Comparison of Chemical Properties and Fatty Acid Composition of Artisanal and Commercial Butters

Authors : Oğuz Gürsoy, Kübra Kocatürk, Ayşe Deniz, Hande Özge Güler Dal, Yusuf Yılmaz

Pages : 205-214

Doi:10.24323/akademik-gida.1603850

View : 10 | Download : 12

Publication Date : 2024-12-18

Article Type : Research Paper

Abstract :This study compares the chemical properties, fatty acid composition, and conjugated linoleic acid (CLA) levels of artisanal (homemade) (n=10) and commercial butter samples (n=10) produced from cow’s milk. Artisanal butters were collected from local producers who maintain their own livestock across various villages within the Burdur province in Türkiye, while commercial samples were acquired from various national and local markets. On average, the dry matter content was significantly higher in commercial butters (84.15%) than artisanal samples (82.60%) (p 0.05). Furthermore, the mean titratable acidity values of commercial and artisanal butters were found as 0.30% and 0.51% (percent lactic acid), respectively (p 0.05). In conclusion, this study showed significant differences in the dry matter content, titratable acidity, and CLA content between artisanal and commercial butter samples, indicating potential nutritional and quality variations between the two types of butter, particularly emphasizing the higher CLA content observed in artisanal butter despite comparable fatty acid composition.
Keywords : Tereyağı, Ev yapımı, Ticari, Yağ asidi, Konjuge linoleik asit