Comparison of Chemical Properties and Fatty Acid Composition of Artisanal and Commercial Butters
Year: 2024
Type: article
Abstract: This study compares the chemical properties, fatty acid composition, and conjugated linoleic acid (CLA) levels of artisanal (homemade) (n=10) and commercial butter samples (n=10) produced from cow’s milk. Artisanal butters were collected from local producers who maintain their own livestock across various villages within the Burdur province in Türkiye, while commercial samples were acquired from various national and local markets. On average, the dry matter content was significantly higher in commercial butters (84.15%) than artisanal samples (82.60%) (p0.05). Furthermore, the mean titratable acidity values of commercial and artisanal butters were found as 0.30% and 0.51% (percent lactic acid), respectively (p
Source: Akademik Gıda
Authors: Oğuz Gürsoy, Kübra Kocatürk, Ayşe Deniz, Hande Özge Güler Dal, Yusuf Yılmaz
Institution: Burdur Mehmet Akif Ersoy Üniversitesi
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4405518555