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A Comparative Study on Some Properties and Oxidation Stability During Storage of Butter Produced from Different Animals' Milk

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A Comparative Study on Some Properties and Oxidation Stability During Storage of Butter Produced from Different Animals' Milk GIDA Research / Araştırma THE JOURNAL OF FOOD GIDA (2018) 43 (2): 283-293 doi: 10.15237/gida.GD17081 E-ISSN 1309-6273, ISSN 1300-3070 A COMPARATIVE STUDY ON SOME PROPERTIES AND OXIDATION STABILITY DURING STORAGE OF BUTTER PRODUCED FROM DIFFERENT ANIMALS' MILK Deren Tahmas Kahyaoğlu1, Songül Çakmakçı2,* 1Kastamonu University, Faculty of Engineering and Architecture, Department of Food Engineering, Kastamonu, Turkey 2Atatürk University, Faculty of Agriculture, Department of Food Engineering, Erzurum, Turkey Received / Geliş: 20.08.2017; Accepted / Kabul: 02.02.2018; Published online / Online baskı: 08.03.2018 Tahmas Kahyaoğlu, D., Çakmakçı, S. (2018). A comparative study on some properties and oxidation stability during storage of butter produced from different animals' milk. GIDA (2018) 43 (2): 283-293 doi: 10.15237/gida.GD17081 ABSTRACT In this study, butter produced from cow, sheep and goat cream and was examined during a 90 day storage period at 4°C. A total of 42 samples produced and were analysed at 1st, 15th, 30th, 45th, 60th, 75th and 90th days. It was found that butter type and storage period had significant effect on the pH value, titratable acidity, acid value, fat constants, peroxide and thiobarbituric acid values, β-carotene and vitamin A amounts of the butter samples. The pH value, iodine number, b value and vitamin A amounts decreased during the storage in all the types of butter, whereas titratable acidity, acid value, Reichert-Meissl, Polenske and saponification numbers and oxidation increased. β-carotene was detected only in butter produced from cow milk creams which decreased during storage. Sensory analysis points decreased in all the butter samples during the storage the highest point belonging to the butter produced from cows’ milk. Keywords: Butter, Oxidation stability, Vitamin, Storage, Butter analysis FARKLI HAYVAN SÜTLERİNDEN ÜRETİLEN TEREYAĞLARININ DEPOLAMA SÜRESİNCE OKSİDASYON STABİLİTESİ VE BAZI ÖZELLİKLERİ ÜZERİNE KARŞILAŞTIRMALI BİR ARAŞTIRMA ÖZ Bu araştırmada, inek, koyun ve keçi sütü kremasından üretilen tereyağları, 4°C’de 90 günlük muhafaza süresince incelendi. Toplam 42 tereyağı örneği 1., 15., 30., 45., 60., 75. ve 90. günlerde analiz edildi. Tereyağı çeşidi ve depolama süresinin, tereyağı örneklerinin pH değeri, titrasyon asitliği, asit değeri, yağ sabitleri, peroksit ve tiyobarbitürik asit değerleri, β-karoten ve A vitamini miktarları üzerinde önemli etkisi olduğu bulundu. pH değeri, iyot sayısı, b değeri ve A vitamin miktarı bütün tereyağı örneklerinde depolama süresince azalırken, titrasyon asitliği, asit değeri, Reichert-Meissl, Polenske ve sabunlaşma sayıları ve oksidasyon tüm tereyağı çeşitlerinde depolama süresince arttı. β-karoten sadece inek sütü kremasından üretilen tereyağında bulundu. Bütün tereyağı örneklerinde depolama süresince duyusal puanlar azaldı, en yüksek puanları inek sütünden üretilen tereyağları aldı. Anahtar kelimeler: Tereyağı, Oksidasyon stabilitesi, Vitamin, Depolama, Tereyağı analizleri * Corresponding author / Yazışmalardan sorumlu yazar; [email protected] ; [email protected] ✆ (+90) 442 231 2491, (+90) 442 231 5878 283 D. Tahmas Kahyaoğlu, S. Çakmakçı INTRODUCTION properties of the butter are also related by the Butter is a popular and high-fat dairy product that animal species. Thus, storage conditions are an is usually made from cow’s milk. It can also be important factor for preserving butter for produced from the milk of goats, sheep or consumption. The aim of this study were to buffalo. It has a pleasant and distinctive taste and determine the chemical properties, fat constants, odour. It can melt at body temperature, is easily oxidation stability, vitamin A and β-carotene digestible, and includes essential fatty acids, amounts, colour and sensory properties of the vitamin A and/or β-carotene. It is an important butter samples made from cows’, sheeps’ and energy source, short-chain fatty acids are supply goats’ milk during the storage period and to energy rapidly and has a very important place in contribute to the literatures comparing the human nutrition (IDF, 2008). There is an increase differences among these butter. in demand for goat milk especially in developed MATERIALS AND METHODS countries due to allergy and gastro-intestinal Materials disorders caused by cow's milk (Haenlein, 2004). The cream used in the butter production was Goat’s milk presents some important functions in obtained locally from cows’, sheeps’ and goats’ butter manufacture. It has a higher fat content of milk that were reared on the same vegetation of different composition and structure than that of highlands