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Water thermodynamics and lipid oxidation in stored whey butter

cris.lastimport.scopus2025-10-23T06:56:42Z
cris.virtual.author-orcid0000-0003-1174-1915
cris.virtual.author-orcid0000-0001-8257-2931
cris.virtual.author-orcid0000-0001-6343-332X
cris.virtual.author-orcid0000-0002-0529-3725
cris.virtualsource.author-orcid86cf2372-a835-4dbf-b1cb-6200ecf27dd5
cris.virtualsource.author-orcid3ddc3392-2d85-411b-aed4-544dadf1b779
cris.virtualsource.author-orcid307551d0-aa67-4ae6-b57b-fb099d8300e7
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
dc.abstract.enWhey butter is the result of the rational use of the whey component, which is cream whey. It is an alternative to milk cream butter. The aim of the presented study was to analyze the effect of storage conditions on water thermodynamics and cholesterol oxidation products as reliable markers of quality and safety. After 4 mo of storage, the water loss (at 3°C and 13°C) and water activity in whey butter (only at 13°C) were reduced. Three-factorial ANOVA showed that the value of water activity was independent of the type of butter in interaction with the storage temperature. The duration of the translational movement of water molecules from the inside of whey butter was definitely longer than in butter and shortened with storage time. This was in contrast to butter. For whey butter stored at 13°C, the kinetics of the movement of water molecules was at the highest speed. In the case of whey butter and butter, the higher storage temperature almost doubled the gloss. Increasing the temperature to 13°C resulted in different yellowness index, chroma, and browning index between whey butter and butter. There were no statistically significant differences in the percentage of fatty acids and triacylglycerols in whey butter and milk cream butter during storage. In whey butter, compared with butter, the cholesterol content was higher, but the amount of cholesterol oxidation products was smaller. However, in whey butter, these amounts increased significantly. The presence of epoxides and their transformation products (i.e., triol cholesterol) was found in storage whey butter.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Mleczarstwa i Inżynierii Procesowej
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorCais-Sokolińska, Dorota
dc.contributor.authorBielska, Paulina
dc.contributor.authorRudzińska, Magdalena
dc.contributor.authorGrygier, Anna
dc.date.access2025-07-30
dc.date.accessioned2025-07-30T09:23:29Z
dc.date.available2025-07-30T09:23:29Z
dc.date.copyright2023-11-01
dc.date.issued2024
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,4
dc.description.number4
dc.description.points200
dc.description.versionfinal_published
dc.description.volume107
dc.identifier.doi10.3168/jds.2023-24032
dc.identifier.eissn1525-3198
dc.identifier.issn0022-0302
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4024
dc.identifier.weblinkhttps://www.journalofdairyscience.org/article/S0022-0302(23)00775-0/fulltext
dc.languageen
dc.relation.ispartofJournal of Dairy Science
dc.relation.pages1903–1915
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enwhey butter
dc.subject.enstorage
dc.subject.enwater activity
dc.subject.enoxysterol
dc.subject.entriol cholesterol
dc.titleWater thermodynamics and lipid oxidation in stored whey butter
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue4
oaire.citation.volume107