The effects of commercial starter culture and storage temperature on the oxidative stability and diacetyl production in butter

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Bakırcı İ., Çelik Ş., Özdemir C.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.55, sa.4, ss.177-181, 2002 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 55 Sayı: 4
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1046/j.1471-0307.2002.00056.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.177-181
  • Anahtar Kelimeler: butter, commercial starter cultures, diacetyl, oxidative stability, storage temperature, AROMA COMPOUNDS
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study, the effects of four different direct-vat-set (DVS) commercial starter cultures (CHN11, CHN22, EZAL BT001 and MM100) and storage temperatures (4 +/- 1 and - 18 +/- 2 degreesC) on the oxidative stability and diacetyl production in butter during a 4-month period were investigated. Samples were taken from butter on days 3, 30, 60, 90 and 120. Analyses of titration acidity, peroxide value, free fatty acids and diacetyl contents of the samples taken were carried out. The effects of the starter cultures on the peroxide value and diacetyl contents were found to be significant (P < 0.01) while the storage temperatures significantly affected all parameters tested. Interaction between the type of culture and storage temperature was significant for free fatty acids (P < 0.05) and diacetyl content ( P < 0.01).