Characterisation of physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter produced from thermosonicated cream
Küçük Resim Yok
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effects of thermosonication of cream on physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter were determined. Butter samples were produced from cream thermosonicated (TS) for 5, 10, or 15 min and from raw (R) and pasteurised (P) cream as controls. Thermosonication decreased moisture content, water activity, and pH of samples when compared with control groups. Mean particle size (D [3.2]) values of TS samples were lower than the R and P samples. Thermosonication improved spreadability compared with that of butter from pasteurised cream. Oxidative stability (induction time) of TS samples was lower than R, but higher than P. Two melting peaks were determined; in all samples, the T-onset of the first peak ranged from 11.39 to 11.93 degrees C, and the Tpeak was between 14.01 and 14.14 degrees C. Thermosonication significantly reduced total bacteria count and can improve spreadability, oxidative stability, and microbial safety of butter samples. (C) 2020 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
High-Intensity Ultrasound, Rheological Properties, Cheddar Cheese, Heat-Treatment, Milk, Inactivation, Stability, Power, Emulsification, Parameters
Kaynak
International Dairy Journal
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
109