of Erzurum Çat district, Turkey. cow’s milk fat. The mostly short-chain fatty acids Mesophilic aromatic starter culture containing such as caproic, caprilic, and capric impart a Lactococcus lactis subsp. cremoris, Lactococcus lactis characteristic odour, flavour, and texture to the subsp. lactis, Lactococcus lactis subsp. lactis biovar goat’s milk butter (Barlowska et al., 2001; diacetylactis and Leuconostoc mesenteroides subsp. Poutzalis et al., 2016). On the other hand, goat’s cremoris was used for the butter production. The milk butter has a characteristic white colour due starter culture was obtained from Peyma- to absence of carotenoids (Rodriguez et al., 2003). Hansen’s Rennet Industry and Trade Inc. Because goats transform all β-carotene to vitamin (İstanbul, Turkey) via its code DVS (50) CH A in the milk, goat milk is whiter than cow milk Normal 22 (LD). (Park et al., 2007). Goat and sheep milk have higher amounts of vitamin A than cow milk. In Stages of the preparation of fat samples are as terms of the chemical composition, sheep milk is follows: 50% fat cream (from cow’s, sheep’s and richer than any other milk type. It has a greater goat’s milk); Pasteurization (85ºC, 5 minutes) and amount of lecithin and it is also rich in riboflavin cooling (18-20ºC); Addition of starter culture (50 though poor in vitamin C and nicotinic acid units/500 kg); Ripening; Churning (14-16ºC); (Raynal-Ljutovac et al., 2008). Significant changes Washing with water; Mixing; Packaging (250 g for may occur to butter flavour during storage as a each storage period, first coating with stretch film, result of lipolysis and oxidation processes then wrapping with aluminium foil); Storage (4 ± (Kashaninejad et al., 2017). Lipid oxidation is 1ºC); Analysis (1st, 15th, 30th, 45th, 60th, 75th and undesirable in most foods due to quality 90th days). deterioration that includes changes in appearance, texture, shelf life and nutritional profiles, and The butter samples are coded as follows: C: butter development of off-flavours and potentially toxic made from cow’s milk cream; S: butter made from reaction products (Öztürk and Çakmakçı, 2006; sheep’s milk cream; G: butter made from goat’s milk cream. Lim et al., 2015). Acidity and peroxide value are the most used parameters to determine these Physico-chemical analysis and oxidation test processes (Povolo and Contarini, 2003). β- methods carotene is an oil-soluble, natural pigment of Dry matter and fat content of the butter samples many oils and has strong antioxidant activity. were determined according to the methods used Thus, β-carotene captures free radicals, delaying by Kurt et al. (2007) while pH and titratable potentially harmful oxidative reactions acidity (lactic acid, %) were determined according (Karabulut, 2010). The physico-chemical to the methods used by Atamer (1993). Acid 284 Butter from different animals' milk value, iodine number, saponification number, Statistical analysis refractive index, Reichert–Meissl number and The experimental research design was done as Polenske number were determined according to follows: 3 (butter samples made from cows’, the standard methods (AOAC, 1995). sheeps’ and goats’ milk creams) × 7 (storage Thiobarbituric acid value (TBA value) was period) × 2 (replicates). Duncan multiple determined as described by Öztürk and Çakmakçı comparison test was applied to the results of the (2006) as mg malonaldehyde/kg butter. Peroxide statistical analysis. value (PV) was determined as described by Atamer (1993). RESULTS AND DISCUSSION Physico-chemical properties and oxidation Colour analysis stability During the storage period of butter samples, The physico-chemical properties of the butter are colour measurements (L, a, b values) were made also related by animal species. Lipids in sheep and using Minolta colorimeter (Chroma Meter CR- goat milk have higher physical characteristics than 200, Osaka, Japan). Measurements were made in in cow milk, but physico-chemical indices vary three different locations based on the average between different reports (Park et al., value of the readings. Before the measurements, 2007). Table 1 shows the physico-chemical the device was calibrated with white calibration properties of the butter samples. There was no plate and all measurements were carried out by significant difference in the dry matter and fat using chromium drying containers on a white contents of C, S and G samples. The results of dry board. matter and fat content of the butters were similar Determination of vitamin A and β-carotene to those obtained by Sagdic et al. (2004). amounts However, pH, titratable acidity and acid value The method described by Hulshof et al. (2006) showed significant differences in all varieties of was adapted as follows with slight modifications. butter. C samples had the highest pH and acid The concentrations of β-carotene and vitamin A value. Titratable acidity of the
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