Determination Of Mineral Content Of Butter Milk

Seval Sevgi KIRDAR; Didem Gamze GENÇ

Makale detayları

Determination Of Mineral Content Of Butter Milk

Yazarlar:

Seval Sevgi KIRDAR | Didem Gamze GENÇ

Yayıncı:

Dokuz Eylül University Technology Development Zone

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Food Health and Technology Innovations 2019 Vol.2 Issue 5, pp.125-129

Belge Tipi:

Makale

Yayın Tarihi:

9/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000711767

Sıklık:

Üç Yıllık

pISSN:

2667-5803

Özet:

 

Objective :
The composition and food value of buttermilk are essentially the same as those of skim milk. The fat content is higher in case of buttermilk. It supplies protein, riboflavin and calcium in the highest amount. It contains a large proportion of the protein mixture slouched from the fat globule- milk serum interface by churning. Churning 1 kilogram of cream will typically yield 0.5 kilogram of butter and 0.5 kilogram of buttermilk. Liquid buttermilk is prone to oxidation, so this product is concentrated by evaporation and then sprays dried in order to extend the shelf life. Currently, dried buttermilk is mainly used for animal feeding (swine, bovine), but also used in the
food industry for its emulsion properties and its positive impacts on the texture and taste of products.
Conclusion :
In this study, it was aimed to determine the content of minerals buttermilk that uses the traditional method in the dairy plants. Calcium, potassium, phosphorus, sodium and magnesium quantities were determined by simultaneous inductively coupled plasma optical emission spectrometry (ICP-OES). In the butter milk, the
concentration of Ca was 8476,94 mg/L; Mg, 526 7 mg/L; K, 1920 mg/L; Na, 6095,309 mg/L; and P, 7170,496 ± 23 mg/L.

Makale detayları

Determination Of Mineral Content Of Butter Milk

Yazarlar: Seval Sevgi KIRDAR | Didem Gamze GENÇ

Yayıncı: Dokuz Eylül University Technology Development Zone

Ana Başlıklar: Gıda teknolojisi

Dergi: Food Health and Technology Innovations 2019 Vol.2 Issue 5, pp.125-129

Belge Tipi: Makale

Yayın Tarihi: 9/2019

Belge Dili: İngilizce

Document ID (Org No.): 2000711767

Sıklık: Üç Yıllık

pISSN: 2667-5803

Sayı

Yazarlar:

Seval Sevgi KIRDAR | Didem Gamze GENÇ

Yayıncı:

Dokuz Eylül University Technology Development Zone

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Food Health and Technology Innovations 2019 Vol.2 Issue 5, pp.125-129

Belge Tipi:

Makale

Yayın Tarihi:

9/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000711767

Sıklık:

Üç Yıllık

pISSN:

2667-5803