Abstract The effects of churning with different concentrations of ozonated water (OW) on fat particle size, texture, oxidation, melting and microbiological characteristics of butter from raw cream were investigated. For this purpose, butter samples were produced by churning with ozonated waters at concentrations of 0 (control), 0.15 (OW-15), 0.20 (OW-20), 0.25 (OW-25) and 0.30 (OW-30) mg L−1. Churning with OW increased the lightness and redness value of samples and decreased yellowness. Firmness value of samples ranged from 126.86 to 347.46 N, with an increase with ozone concentration. Mean fat particle size (D[4.3]) value of samples decreased with higher ozone concentration in churning water. OW reduced the oxidative stability of samples. Microbial reductions by churning with ozonated water ranged from 0.07 to 1.59 log. Microbiological analysis results showed that ozone treatment improved the microbial safety of butter samples produced from raw cream.

中文翻译：

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不同浓度臭氧水搅拌对黄油粒径、质地、氧化、熔化和微生物特性的影响

摘要 研究了不同浓度臭氧水（OW）搅拌对生奶油黄油的脂肪粒度、质地、氧化、熔化和微生物特性的影响。为此，通过用臭氧水以 0（对照）、0.15 (OW-15)、0.20 (OW-20)、0.25 (OW-25) 和 0.30 (OW-30) mg L 的浓度搅拌来生产黄油样品-1。用 OW 搅拌增加了样品的亮度和红度值，并降低了黄度。样品的硬度值在 126.86 到 347.46 N 之间，随着臭氧浓度的增加而增加。样品的平均脂肪粒径 (D[4.3]) 值随着搅拌水中臭氧浓度的升高而降低。OW 降低了样品的氧化稳定性。用臭氧水搅拌可减少 0.07 到 1.59 log 的微生物。