The oxidative and lipolytic stability of Yayık butter produced from different species of mammals milk (cow, sheep, goat) yoghurt

Yayık butter, made from yoghurt, is one of the traditional dairy products in Anatolia In this study, some properties of Yayık butter produced from cow, sheep, and goat yoghurts have been observed during 30 days of storage at 4–5 °C. In this purpose yoghurts were produced from different species milks then these yoghurts were used as a raw material for production of Yayık butters samples. On the first day of the storage, differences in pH of serum among the butter produced from different mammals were statistically significant. The highest value of lactic acid was measured in the sample of sheep butter (SB). The level of lactic acid in Yayık butters was significantly different. Goat butter (GB) had weaker oxidative stability and significantly higher peroxide value than those of other samples. The highest accumulation of the free fatty acids has been detected in sample GB. All samples of Yayık butter received almost the same score on the first day of the storage, but on day 30 some flavour defects in sample GB were noted by the panelists.