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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol.68 No.1 Siječanj 2018.

Prethodno priopćenje
https://doi.org/10.15567/mljekarstvo.2018.0108

Production and quality of kefir cultured butter

Yaşar Karaca ; Süleyman Demirel University Department of Food Engineering, 32260 Isparta, Turkey
İlhan Gün ; Mehmet Akif Ersoy University, Vocational School, 15100 Burdur,Turkey
Atıf Can Seydim ; Süleyman Demirel University Department of Food Engineering, 32260 Isparta, Turkey
Zeynep Banu Guzel-Seydim ; Süleyman Demirel University Department of Food Engineering, 32260 Isparta, Turkey

Puni tekst: engleski, pdf (477 KB) str. 64-72 preuzimanja: 24* citiraj
APA
Karaca, Y., Gün, İ., Can Seydim, A., Banu Guzel-Seydim, Z. (2018). Production and quality of kefir cultured butter. Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, 68(1). doi:10.15567/mljekarstvo.2018.0108

Sažetak
Cream is the main raw material for the butter production and reflects its properties into butter quality. Maturation of cream with appropriate starter culture is important for butter quality, sensory properties and shelf life of the end product. Kefir grains contain important probiotics for healthy nutrition including lactic acid bacteria, acetic acid bacteria, and yeasts in high numbers. The aim of this research was to determine the properties of butter produced using natural kefir culture during a 21-day cold storage. Determination of microbial, chemical and sensory properties of butter samples was carried out. Control sample (KOTE) had 6.64 log CFU g-1 Lactococcus spp. while kefir cultured butter samples had 8.58 log CFU g-1. Kefir cultured butter contained 5.24 log CFU g-1 L. acidophilus at Day 1, while control samples did not have L. acidophilus. Acetaldehyde content of kefir cultured butter was significantly higher from the uncultured butter. According to sensory evaluation performed by 12 panelists, KKTE samples had better sensory properties than those observed in the KOTE samples.

Ključne riječi
butter; probiotic; kefir grain; lactic acid bacteria; quality; sensory properties

Hrčak ID: 192304

URI
https://hrcak.srce.hr/192304

[hrvatski]

Posjeta: 50 *