Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter

Basit Öğe Kaydı
dc.authoridCakmakci, Songul/0000-0003-0334-5621
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729;
dc.authorwosidCakmakci, Songul/AAJ-3383-2021
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidCakmakci, Songul/ABC-1586-2021
dc.contributor.authorGundogdu, Engin
dc.contributor.authorCakmakci, Songul
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:47:25Z
dc.date.available2024-08-04T20:47:25Z
dc.date.issued2020
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this study volatile compounds and sensory properties of butter produced from cream or yogurt using Lactococcus lactis subsp. lactis biovar. diacetylactis or Leuconostoc mesenteroides subsp. cremoris as well as a mixture of these two bacteria were investigated over 60 days. A total of 10 esters, 6 aldehydes, 11 ketones, 16 alcohols, 6 acids, 2 sulphides, 3 terpenes, and 3 miscellaneous compounds were detected. There were more volatile compounds in cream butter than in yogurt butter. While S-methyl thioacetate was only found in yogurt butter samples, hexanal, ethanol, 2-nonanone, 2-pentanone, 2-heptanone, acetic, butanoic (butyric) and hexanoic acid were the most abundant volatiles in both cream and yogurt butter. The results showed that the use of starter in the manufacturing of yogurt butter, which is traditionally produced without starters, affected the volatile compounds and sensory properties. The highest general acceptability scores were given to the butter samples containing mixed cultures at the end of storage.en_US
dc.description.sponsorshipAtaturk University Research Fund [2009/201]en_US
dc.description.sponsorshipThe authors thank the Ataturk University Research Fund for supporting this study (BAP Project No: 2009/201).en_US
dc.identifier.doi10.15567/mljekarstvo.2020.0305
dc.identifier.endpage200en_US
dc.identifier.issn0026-704X
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85086643908en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage184en_US
dc.identifier.urihttps://doi.org/10.15567/mljekarstvo.2020.0305
dc.identifier.urihttps://hdl.handle.net/11616/99357
dc.identifier.volume70en_US
dc.identifier.wosWOS:000542670900005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCroatian Dairy Unionen_US
dc.relation.ispartofMljekarstvoen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectyogurt butteren_US
dc.subjectcream butteren_US
dc.subjectstarter cultureen_US
dc.subjectvolatilesen_US
dc.subjectsensory propertiesen_US
dc.subjectstorageen_US
dc.titleEffects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butteren_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu