| Yazarlar |
Muhammet Dervişoğlu
Ondokuz Mayıs Üniversitesi, Türkiye |
Prof. Dr. Osman GÜL
Ondokuz Mayıs Üniversitesi, Türkiye |
|
Dilek Güvenç
Ondokuz Mayıs Üniversitesi, Türkiye |
|
Fehmi Yazıcı
Ondokuz Mayıs Üniversitesi, Türkiye |
|
Enes Atmaca
Ondokuz Mayıs Üniversitesi, Türkiye |
|
Abdurrahman Aksoy
Ondokuz Mayıs Üniversitesi, Türkiye |
| Özet |
| The physico-chemical and microbiological characteristics and fatty acid composition of butter samples produced in the Black sea region of Turkey were analyzed. The mean percentages of total solids, non-fat solids and fat were 85.36, 2.71 and 82.64 %, respectively; the pH and titratable acidity, 4.64 and 0.55 %, respectively; the salt and ash contents, 0.51 and 0.81 %, respectively and the peroxide content, 1.19 meq O2/kg fat. The average colour values of L, a and b for the butter samples were 78.49, -1.3 and 24.74, respectively. The mean counts of aerobic mesophilic bacteria, enterococci, lactic acid bacteria, yeast and mould, coliform and Escherichia coli organisms in the butter samples were 6.01, 5.81, 4.22, 5.14, 2.76 and 2.29 log CFU/g, respectively. Staphylococcus aureus was not detected in any of the samples. The predominant fatty acids in the butter samples were palmitic acid (33.72 %), oleic acid (20.79 %), myristic acid (11.17 %) and stearic acid (10.47 %). |
| Anahtar Kelimeler |
| Butter | Composition | Fatty acid | Microbiology |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | Asian Journal of Chemistry |
| Dergi ISSN | 0970-7077 |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Makale Dili | İngilizce |
| Basım Tarihi | 12-2013 |
| Cilt No | 25 |
| Sayı | 18 |
| Sayfalar | 10185 / 10190 |
| Doi Numarası | 10.14233/ajchem.2013.15222 |
| Makale Linki | http://www.asianjournalofchemistry.co.in/user/journal/viewarticle.aspx?ArticleID=25_19_36 |
| Atıf Sayıları | |
| SCOPUS | 6 |
| Google Scholar | 9 |
