Comparison of the Compositions of Butter and Butter Oil Produced in the Province of Hakkari

Abstract

The aim of this study was to determine and compare certain properties of various butter and butter oils obtained from the province of Hakkari in Turkey. Butter and butter oil samples were produced by local producers using traditional methods from the same raw materials. Fat percentage and total dry matter were determined using the gravimetric method, peroxide values (PV), thiobarbituric acid (TBA), and cholesterol levels were measured using spectrophotometry, and acidity was determined by titration. The water activities (aw) of the samples were measured using a water activity meter. In addition, coliform bacteria, yeast and mould, and lipolytic microorganism counts were determined. Total dry matter and fat values of the butter oils were significantly higher than those of the butter samples. The fat-free dry matter, aw, ADV, cholesterol, and TBA values of the butter samples were generally higher than those of the butter oil samples. The counts of yeast and mould, lipolytic microorganism and coliform bacteria for the butter samples also exceeded those of the butter oil samples. Conversely, peroxide values were higher overall for the butter oil than the butter samples.