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.
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.
authors.affiliation: RIKILT Wageningen Research, Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands. annemieke.pustjens@wur.nl.
authors.forename: Annemieke M
authors.initials: AM
authors.lastname: Pustjens
authors.affiliation: RIKILT Wageningen Research, Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands. Rita.boerrigter-eenling@wur.nl.
authors.forename: Rita
authors.initials: R
authors.lastname: Boerrigter-Eenling
authors.affiliation: RIKILT Wageningen Research, Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands. Alex.koot@wur.nl.
authors.forename: Alex H
authors.initials: AH
authors.lastname: Koot
authors.affiliation: RIKILT Wageningen Research, Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands. Maikel.rozijn@wur.nl.
authors.forename: Maikel
authors.initials: M
authors.lastname: Rozijn
authors.affiliation: RIKILT Wageningen Research, Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands. Saskia.vanruth@wur.nl.|Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands. Saskia.vanruth@wur.nl.
authors.forename: Saskia M
authors.initials: SM
authors.lastname: van Ruth
keywords: authenticity; butter; fat content; fatty acid composition; free fatty acids; grass; organic; triglyceride profile