Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi)

• Published in: Grasas y aceites (Sevilla) Vol. 65; no. 1; p. e010
• Main Authors: Gokce, R., Akdogan, A., Divriklib, U., Elci, L.
• Format: Journal Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 01.01.2014
• Subjects: acetoin; butter; diacetyl; gc/ms

Commercial Karinyagi (traditionally named karin) is made of cows’ milk cream and is produced by filling butter in cleaned sheep’s rumen. The effect of butter storage in sheep’s rumen on the production of diacetyl and acetoin was investigated. These compounds were determined by GC-MS and they are the...