İNEK, KOYUN VE KEÇİ SÜTÜNDEN ÜRETİLEN KAYMAKLARIN BAZI KARBONİL BİLEŞİKLERİ, SERBEST YAĞ ASİDİ BİLEŞİMLERİ VE TOKOFEROL İÇERİKLERİ

The aim of this study is to determine the effect of cow, goat and sheep milk used in traditional clotted cream production on some properties of clotted cream. The produced clotted cream was stored during 7 days. Some chemical analyses of the clotted cream, free fatty acid composition and tocopherol contents using gas chromatography (GC) and high-performance liquid cromatography (HPLC) were determined. Saturated fatty acids were found to be the highest in sheep's clotted cream and the lowest in goat's clotted cream. Monounsaturated fatty acids were found to be higher in clotted cream produced from goat's milk. Eicosapentaenoic Acid (EPA) and docosanhexaenoic acid (DHA) and δ-tocopherol were determined only in clotted cream produced from sheep milk. The content of α-tocopherol in sheep's clotted cream and β-tocopherol in cow's clotted cream is higher than in the other clotted cream. 2-Methylbutyraldehyde was identified as the most important carbonyl component in all samples. Although all three clotted creams were quite similar in appearance and some chemical properties, it was determined that they contain significant differences in terms of carbonyl compounds, fatty acid profiles and tocopherol contents.