Publication:
The characterisation of dairy industry waste buttermilk from different butter processing procedures

dc.contributor.authorAvcı, H. Rıza
dc.contributor.authorÖzcan, Tülay
dc.contributor.buuauthorÖZCAN, TÜLAY
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
dc.contributor.orcid0000-0002-0223-3807
dc.contributor.researcheridAAG-8194-2021
dc.date.accessioned2024-07-05T11:42:03Z
dc.date.available2024-07-05T11:42:03Z
dc.date.issued2020-01-01
dc.description.abstractButtermilk is high nutritional value byproduct obtained from butter making. Consisting of such ingredients as lactose, casein, serum proteins, mineral substances, it is liquid phase released by churning the cream during the process. Today, butter production is carried out in two different ways: "Batch Method" and "Continuous Method". In this study, the composition of the buttermilks, released by the batch and continuous butter production systems were compared. In conclusion, butter production methods have been effective on physicochemical composition and amino acid values of buttermilks (p<0.01, p<0.05). Batch process buttermilks have high amount of total solids, protein, fat and acidity values. Continuous system buttermilks contain high level of amino acids and aspartic acid, glutamic acid, serine, proline, leucine have been found to be the most common amino acids among them.
dc.description.sponsorshipBursa Gıda ve Yem Kontrol Merkezi Araştırma Enstitüsü
dc.identifier.doi10.5555/20210094670
dc.identifier.endpage5478
dc.identifier.issn1018-4619
dc.identifier.issue7
dc.identifier.startpage5472
dc.identifier.urihttps://www.cabidigitallibrary.org/doi/full/10.5555/20210094670
dc.identifier.urihttps://hdl.handle.net/11452/42982
dc.identifier.volume29
dc.identifier.wos000550823500071
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherParlar Scientific Publications (PSP)
dc.relation.bapDDP/2020-3
dc.relation.journalFresenius Environmental Bulletin
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectMilk-fat globule
dc.subjectMembrane
dc.subjectPhospholipids
dc.subjectDairy waste
dc.subjectButter
dc.subjectButtermilk
dc.subjectComposition
dc.subjectEnvironmental sciences & ecology
dc.titleThe characterisation of dairy industry waste buttermilk from different butter processing procedures
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication120b8ef1-95e8-4483-98aa-2cd905144fc8
relation.isAuthorOfPublication.latestForDiscovery120b8ef1-95e8-4483-98aa-2cd905144fc8

Files

Collections