Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt-Reference-Cited by-同舟云学术

Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt

Published:2022-03 Issue: Volume:126 Page:105229
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Karakus Mehmet Sukru,Akgul Filiz Yildiz,Korkmaz Aziz,Atasoy Ahmet Ferit

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference35 articles.

1. Comparison of cheeses made from milk having normal and high oleic fatty acid compositions;Aigster;Journal of Food Science,2000

2. Lipolysis in Urfa cheese produced from raw and pasteurized goats' and cows' milk with mesophilic or thermophilic cultures during ripening;Atasoy;Food Chemistry,2009

3. A study on investigation of free fatty acid contents of sade yag (Urfa yagi) produced and marketed in Sanliurfa;Atasoy;Journal of the Faculty of Agriculture of Harran University,2010

4. Sheep milk: Physicochemical characteristics and relevance for functional food development;Balthazar;Comprehensive Reviews in Food Science and Food Safety,2017

5. Analysis of fatty acid methyl esters with high accuracy and reliability: II. Methylation of fats and oils with boron trifluoride-methanol;Bannon;Journal of Chromatography A,1982

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unveiling the aroma profile of anhydrous milk fat: Insights into key odorants during biocatalysis by aroma extract dilution analysis, aroma recombination, and omission experiment;Food Research International;2024-09

2. Characterization of traditional Egyptian Samna and comparison with processed anhydrous milk fat: A comprehensive analysis of volatile components and physiochemical properties;International Dairy Journal;2024-08

3. Pasture feeding improves the nutritional, textural, and techno-functional characteristics of butter;Journal of Dairy Science;2024-08

4. Monitoring the properties during ripening of full- and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk;International Dairy Journal;2024-03

5. Lipase-Catalyzed Synthesis of Structured Fatty Acids Enriched with Medium and Long-Chain n-3 Fatty Acids via Solvent-Free Transesterification of Skipjack Tuna Eyeball Oil and Commercial Butterfat;Foods;2024-01-22