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Chemical and Microbiological Properties of Karinyagi (Butter Stored in Rumen) Consumed in Turkey

Chemical and Microbiological Properties of Karinyagi (Butter Stored in Rumen) Consumed in Turkey
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出处 《Journal of Food Science and Engineering》 2015年第1期37-43,共7页 食品科学与工程(英文版)(美国)
关键词 微生物学特性 土耳其 游离脂肪酸 消耗 黄油 瘤胃 存储 化学 Butter, Karinyagi, peroxide value, quality.
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参考文献34

  • 1Turkish Food Codex. 2005. "Notification of Butter and Other Spread Able Milk Fat Based Product." Turkish Food Codex No. 2005/192005. Accessed February 13, 2015. http://mevzuat.basbakanlik.gov.tr.
  • 2German, J. B., and Dillard, C. J. 1998. "Fractionated Milk Fat: Composition Structure and Functional Properties." Food Technology 52 (2): 33-8.
  • 3Tekin~en, C. 2000. Dairy Products Technology. Konya Turkey: Sel~uk University Press, 122.
  • 4Demici, M. 2011. Nutrition. |stanbul, Turkey: Onur Graphic Publisher, 370-5.
  • 5Huts, P. J., and Park, K. M. 2012. "Influence of Dairy Product and Milk Fat Consumption on Cardiovascular Disease Risk." Adv. Nutr. 3 (3): 266-85.
  • 6Grin, i., and $im~ek, B. 2011. "The Fatty Acid Composition of Butter Stored in Sheep's or Goat Stomach (Karinyagi)." Food and Nutrition Science 2 (5): 402-6.
  • 7G6kge, R., Aslanalp, Y., and Herken, E. N. 2010. "Microbiological Quality of Karm Butter--A Traditionally Manufactured Butter from Turkey." Grasas yAceties 61 (2): 121-5.
  • 8G~in, i. 2003. "Karinyagi of Some Characteristics of Quality and Production Technology Produced in Burdur." Journal of Natural and Applied Science 7 (3): 55-9.
  • 9G6k~e, R., Akdo(gan, A., Divriklib, U., and E19i, L. 2014. "Simultaneous Determination of Diacetyl and Acetoin in Traditional Turkish Butter Stored in Sheep's Rumen (Karinyagi)." Grasas y Aceties 65 (1): 1-6.
  • 10Association of Official Analytical Chemists (AOAC) 1995. "Food Composition, Additives, Natural Contaminants." In Official Methods of Analysis of the Association of Official Analytical Chemists, 16th ed.. Arlington, Virginia, USA: AOAC.

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