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FARKLI HAYVAN SÜTLERİNDEN ÜRETİLEN TEREYAĞLARININ DEPOLAMA SÜRESİNCE OKSİDASYON STABİLİTESİ VE BAZI ÖZELLİKLERİ ÜZERİNE KARŞILAŞTIRMALI BİR ARAŞTIRMA

Bu araştırmada, inek, koyun ve keçi sütü kremasından üretilen tereyağları, 4°C’de 90 günlük muhafaza süresince incelendi. Toplam 42 tereyağı örneği 1., 15., 30., 45., 60., 75. ve 90. günlerde analiz edildi. Tereyağı çeşidi ve depolama süresinin, tereyağı örneklerinin pH değeri, titrasyon asitliği, asit değeri, yağ sabitleri, peroksit ve tiyobarbitürik asit değerleri, β-karoten ve A vitamini miktarları üzerinde önemli etkisi olduğu bulundu. pH değeri, iyot sayısı, b değeri ve A vitamin miktarı bütün tereyağı örneklerinde depolama süresince azalırken, titrasyon asitliği, asit değeri, Reichert-Meissl, Polenske ve sabunlaşma sayıları ve oksidasyon tüm tereyağı çeşitlerinde depolama süresince arttı. β-karoten sadece inek sütü kremasından üretilen tereyağında bulundu. Bütün tereyağı örneklerinde depolama süresince duyusal puanlar azaldı, en yüksek puanları inek sütünden üretilen tereyağları aldı.

Anahtar Kelimeler:

Tereyağı, Oksidasyon stabilitesi, Vitamin, Depolama

A COMPARATIVE STUDY ON SOME PROPERTIES AND OXIDATION STABILITY DURING STORAGE OF BUTTER PRODUCED FROM DIFFERENT ANIMALS' MILK

In this study, butter produced from cow, sheep and goat cream and was examined during a 90 day storage period at 4°C. A total of 42 samples produced and were analysed at 1st, 15th, 30th, 45th, 60th, 75th and 90th days. It was found that butter type and storage period had significant effect on the pH value, titratable acidity, acid value, fat constants, peroxide and thiobarbituric acid values, β-carotene and vitamin A amounts of the butter samples. The pH value, iodine number, b value and vitamin A amounts decreased during the storage in all the types of butter, whereas titratable acidity, acid value, Reichert-Meissl, Polenske and saponification numbers and oxidation increased. β-carotene was detected only in butter produced from cow milk creams which decreased during storage. Sensory analysis points decreased in all the butter samples during the storage the highest point belonging to the butter produced from cows’ milk.

Keywords:

Butter, Oxidation stability, Vitamin, Storage,

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