Cultured cream butter |
Lactobacillus acidophilus
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Diacetyl: 340 µg/kg |
Ekinci et al. (2008)Ekinci, F. Y., Okur, O. D., Ertekin, B., & Guzel-Seydim, Z. (2008). Effects of probiotic bacteria and oils on fatty acid profiles of cultured cream. European Journal of Lipid Science and Technology, 110(3), 216-224. https://doi.org/10.1002/ejlt.200700038.
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Bifidobacterium bifidum
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Lactic acid: 73.9 mg/100 g |
Lorenzen et al. (2013)Lorenzen, P. C., Walte, H., & Bosse, B. (2013). Development of a method for butter type differentiation by electronic nose technology. Sensors and Actuators. B, Chemical, 81, 690-693. http://dx.doi.org/10.1016/j.snb.2013.01.034 http://dx.doi.org/10.1016/j.snb.2013.01....
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Streptococcus thermophilus
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Butiric acid: 0.83-1.18 mg/g |
Schieberle et al. (1993)Schieberle, P., Gassenmeier, K., Guth, H., Sen, A., & Grosch, W. (1993). Character impact odour compounds of different kinds of butter. LWT - Food Science and Technology, 26(4), 347-356. https://doi.org/10.1006/fstl.1993.1070. https://doi.org/10.1006/fstl.1993.1070...
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Lactobacillus bulgaricus
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pH: 4.38 ± 4.81 |
Jinjarak et al. (2006)Jinjarak, S., Olabi, A., Jiménez-Flores, R., & Walker, J. H. (2006). Sensory, functional, and analytical comparisons of whey butter with other butters. Journal of Dairy Science, 89(7), 2428-2440. PMid:16772559. http://dx.doi.org/10.3168/jds.S0022-0302(06)72316-5 http://dx.doi.org/10.3168/jds.S0022-0302...
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Lactobacillus helveticus
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Fat: 75.19-93.03% |
Ewe & Loo (2016)Ewe, J. A., & Loo, S. Y. (2016). Effect of cream fermentation on microbiological, physicochemical and rheological properties of L. helveticus-butter. Food Chemistry, 201, 29-36. PMid:26868544. http://dx.doi.org/10.1016/j.foodchem.2016.01.049 http://dx.doi.org/10.1016/j.foodchem.201...
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Protein: 0.89-1.31% |
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Texturea: 2232 N |
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Sour cream butter |
Lactococcus lactis
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Diacetyl: 110-620 µg/kg |
Musiy et al. (2017)Musiy, L., Tsisaryk, O., Slyvka, I., Mykhaylytska, O., & Gutji, B. (2017). Study of keeping probiotic proporties of cultured butter in storage. EUREKA: Life Sciences, 2(2), 27-33. http://dx.doi.org/10.21303/2504-5695.2017.00318 http://dx.doi.org/10.21303/2504-5695.201...
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Leuconostoc mesenteroides
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Butiric acid: 2660-4480 µg/kg |
Schieberle et al. (1993)Schieberle, P., Gassenmeier, K., Guth, H., Sen, A., & Grosch, W. (1993). Character impact odour compounds of different kinds of butter. LWT - Food Science and Technology, 26(4), 347-356. https://doi.org/10.1006/fstl.1993.1070. https://doi.org/10.1006/fstl.1993.1070...
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Enterococcus italicus
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Yu et al. (2018)Yu, J., Mo, L., Pan, L., Yao, C., Ren, D., An, X., Tsogtgerel, T., Zhang, H., & Liu, W. (2018). Bacterial microbiota and metabolic character of traditional sour cream and butter in Buryatia, Russia. Frontiers in Microbiology, 9, 2496. PMid:30459729. http://dx.doi.org/10.3389/fmicb.2018.02496 http://dx.doi.org/10.3389/fmicb.2018.024...
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Lactobacillus paracasei
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Mallia et al. (2008)Mallia, S., Escher, F., & Schlichterle-Cerny, H. (2008). Aroma-active compounds of butter: A review. European Food Research and Technology, 226(3), 315-325. https://doi.org/10.1007/s00217-006-0555-y. https://doi.org/10.1007/s00217-006-0555-...
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Sweet cream butter |
- |
pH: 6.12-6.70 |
Peterson & Reineccius (2003)Peterson, D. G., & Reineccius, G. A. (2003). Characterization of the volatile compounds that constitute fresh sweet cream butter aroma. Flavour and Fragrance Journal, 18(3), 215-220. https://doi.org/10.1002/ffj.1192. https://doi.org/10.1002/ffj.1192...
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Diacetyl: 6.6 µg/kg |
Lorenzen et al. (2013)Lorenzen, P. C., Walte, H., & Bosse, B. (2013). Development of a method for butter type differentiation by electronic nose technology. Sensors and Actuators. B, Chemical, 81, 690-693. http://dx.doi.org/10.1016/j.snb.2013.01.034 http://dx.doi.org/10.1016/j.snb.2013.01....
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Butiric acid: 192 µg/kg |
Jinjarak et al. (2006)Jinjarak, S., Olabi, A., Jiménez-Flores, R., & Walker, J. H. (2006). Sensory, functional, and analytical comparisons of whey butter with other butters. Journal of Dairy Science, 89(7), 2428-2440. PMid:16772559. http://dx.doi.org/10.3168/jds.S0022-0302(06)72316-5 http://dx.doi.org/10.3168/jds.S0022-0302...
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Fat: 96.03% |
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Protein: 0.92% |
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Texturea: 2752 N |
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Whipped butter |
- |
Cream fat: 30-36% |
Clark et al. (2009)Clark, S., Costello, M., Drake, M., & Bodyfelt, F. (2009). The sensory evaluation of dairy products (2nd ed.). New York: Springer.
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