YYÜ GCRIS Basic veritabanının içerik oluşturulması ve kurulumu Research Ecosystems (https://www.researchecosystems.com) tarafından devam etmektedir. Bu süreçte gördüğünüz verilerde eksikler olabilir.
 

Comparison of the Compositions of Butter and Butter Oil Produced in the Province of Hakkari

dc.authorscopusid 57222360122
dc.authorscopusid 36051672700
dc.authorscopusid 57222359324
dc.contributor.author Sevmiş, E.
dc.contributor.author Andiç, S.
dc.contributor.author Oğuz, Ş.
dc.date.accessioned 2025-05-10T17:02:29Z
dc.date.available 2025-05-10T17:02:29Z
dc.date.issued 2020
dc.department T.C. Van Yüzüncü Yıl Üniversitesi en_US
dc.department-temp Sevmiş E., Van Yüzüncü Yıl Üniversitesi, Fen Bilimleri Enstitüsü, Van, Turkey; Andiç S., Van Yüzüncü Yıl Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Van, Turkey; Oğuz Ş., Van Yüzüncü Yıl Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Van, Turkey en_US
dc.description.abstract The aim of this study was to determine and compare certain properties of various butter and butter oils obtained from the province of Hakkari in Turkey. Butter and butter oil samples were produced by local producers using traditional methods from the same raw materials. Fat percentage and total dry matter were determined using the gravimetric method, peroxide values (PV), thiobarbituric acid (TBA), and cholesterol levels were measured using spectrophotometry, and acidity was determined by titration. The water activities (aw) of the samples were measured using a water activity meter. In addition, coliform bacteria, yeast and mould, and lipolytic microorganism counts were determined. Total dry matter and fat values of the butter oils were significantly higher than those of the butter samples. The fat-free dry matter, aw, ADV, cholesterol, and TBA values of the butter samples were generally higher than those of the butter oil samples. The counts of yeast and mould, lipolytic microorganism and coliform bacteria for the butter samples also exceeded those of the butter oil samples. Conversely, peroxide values were higher overall for the butter oil than the butter samples. © 2020, Centenary University. All rights reserved. en_US
dc.identifier.doi 10.29133/yyutbd.717665
dc.identifier.endpage 937 en_US
dc.identifier.issn 1308-7576
dc.identifier.issue Additional issue en_US
dc.identifier.scopus 2-s2.0-85102433703
dc.identifier.scopusquality Q3
dc.identifier.startpage 928 en_US
dc.identifier.uri https://doi.org/10.29133/yyutbd.717665
dc.identifier.uri https://hdl.handle.net/20.500.14720/5545
dc.identifier.volume 30 en_US
dc.identifier.wosquality N/A
dc.language.iso en en_US
dc.publisher Centenary University en_US
dc.relation.ispartof Yuzuncu Yil University Journal of Agricultural Sciences en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.subject Butter en_US
dc.subject Butter Oil en_US
dc.subject Cholesterol en_US
dc.subject Peroxide Value (Pv) en_US
dc.subject Thiobarbituric Acid (Tba) en_US
dc.subject Water Activity en_US
dc.title Comparison of the Compositions of Butter and Butter Oil Produced in the Province of Hakkari en_US
dc.type Article en_US

Files