Butter production from ozone-treated cream: Effects on characteristics of physicochemical, microbiological, thermal and oxidative stability
作者： Durmuş Sert , Emin Mercan , Ümmügülsüm Kara
DOI: 10.1016/J.LWT.2020.109722
关键词: Induction time 、 Ozone 、 Particle size 、 Chemistry 、 Microbiological quality 、 Food science 、 Log reduction 、 Control sample
摘要: Abstract The goal of this research was to investigate the effects ozone treatment (OT) raw cream on physicochemical, microbiological, thermal, and oxidative properties butter. For purpose, butter samples were produced from cream, which ozone-treated for 5 (OT-5), 15 (OT-15), 30 (OT-30), 60 (OT-60) min. control sample also non-ozonated cream. OT increased firmness, consistency, fat particle size values firmness between 97 380 N. Average (D[3.2]) ranged 22.1 30.2 μm, in decreased it. A monomodal distribution determined all-butter samples. b value (yellowness) butter, lowest OT-60. induction time changed 1.04 – 32.9 h (control). Two melting peaks at 14.2–14.6 32.3–33 °C. Ozonation 60 min caused 2.01 log reduction Staphylococci. Above 15 min, completely inactivated Salmonella yeast-mould. Coliform not detected OT-30 results showed that resulted higher microbiological quality
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