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Differentiation of butter types via butter serum ribonucleosides



Differentiation of butter types via butter serum ribonucleosides



Milchwissenschaft 45(10): 654-657



During sweet and cultured cream butter making the minor constituents adenosine, cytidine, guanosine, inosine and uridine as well as the modified ribonucleosides N1-methyladenosine and N6-carbamoyl threonyladenosine structurally assigned in raw milk were balanced. It was found that the ribonucleoside pattern allows the 3 butter types defined in the German Federal Butter Ordinance to be differentiated. In comparative studied on the ribonucleoside patterns in melted butter sera of commercial samples of the 3 different butter types it was shown that with the ribonucleosides original minor milk constituents, besides the known chemical indicators such as acetoin, diacetyl, citric and lactic acid, are analytically accessible which enables discriminating butter analysis and, hence a differentiation between the butter types.

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Accession: 002072923

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