Determination of Free Fatty Acids and Volatile Compounds of Butter Oil Produced From Pasteurized and Unpasteurized Butter at Different Temperatures

Abstract

In this study, the effects of different raw materials, different processing temperatures, and storage temperatures on some properties of butter oil were investigated. Two different kinds of butter were produced from cream containing 40% milk fat. Both butter samples were processed into butter oil at three different temperatures (60, 90, and 120 degrees C). Butter and butter oil samples were stored at +4 degrees C and analyses were performed at 0, 30, and 60 days of storage. There are no significant differences between the atherogenicity index and the saturated and unsaturated fatty acid composition of butter and butter oil samples. Free fatty acid values of all samples increased during storage. Also, in all three storage periods, it was determined that free fatty acids were higher in butter samples than in butter oil samples. During storage, saturated and unsaturated free fatty acid values are generally higher in butter oil processed at 60 degrees C than in butter oil processed at 90 degrees C and 120 degrees C. In total, 40 volatile compounds were detected, which included 8 ketones, each of 6 aldehydes, alcohols, acids, and hydrocarbons, 5 terpenes, and 3 esters in butter and butter oil samples. Aldehydes and ketones were generally highest in butter oil processed at 120 degrees C. The most dominant saturated fatty acid is hexadecanoic acid, and unsaturated fatty acid is 9-octadecenoic acid in butter samples. Free fatty acid values of all samples increased during storage. A total of 40 volatile components were identified in both butter and butter oil.image