Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 523337
Title Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling
Author(s) Pustjens, Annemieke; Boerrigter-Eenling, Rita; Koot, Alex; Rozijn, Maikel; Ruth, Saskia Van
Source Foods — Open Access Food Science Journal 6 (2017)4. - ISSN 2304-8158
Department(s) RIKILT - BU Authenticity & Nutrients
RIKILT - Business unit Contaminants & Toxins
Food Quality and Design
Publication type Refereed Article in a scientific journal
Publication year 2017
Abstract In the Netherlands, butter is produced from milk originating from three different production systems: conventional, organic, and grass-fed cows. The aim of the current study was to characterize these types of butters, and pinpoint distinct compositional differences. Retail conventional (n = 28), organic (n = 14), and grass (n = 12) full-fat butters were collected during the winter and summer
seasons. Samples were analyzed for their fat content, free fatty acid (FFA) content, and triglyceride (TG) and fatty acid (FA) profiles. The fat content was significantly lower in conventional butters than in organic butters and the FFA content was significantly lower in conventional butters compared with grass butters. Also, organic butters differed significantly from their conventional counterparts with regard to their TG and FA profiles. The TG profiles of the organic and grass butters did not differ significantly. The FA profiles of grass butters were less distinct, since only a few FAs differed significantly from conventional (six FAs) and organic (eight FAs) butters.
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