Abstract
Commercial Karinyagi (traditionally named karin) is made of cows’ milk cream and is produced by filling butter in cleaned sheep’s rumen. The effect of butter storage in sheep’s rumen on the production of diacetyl and acetoin was investigated. These compounds were determined by GC-MS and they are the typical butter flavor commonly found in fermented dairy products. The modified method for the simultaneous extraction of diacetly and acetoin from butter samples was accurate and precise. The recoveries of diacetyl and acetoin were 94.7 and 110.8%, respectively, while the detection limits were 1.83 and 0.51 mg·L -1 , respectively. The proposed method was applied for the monitoring of aroma compounds in Karin butter samples during different time intervals. The concentration of acetoin remained stable through 0–50 days while the concentration of diacetyl increased to 33.0 μg·g -1 up to 40 days and remained constant through 40–50 days.
Highlights
The production and consumption of fermented milk products have been increasing throughout the world (Macciola et al, 2008)
The recoveries of diacetyl and acetoin from butter samples were achieved in the range of 90.7–110.7%, which indicates that the procedure was free from matrix effects (Table 2)
The results indicate that the two-way interactions of butter samples and storage time for the production of diacetyl and acetoin were statistically significant (p
Summary
The production and consumption of fermented milk products have been increasing throughout the world (Macciola et al, 2008). Karin butter is produced from the cream obtained from the milk cream of cows For this aim, creams containing 70 to 80% fat are kneaded in a vessel with handles to remove any components except for fat. Diacetyl is a major flavor component of several fermented dairy products including cultured butter which is the final product of citrate metabolism by certain lactic acid bacteria such as Lactococcus lactis subsp. The effect of butter storage in sheep’s rumen on the productions of diacetyl and acetoin was investigated. These compounds were determined and monitored by GC-MS. The effect of storage time on their concentrations was investigated
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