Browsing by Author "Findik, Osman"

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Some Chemical and Microbiological Properties of the Butter and the Butter Oil Produced From the Same Raw Material
(Elsevier, 2017) Findik, Osman; Andic, Seval
In this study, it was aimed to determine various characteristics of butter samples obtained from Van market and butter oil produced from these butters. Fat, acidity value, water activity (a(w)), peroxide value (PV), lipolysis (ADV), cholesterol, total fatty acid, free fatty acid compositions and conjugated linoleic acid determinations were made in butter and butter oil samples. Minimum and maximum values of the butter and butter oil samples respectively for free fatty acids, cholesterol, a(w), peroxide and acidity values were determined as; 2415-27640 and 2026-14666 (mg/kg), 258-334 and 214-262 (mg/100 g fat), 0.96-1.00 and 0.48-0.82, 1.2-7.4 and 43-10.5 (meqO(2)/kg fat), and 0.2-2.2 and 0.05-1.7 (mL/100 g) respectively. Conjugated linoleic acid content of butter and butter oil varied from 0.5 to 1.7 and from 0.2 to 0.9 (g/100 g in total fatty acids) respectively. In general yeast mould, lipolytic bacteria and lactic acid bacteria counts of butter oil were lower than butter. A positive correlation between aw and yeast mould, lipolytic bacteria and lactic acid bacteria counts and among total free fatty acids contents, acidity values and ADV was observed. (C) 2017 Elsevier Ltd. All rights reserved.
Some Chemical Characteristics of Butters Obtained From Van Market
(Kafkas Univ, veteriner Fakultesi dergisi, 2011) Altun, Ibrahim; Andic, Seval; Tuncturk, Yusuf; Cecen, Adem; Findik, Osman
In this study, it was aimed to determine various characteristics of butters obtained from Van market and to detect their accordance with the related standard. Minimum and maximum values of the samples for non-fat dry matter, moisture, fat, a(w), PV, TBA and lipolysis were determined as; 0.74-13.01%; 13.02-41.36%; 51.5-83.2%; 0.866-0.999; 2.52-12.79 mEq O-2/kg; 0.06-0.16 mg MA/kg and 0.323-37.149 ADV, respectively. Saturated, monounsaturated and polyunsaturated fatty acid contents of samples were detected to be varying between; 56.22-79.33%, 17.88-28.09% and 1.97-20.43%, respectively. When all of the criteria are taken into consideration, it was found that only one sample is in accordance with related standard entirely.