Effects of churning with different concentrations of ozonated water on particle size, texture, oxidation, melting and microbiological characteristics of butter

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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.abstractThe effects of churning with different concentrations of ozonated water (OW) on fat particle size, texture, oxidation, melting and microbiological characteristics of butter from raw cream were investigated. For this purpose, butter samples were produced by churning with ozonated waters at concentrations of 0 (control), 0.15 (OW-15), 0.20 (OW-20), 0.25 (OW-25) and 0.30 (OW-30) mg L-1. Churning with OW increased the lightness and redness value of samples and decreased yellowness. Firmness value of samples ranged from 126.86 to 347.46 N, with an increase with ozone concentration. Mean fat particle size (D[4.3]) value of samples decreased with higher ozone concentration in churning water. OW reduced the oxidative stability of samples. Microbial reductions by churning with ozonated water ranged from 0.07 to 1.59 log. Microbiological analysis results showed that ozone treatment improved the microbial safety of butter samples produced from raw cream. (C) 2020 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.idairyj.2020.104838
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85089887684en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2020.104838
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11956
dc.identifier.volume111en_US
dc.identifier.wosWOS:000577509700016en_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.titleEffects of churning with different concentrations of ozonated water on particle size, texture, oxidation, melting and microbiological characteristics of butteren_US
dc.typeArticleen_US

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