Thermal stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk
The physical and chemical characteristics and thermal stability of butter oil produced from non-pasteurized and pasteurized sheep’s milk were studied. Thermal stability of samples was estimated by using the accelerated shelf-life testing method. Samples were stored at 50, 60 and 70oC in the dark and...
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| Format: | Article |
| Language: | English |
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Galati University Press
2011-01-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Annals%202011/vol%201/7%20PopF.pdf |
| _version_ | 1811312341954854912 |
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| author | FLAVIA POP |
| author_facet | FLAVIA POP |
| author_sort | FLAVIA POP |
| collection | DOAJ |
| description | The physical and chemical characteristics and thermal stability of butter oil produced from non-pasteurized and pasteurized sheep’s milk were studied. Thermal stability of samples was estimated by using the accelerated shelf-life testing method. Samples were stored at 50, 60 and 70oC in the dark and the reaction was monitored by measuring peroxide, thiobarbituric acid and free fatty acid values. The peroxide and thiobarbituric acid values increased as the temperature increased. The increase of acid values of the two samples was not significant. A slight increase in free fatty acid value showed that hydrolytic reactions were not responsible for the deterioration of butter oil samples in thermal stability studies. When compared, butter oil produced from pasteurized sheep’s milk has higher thermal stability than butter oil produced from non-pasteurized sheep’s milk. Although butter oil produced from non-pasteurized milk was not exposed to any heat treatment, the shelf-life of this product was lower than the shelf-life of butter oil produced from pasteurized sheep’s milk. Therefore, heat treatment for pasteurization did not affect the thermal stability of butter oil. |
| first_indexed | 2024-04-13T10:35:37Z |
| format | Article |
| id | doaj.art-1de0b188ae884d5b98ad1783f51a6fff |
| institution | Directory Open Access Journal |
| issn | 1843-5157 2068-259X |
| language | English |
| last_indexed | 2024-04-13T10:35:37Z |
| publishDate | 2011-01-01 |
| publisher | Galati University Press |
| record_format | Article |
| series | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| spelling | doaj.art-1de0b188ae884d5b98ad1783f51a6fff2022-12-22T02:50:04ZengGalati University PressAnnals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology1843-51572068-259X2011-01-013516370Thermal stability of butter oils produced from sheep’s non-pasteurized and pasteurized milkFLAVIA POPThe physical and chemical characteristics and thermal stability of butter oil produced from non-pasteurized and pasteurized sheep’s milk were studied. Thermal stability of samples was estimated by using the accelerated shelf-life testing method. Samples were stored at 50, 60 and 70oC in the dark and the reaction was monitored by measuring peroxide, thiobarbituric acid and free fatty acid values. The peroxide and thiobarbituric acid values increased as the temperature increased. The increase of acid values of the two samples was not significant. A slight increase in free fatty acid value showed that hydrolytic reactions were not responsible for the deterioration of butter oil samples in thermal stability studies. When compared, butter oil produced from pasteurized sheep’s milk has higher thermal stability than butter oil produced from non-pasteurized sheep’s milk. Although butter oil produced from non-pasteurized milk was not exposed to any heat treatment, the shelf-life of this product was lower than the shelf-life of butter oil produced from pasteurized sheep’s milk. Therefore, heat treatment for pasteurization did not affect the thermal stability of butter oil.http://www.ann.ugal.ro/tpa/Annals%202011/vol%201/7%20PopF.pdfbutter oilthermal stabilityaccelerated shelf life testing |
| spellingShingle | FLAVIA POP Thermal stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology butter oil thermal stability accelerated shelf life testing |
| title | Thermal stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk |
| title_full | Thermal stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk |
| title_fullStr | Thermal stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk |
| title_full_unstemmed | Thermal stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk |
| title_short | Thermal stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk |
| title_sort | thermal stability of butter oils produced from sheep s non pasteurized and pasteurized milk |
| topic | butter oil thermal stability accelerated shelf life testing |
| url | http://www.ann.ugal.ro/tpa/Annals%202011/vol%201/7%20PopF.pdf |
| work_keys_str_mv | AT flaviapop thermalstabilityofbutteroilsproducedfromsheepsnonpasteurizedandpasteurizedmilk |