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Journals / Akademik Gıda / 2026 / Cilt: 22 Sayı: 3

Comparison of Chemical Properties and Fatty Acid Composition of Artisanal and Commercial Butters

Ticari ve Ev Yapımı Tereyağlarının Kimyasal Özellikleri ve Yağ Asidi Kompozisyonlarının Karşılaştırılması

Oğuz Gürsoy(Burdur Mehmet Akif Ersoy University, Faculty of Engineering and Architecture, Department of Food Engineering)0000-0002-5907-4595
Kübra Kocatürk(Burdur Mehmet Akif Ersoy University, Graduate School of Natural and Applied Sciences, Division of Food Engineering)0000-0003-3385-614X
Ayşe Deniz(Burdur Provincial Directorate of Agriculture and Forestry)0009-0007-2850-4250
Hande Özge Güler Dal(Burdur Mehmet Akif Ersoy University, Faculty of Engineering and Architecture, Department of Food Engineering)0000-0002-6386-7432
Yusuf Yılmaz(Burdur Mehmet Akif Ersoy University, Faculty of Engineering and Architecture, Department of Food Engineering)0000-0002-5061-0005
Pages
205–214
Publication Date
2024-12-18
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In conclusion, this study showed significant differences in the dry matter content, titratable acidity, and CLA content between artisanal and commercial butter samples, indicating potential nutritional and quality variations between the two types of butter, particularly emphasizing the higher CLA content observed in artisanal butter despite comparable fatty acid composition.

📌 3 Key Takeaways

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Objective & Hypothesis: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.
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Key Findings & Data:On average, the dry matter content was significantly higher in commercial butters (84.15%) than artisanal samples (82.60%) (p 0.05).
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Conclusion & Impact:In conclusion, this study showed significant differences in the dry matter content, titratable acidity, and CLA content between artisanal and commercial butter samples, indicating potential nutritional and quality variations between the two types of butter, particularly emphasizing the higher CLA content observed in artisanal butter despite comparable fatty acid composition.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Tereyağı · Ev yapımı · Ticari

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%) (p 0.05). Furthermore, the mean titratable acidity values of commercial and artisanal butters were found as 0.30% and 0.51% (percent lactic acid), respectively (p 0.05). In conclusion, this study showed significant differences in the dry matter content, titratable acidity, and CLA content between artisanal and commercial butter samples, indicating potential nutritional and quality variations between the two types of butter, particularly emphasizing the higher CLA content observed in artisanal butter despite comparable fatty acid composition.

Özet

Bu çalışmada, inek sütünden elde edilen ev yapımı (n=10) ve ticari tereyağı örneklerinin (n=10) kimyasal özellikleri, yağ asidi kompozisyonu ve konjuge linoleik asit (KLA) seviyeleri karşılaştırılmıştır. Ev yapımı tereyağı örnekleri, Burdur ilindeki çeşitli köylerde kendi hayvanlarını besleyen yerel üreticilerden, ticari tereyağı örnekleri ise çeşitli ulusal ve yerel marketlerden temin edilmiştir. Ortalama kuru madde içeriğinin ticari tereyağlarında (%84.15) ev yapımı örneklerden (%82.60) önemli ölçüde daha yüksek (p 0.05). Bu çalışma, kuru madde içeriği, titre edilebilir asitlik ve KLA içeriği bakımından ev yapımı ve ticari tereyağı örnekleri arasında önemli farklılıklar olduğunu ortaya koymuştur. Özellikle benzer yağ asidi bileşimlerine rağmen, ev yapımı tereyağının daha yüksek KLA içeriğine sahip olması, bu tereyağı türleri arasındaki potansiyel beslenme ve kalite farklılıklarını öne çıkarmaktadır.

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Cite This Article

Gürsoy, O., Kocatürk, K., Deniz, A., Dal, H. Ö. G., Yılmaz, Y. (2024). Comparison of Chemical Properties and Fatty Acid Composition of Artisanal and Commercial Butters. Akademik Gıda, Cilt: 22 Sayı: 3, 205–214. https://doi.org/10.24323/akademik-gida.1603850

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