Production of Anatolian Water Buffalo Butter Using Different Methods

Abstract

In this study, buffalo butter was produced from Anatolian buffalo milk by three different methods (sweet cream, sour cream and yogurt). Some chemical properties of butters were investigated by comparing the applied production methods. It has been determined that the fat content of buffalo milk used as raw material is 7%, the total dry matter ratio is 16.20%, and its yields vary between 7-8.5%. All of the butters contained an average of 83.64% fat (p>0.05). No significant difference was found in the pH values of the butters (p>0.05). The highest titration acidity (0.43%) and the lowest free fatty acidity (0.80%) were determined in yayık butter (made from yogurt). Peroxide value of milk was 0.1 meq O2 kg-1, and 1.94-2.01 meq O2 kg-1 for the butter samples. The amounts of the vitamins in the milk were found to be lower than in the butters (p0.05). The percentages of average fatty acid values were evaluated as follows; butyric acid (C4:0) 3.799±0.060, caproic acid (C6:0) 1.253±0.020, caprylic acid (C8:0) 0.729±0.017, capric acid (C10:0) 1.359±0.035, lauric acid (C12:0) 1.746±0.022, miristic acid (C14:0) 8.983±0.064, miristoleic acid (C14:1) 1.870±0.141, pentadecanoic acid (C15:0) 1.965±0.032, cis-10-pentadecanoic acid (C15:1) 0.863±0.028, palmitic acid (C16:0) 36.066±0.498, palmiteloic acid (C16:1) 3.261±0.026, heptadecanoic acid (C17:0) 1.176±0.034, cis-10-heptadecanoic acid (C17:1) 0.466±0.007, stearic acid (C18:0) 9.300±0.075, oleic acid (C18:1) 24.194±0.429, linoleic acid (C18:2) 1.061±0.071, α-linolenic acid (C18:3) 0.342±0.024, arasidic acid (C18:0) 0.184±0.017, cis-11-eicosenoic acid (C20:4) 0.602±0.060, heneicosanic acid (C21:0) 0.130±0.001, behenic acid (C22:0) 0.252±0.013, erucic acid (C22:1) 0.163±0.020, tricosenoic acid (C23:1) 0.181±0.006, lignoceric acid (C24:0) 0.147±0.004.

Özet

Bu çalışmada Anadolu manda sütünden üç farklı yöntemle (tatlı krema, ekşi krema ve yoğurttan) manda tereyağı üretilmiştir. Uygulanan üretim yöntemleri karşılaştırılarak tereyağların bazı kimyasal özellikleri incelenmiştir. Hammadde olarak kullanılan manda sütünün yağ içeriğinin % 7, toplam kuru madde (yağ dahil) oranının %16.20 ve randımanının % 7-8.5 aralığında olduğu tespit edilmiştir. Bütün tereyağlarda ortalama %83.64 yağ içerdiği belirlenmiştir. Tereyağların pH değerlerinde önemli farklılık bulunmamıştır (p>0.05). En yüksek titrasyon asitliği (%0.43) ve en düşük serbest yağ asitliği (%0.80) yayık tereyağında (yoğurttan yapılmış) tespit edilmiştir. Sütün peroksit değeri 0.1 meq O2 kg-1, tereyağların 1.94-2.01 meq O2 kg-1 olarak bulunmuştur. Sütteki vitamin miktarları tereyağlara göre düşük olduğu tespit edilmiştir (p0.05). Ortalama % yağ asit değerleri; bütirik asit (C4:0) 3.799±0.060, kaproik asit (C6:0) 1.253±0.020, kaprilik asit (C8:0) 0.729±0.017, kaprik asit (C10:0) 1.359±0.035, laurik asit (C12:0) 1.746±0.022, miristik asit (C14:0) 8.983±0.064, miristoleik asit (C14:1) 1.870±0.141, pentadekanoik asit (C15:0) 1.965±0.032, cis-10-pentadekanoik asit (C15:1) 0.863±0.028, palmitik asit (C16:0) 36.066±0.498, palmiteloik asit (C16:1) 3.261±0.026, heptadekanoik asit (C17:0) 1.176±0.034, cis-10-heptadekanoik asit (C17:1) 0.466±0.007, stearik asit (C18:0) 9.300±0.075, oleik asit (C18:1) 24.194±0.429, linoleik asit (C18:2) 1.061±0.071, α-linolenik asit (C18:3) 0.342±0.024, araşidik asit (C18:0) 0.184±0.017, cis-11-eikosenoik asit (C20:4) 0.602±0.060, heneikosanik asit (C21:0) 0.130±0.001, behenik asit (C22:0) 0.252±0.013, erusik asit (C22:1) 0.163±0.020, trikosenoik asit (C23:1) 0.181±0.006, lignoserik asit (C24:0) 0.147±0.004 olarak saptanmıştır.