Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter
In 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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2020-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/347333 |
| _version_ | 1797207187565576192 |
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| author | Engin Gundogdu Songul Cakmakci Ali Adnan Hayaloglu |
| author_facet | Engin Gundogdu Songul Cakmakci Ali Adnan Hayaloglu |
| author_sort | Engin Gundogdu |
| collection | DOAJ |
| description | In 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. |
| first_indexed | 2024-04-24T09:18:56Z |
| format | Article |
| id | doaj.art-152b63c151814c7a9b626544b2288a92 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-04-24T09:18:56Z |
| publishDate | 2020-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-152b63c151814c7a9b626544b2288a922024-04-15T16:15:49ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252020-01-0170318420010.15567/mljekarstvo.2020.0305Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butterEngin Gundogdu0Songul Cakmakci1Ali Adnan Hayaloglu2Gümüşhane University, Department of Food Engineering, 29100 Gümüşhane, TurkeyAtatürk University, Department of Food Engineering, 25240 Erzurum, TurkeyInönü University, Department of Food Engineering, 44280 Malatya, TurkeyIn 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.https://hrcak.srce.hr/file/347333yogurt buttercream butterstarter culturevolatilessensory propertiesstorage |
| spellingShingle | Engin Gundogdu Songul Cakmakci Ali Adnan Hayaloglu Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter Mljekarstvo yogurt butter cream butter starter culture volatiles sensory properties storage |
| title | Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter |
| title_full | Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter |
| title_fullStr | Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter |
| title_full_unstemmed | Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter |
| title_short | Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter |
| title_sort | effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter |
| topic | yogurt butter cream butter starter culture volatiles sensory properties storage |
| url | https://hrcak.srce.hr/file/347333 |
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