ibrahim
dc.contributor.authorSengul, Mustafa
dc.contributor.authorUrkek, Bayram
dc.contributor.authorKotan, Tuba Erkaya
dc.date.accessioned2024-10-04T18:49:27Z
dc.date.available2024-10-04T18:49:27Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn this study, the some physicochemical properties, fatty acid compositions and microbiological properties of butter samples were studied. Butter samples (n = 30) were randomly collected from different local markets. Thus, butter samples were evaluated in terms of Turkish regulations, food safety and quality. The mean values of the butter samples for peroxide value (PV), iodine value (IV), saponification value (SV), Polenske value, Reichert-Meissl (RM) and Refractive index (RI) values were determined as 0.85 mEqO(2) kg(-1), 30.03, 220.09, 1.30, 25.60 and 1.4611, respectively. The moisture and fat values were not in harmony with Turkish Food Codex Butter, Other Milk Fat Based Spreadable Products and Anhydrous Milkfat Notification (the highest moisture content 16%, the lowest fat content 80%) in 23 and 13 butter samples, respectively. The salt values were coherent with Turkish Food Codex in all butter samples. Conjugated linoleic acid (CLA) rate of the butter samples was ranged from 0.15 to 1.32%. The average values of coliforms, total aerobic mesophilic bacteria (TAMB) and mould and yeasts counts were determined as 1.67, 6.33 and 5.22 log CFU g(-1), respectively.en_US
dc.description.sponsorshipAtaturk University Research Centre [PRJ2014/217]en_US
dc.description.sponsorshipThis research has been supported by the Ataturk University Research Centre (Grant Number: PRJ2014/217).en_US
dc.identifier.doi10.4025/actascitechnol.v43i1.48905
dc.identifier.issn1806-2563
dc.identifier.issn1807-8664
dc.identifier.scopus2-s2.0-85089836844en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.urihttps://doi.org/10.4025/actascitechnol.v43i1.48905
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3157
dc.identifier.volume43en_US
dc.identifier.wosWOS:000644860300004en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherUniv Estadual Maringa, Pro-Reitoria Pesquisa Pos-Graduacaoen_US
dc.relation.ispartofActa Scientiarum-Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectbutteren_US
dc.subjectphysicochemical characteristicsen_US
dc.subjectfatty acidsen_US
dc.subjectmicrobiological qualityen_US
dc.subjectfood safetyen_US
dc.titleDetermination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkeyen_US
dc.typeArticleen_US

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