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Some chemical and microbiological properties of ghee produced in Eastern Anatolia
Author(s) -
KIRAZCI AYSEGUL,
JAVIDIPOUR ISSA
Publication year - 2008
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2008.00402.x
Subject(s) - food science , yeast , chemistry , lipid oxidation , peroxide , biochemistry , antioxidant , organic chemistry
Some properties of 30 ghee samples produced in Eastern Anatolia in Turkey were evaluated. Lipolytic bacteria and yeast–mould counts ranged from undetectable to 9.9 × 10 5 and 6.9 × 10 5 cfu/g, respectively. Most of the samples showed higher free fatty acids (FFA) and peroxide values (PV) than the limits mentioned in International Dairy Federation standards. Storage at 5°C for 30 days was not sufficient to stop the lipolytic and yeast–mould growth and lipid oxidation of the samples. Ghee samples with considerably highertrans‐C18 : 1 andtrans‐C18 : 2 fatty acids contents were considered to be adulterated with hydrogenated oils. It is recommended that specific attention should be given to technology transfer and the education of traditional dairy product manufacturers.