Microbiological, physicochemical, textural characteristics and oxidative stability of butter produced from high-pressure homogenisation treated cream at different pressures

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dc.contributor.authorSert, Durmus
dc.contributor.authorMercan, Emin
dc.date.accessioned2024-02-23T14:03:07Z
dc.date.available2024-02-23T14:03:07Z
dc.date.issued2020
dc.departmentNEÜen_US
dc.description.abstractMicrobiological, physicochemical, and textural characteristics, and oxidative stability was investigated of butter produced from raw cream treated with high-pressure homogenisation (HPH) at 0 (control), 10, 20, 30, 50, or 70 MPa. HPH treatment of cream increased lightness and decreased yellowness of butter. Firmness of all butter samples was between 97 (control) and 380 N (70 MPa). HPH decreased the spreadability of butter dependent on increasing pressure. A monomodal fat particle size distribution was determined in all butter samples; D[3.2] ranged from 25.25 to 125.5 mu m and HPH decreased average particle size compared with the control. The induction time of butter ranged from 27.40 (control) to 39.61 h (70 MPa). Above 50 MPa, Salmonella, and yeast and moulds were completely inactivated whilst coliforms and staphylococci were not detected in butter from HPH treated cream at 70 MPa, indicating that HPH can improve the microbial quality of butter produced from raw cream. (C) 2020 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.idairyj.2020.104825
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85089531803en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2020.104825
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11955
dc.identifier.volume111en_US
dc.identifier.wosWOS:000577509700004en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[Keyword Not Available]en_US
dc.titleMicrobiological, physicochemical, textural characteristics and oxidative stability of butter produced from high-pressure homogenisation treated cream at different pressuresen_US
dc.typeArticleen_US

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