Sürdürülebilir Kalkınma Amaçları
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- MakaleAçık Erişim2024The aroma profile of butter produceusing different starter cultures; [Aromatski profil maslaca proizvedenih korištenjem različitih starter kultura]
Şengül, Mustafa; Akgül, Halil İbrahim; Ürkek, Bayram
The aroma of fermented dairy products is greatly influenced by starter cultures and by the lactic acid bacteria strains that are used as starter cultures. Experimental butter samples were produced using no starter culture, by a commercial starter culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides), by a prepared bacteria mix (Lactococcus lactis subsp. lactis EM1, Lactococcus lactis subsp. cremoris EM28, Lactococcus lactis subsp. lactis biovar. diacetylactis G49, Leuconostoc mesenteroides B3), and by a prepared bacteria mix fortified with Lactobacillus rhamnosus B19 (L. rhamnosus B19). The aroma profile of the butter samples was investigated using a gas chromatography mass spectometry method (GC-MS). A total of 92 components were determined in the butter samples, including acids (12), alcohols (20), aldehydes (9), alkanes (6), esters (8), ketones (19) and several other aroma compounds (18). The sample containing the prepared starter culture had the most detectable aroma components, while the lowest number of aromatic components were found in the sample without a starter culture. 2,3-butanedione (diacetyl) was not detected in the sample without a starter culture. 2-Butanone 3-hydroxy-(acetoin) content was the highest in the sample containing the commercial starter culture and the lowest in the sample without a starter culture.
- MakaleAçık Erişim2020Effects of starter culture and storage on volatile profiles and sensory characteristicof yogurt or cream butter; [Utjecaj starter kulture i skladištenja na hlapive sastojke i senzorska svojstva maslaca od vrhnja i maslaca od jogurta]
Gundogdu, Engin; Cakmakci, Songul; Hayaloglu, Ali Adnan
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.
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