Comparative study on physicochemical and sensory characteristics of two traditional ghee made from buffalo and cow milk

The physicochemical, sensory characteristics, and fatty acids composition of two traditional ghee made from native West Azarbaijan buffalo and cow milk was investigated. In order to determine the oxidative stability, free fatty acids (FFAs) content and peroxide value (PV) of ghee samples were determ...

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Veröffentlicht in:	The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology Food technology, 2023-09, Vol.47 (2), p.124-139
Hauptverfasser:	Nezhad Razmjoui Akhgar, Rahele, Shaviklo, Amir Reza, Khamisabadi, Hassan
Format:	Artikel
Sprache:	eng
Schlagworte:	Ambient temperature Buffalo Butter Comparative studies Composition Cow's milk Dairy products Fatty acids Fermentation Ghee Iodine Linoleic acid Melting point Melting points Methods Milk Oils & fats Peroxide Polyunsaturated fatty acids Refractivity Rural areas Sensory perception Sensory properties Yogurt
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Zusammenfassung:	The physicochemical, sensory characteristics, and fatty acids composition of two traditional ghee made from native West Azarbaijan buffalo and cow milk was investigated. In order to determine the oxidative stability, free fatty acids (FFAs) content and peroxide value (PV) of ghee samples were determined during 6 months of storage at ambient temperature (25˚C). The yield of buffalo ghee was significantly higher compared to cow ghee (6.01 versus 3.10%). No significant difference was observed in the saponification value, iodine value, refractive index, and slip melting point between two ghee samples (p >0.05). FFAs content and PV of ghee samples increased significantly during six months of storage (p
ISSN:	1843-5157 2068-259X
DOI:	10.35219/foodtechnology.2023.2.08