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
Mehmet Şükrü Karakuş, Filiz YILDIZ-AKGÜL, Aziz Korkmaz, Ahmet Ferit Atasoy
Topics & Concepts
Food scienceChemistrySpreadabilityBovine milkMyristic acidFatty acidMilk fatAnhydrousCapric AcidPolyunsaturated fatty acidComposition (language)Interesterified fatBiochemistryPalmitic acidOrganic chemistryLinseed oilLauric acidPhilosophyLinguisticsLipaseEnzymeMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFatty Acid Research and Health