Determination of some compositional differences in lipid part of butter produced from different animals milk

In this study, some properties (acid value, saponification value, theoretical iodine value, refractive index, slip melting point and solid fat content) in butter fat part of butters produced from cow, sheep and goat milks supplied from different regions were determined. Fatty acid composition including trans and conjugated fatty acids was determined by gas chromatography (GC) in lipid fraction extracted from butters by Folch extraction.Particularly palmitic acid (C16:0) and myristic acid (C14:0), oleic (C18:1), and linoleic (C18:2) acids were found to be major fatty acids in all lipids samples investigated. The highest unsaturated fatty acid content was found in lipid fraction obtained from butter produced from cow?s milk (%38.80±4.19) followed by lipids from goat (%35.07±3.78) and sheep (%31.79±5.61) milk based butters (P < 0.05). There is no significant difference between the trans fatty acid content of lipids from cow (%2.57±1.22), sheep (%3.50±1.23) and goat (%3.65± 0.53) milk based butters (P > 0.05).Mean lipid contents of cow, sheep and goat milk based butter fats were found to be as %82.38±3.49, %86.88±8.65 and %81.40±7.77, respectively (P > 0,05). Following results were given as in the same animals order. Acid values were 2.459±0.404, 0.438±0.010 and 0.748±0.108 mg KOH/g fat (P < 0.05); saponification values were 195.13±17.21, 201.61±1.93 and 204.88±2.14 mg KOH/g fat (P > 0.05); theoretical iodine values were 39.3±3.67, 34.8±6.25 and 37.8±3.01 (P < 0.05); refractive indexes were 1.4538±0.0020, 1.4537±0.0003 and 1.4554±0.0004 (P > 0.05) and slip melting points were 32.1±0.42, 33.2±0.27 and 31.2±0.27°C (P < 0.05). Differences between the solid fat contents of butter fats were found to be insignificant.KEYWORDS: Cow, sheep, goats, butter fat, butter, fatty acid composition, trans fatty acid, solid fat content, chemical composition