The oxidative and lipolytic stability of Yayik butter produced from different species of mammals milk (cow, sheep, goat) yoghurt

Food Chemistry

Volumn 127, Issue 1, 2011, Pages 333-339

  Şenel, Ebru ^a   Atamer, Metin ^a   Öztekin, F Şebnem ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Cow milk; Free fatty acids; Goat milk; Peroxide value; Sheep milk; Yayik butter

Indexed keywords

COW MILK; FREE FATTY ACIDS; GOAT MILK; PEROXIDE VALUE; SHEEP MILK; YAYIK BUTTER;

BODY FLUIDS; DAIRY PRODUCTS; LACTIC ACID; MAMMALS; OXIDATION; STORAGE (MATERIALS); WOOL;

FATTY ACIDS;

BUTYRIC ACID; DECANOIC ACID; HEXANOIC ACID; LACTIC ACID; LAURIC ACID; LINOLEIC ACID; MYRISTIC ACID; OCTANOIC ACID; OLEIC ACID; PALMITIC ACID; PEROXIDE; STEARIC ACID; YOGHURT;

AROMA; ARTICLE; BUTTER; CHEMICAL COMPOSITION; COLOR; COW; FLAVOR; FOOD TEXTURE; GOAT; LIPOLYSIS; MILK; OXIDATION; PH; SERUM; SHEEP; SPECIES DIFFERENCE; STORAGE TEMPERATURE; YAY1K BUTTER;

CAPRA HIRCUS; MAMMALIA; OVIS ARIES;

EID: 79951516959     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.012     Document Type: Article

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