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dc.contributor.authorVioque Amor, M.
dc.contributor.authorGómez-Díaz, Rafael
dc.contributor.authorRío Celestino, Mercedes del
dc.contributor.authorAvilés-Ramírez, Carmen
dc.date.accessioned2023-11-20T09:31:36Z
dc.date.available2023-11-20T09:31:36Z
dc.date.issued2023
dc.identifier.issn2076-2615
dc.identifier.urihttp://hdl.handle.net/10396/26225
dc.description.abstractButter is an important product for the dairy industry due to its particular sensory attributes and nutritional value, while the variability of the composition of the fatty acids in the milk can alter the nutritional and physical properties of butter and its acceptance by consumers. Butter is highly appreciated for its distinctive flavor and aroma; however, one of its main drawbacks lies in the difficulty in spreading it at low temperatures. Several types of butter that are present in the market were used in this study. We assessed the variability in the composition of the samples regarding their texture, color properties, and volatile organic compound profiles. We analyzed samples commercially produced from sheep’s milk (SB), goat’s milk (GB), and cow’s milk (CB); samples from the latter species with (CSB) and without salt (CB); and the low-fat (CLB) version. All the physicochemical composition parameters were significantly affected by the effect of the type of butter, although only 29 out of the 45 fatty acids examined were identified in the butter samples analyzed. The textural properties of the butters were influenced by both their solid fat content and the fatty acid profile. In addition, the origin of the milk not only affected the texture parameters but also the color of the butters and the compounds associated with traits such as odor and flavor. Through the multivariate data analysis of butter fatty acids and volatile compound percentages, we observed a clear differentiation of the samples based on the species of origin.es_ES
dc.format.mimetypeapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightshttps://creativecommons.org/licenses/by/4.0/es_ES
dc.sourceAnimals, 13(22), 3559 (2023)es_ES
dc.subjectButter qualityes_ES
dc.subjectColores_ES
dc.subjectTextureses_ES
dc.subjectFatty acidses_ES
dc.subjectVolatile compoundses_ES
dc.titleButter from different species: composition and quality parameters of products commercialized in the south of Spaines_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.3390/ani13223559es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES


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