The Fatty Acid Composition of Butter Stored in Sheep’s or Goat’s Stomach (Karinyagi)


Butter is produced from cream or yoghurt in dairy factories and farms and called as butter or yayik butter in Turkey. Karinyagi is also made from cream and yoghurt as yayik butter, but the packaging material is different from others. Karinyagi produce by filling of butter into purified goat’s and sheep’s stomach (the traditional name is Karin) and storage in this material during self-life. The aim of this study was to determine the fatty acid composition of Karinyagi made from cream. Twenty Karinyagi samples were randomly collected from different regions of Burdur/Turkey. The fatty acid composition of samples (by gas chromatography) and chemical properties was investigated. It was deter-mined that the chemical properties of Karinyagi was similar to butter produced with cream and yoghurt. The total saturated fatty acid level of Karinyagi samples changed from 62.31 to 76.64 (mean value 67.14 ± 3.36)%, while unsaturated fatty acids of them ranged from 20.48 to 31.57 (mean value 28.46 ± 2.67)%. Minimum and maximum levels of monounsaturated fatty acids of karinyagi were determined as 18.98 % and 28.57%. Butyric, oleic and palmitic acids were dominant in Karinyagi. Palmitic acid was slightly lower comparing to data for butter produced with cream and yoghurt. As a result, the amount of Karinyagi fatty acids may be said to be significantly different from the fatty acid of yayik and cream butter.

Share and Cite:

I. Gun and B. Simsek, "The Fatty Acid Composition of Butter Stored in Sheep’s or Goat’s Stomach (Karinyagi)," Food and Nutrition Sciences, Vol. 2 No. 5, 2011, pp. 402-406. doi: 10.4236/fns.2011.25056.

Conflicts of Interest

The authors declare no conflicts of interest.


[1] O. Sa?d??, M. D?nmez and M. Demirci, “Comparison of characteristics and fatty acid profiles of traditional Turkish yayik butters produced from goats’, ewes’ or cows’ milk,” Food Control, Vol. 15, No. 6, 2004, pp. 485-490. doi:10.1016/j.foodcont.2003.07.003
[2] A. K. Seckin, O. Gürsoy, O. Kinik and N. Akbulut, “Conju–Gated Linoleic Acid (CLA) Concentration, Fatty Acid Composition and Cholesterol Content of Some Turkish Dairy Products,” Swiss Society of Food Science and Technology, Vol. 38, No. 8, 2005, pp. 909-915.
[3] I. Gün, “Traditional Milk Product: Karinyagi,” Recent Development in Dairy Science and Technology Interna- tional Dairy Symposium Proceedings, Isparta, 2004, pp. 281-284.
[4] I. Gün, “Burdur’da üretilen KarInyaglarinin Bazi Kalite Ozellikleri ve üretim Teknolojisi,” SDü Fen Bilimleri Enstitüsü Dergisi, Vol. 7, No. 3, 2003, pp. 55-58.
[5] H. ünsal, “Süt Uyuyunca-Türkiye Peynirleri.” A. Yapi Kredi Yayinlari, Istanbul, 1997.
[6] B. ?im?ek and ?. Gün, “Free Fatty Acid Composition of Akcakatik Cheese, A Traditional Turkish Dairy Product.” Asian Journal of Chemistry, Vol. 21, No. 8, 2009, pp. 5923-5928.
[7] F. Durlu-?zkaya and ?. Gün, “Traditional Turkish Cheeses.” International Symposium Historical Cheeses of Countiries Around the Archipelago Mediterraneo, Thessalaniki, 2007, pp. 65-88.
[8] B. Dashti, F. Al-Awadi, W. Sawaya, J. Al-Otaibi and A. Al-Sayegh, “Fatty Acid Profile and Cholesterol Content of 32 Selected Dishes in the State of Kuwait,” Food Chemistry, Vol. 80, 2003, pp. 377-386.
[9] R. R. Grummer, “Effect of Feed on the Composition of Milk Fat.” Journal of Dairy Science, Vol. 74, No. 9, 1991, pp. 3244-3257.
[10] C. S. James, “Analytical Chemistry of Foods,” Blackie Academic & Professional, London, 1995.
[11] Association of Official Analytical Chemists, “AOAC Official Methods of Analysis,” 13th Edition, Washington DC, 1980.
[12] R. Marquard, “Qualitatsanalytik ?m Dienste Der Olpflan- Zenzuchtung.” Fat Science Technology, Vol. 89, 1987, pp. 95-99.
[13] Anonymous, “Tereya??. Di?er Süt Ya?? Esasl? Sürülebilir ürünler ve Sadeya? Tebli?i,” Resmi Gazete, Vol. 12, No. 25784, 2005, pp. 1-4.
[14] A. A. Hayaloglu and A. Konar, “A Comparative Study on Physicochemical and Sensorial Properties of Butter Made from Yogurt and Cream,” Milchwissenchaft, Vol. 56, No. 12, 2001, pp. 675-677.
[15] P. Mason, “Fatty Acids: Which Ones do We Need?” The Pharmaceutical Journal, Vol. 273, 2004, pp. 750-752.
[16] M. Metin, “Süt Teknolojisi-Sütün Bile?imi ve ??lenmesi,” Ege üniversitesi Yay?nlar?, Bornova/ ?zmir, 1996.
[17] S. M. Grundy, “What Is the Desirable Ratio of Saturated, Polyunsaturated and Monounsaturated Fatty Acids in the Diet?” American Journal of Clinical Nutrition, Vol. 66, No. 4, 1997, pp. 988-990..
[18] P. W. Parodi, “Cows’ Milk Fat Components as Potential Anti-carcinogenic Agents,” Journal of Nutrition, Vol. 127, No. 6, 1997, pp. 1055-1060.
[19] D. L. Nelson and M. M. Cox, “Principles of Biochemistry.” 5th Edition, W. H. Freeman and Company, New York, 2008.
[20] H. Diraman, “?zmir ?linde Sat?lan Baz? Türk Süt ürünlerindeki Ya? Asitlerinin Cis-Trans ?zomerleri Ve Konjuge Linoleik Asit Düzeylerinin Kapiler Gaz Kromatografik Y?ntem ?le Belirlenmesi üzerine Bir ?al??ma,” G?da, Vol. 29, No. 5, 2004, pp. 381-389.

Copyright © 2024 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.