Quality of Yayık Butters Purchased from Konya, Isparta, Antalya and Afyon Markets

Authors : Osman Sağdiç, Osman Şimşek

Pages : 28-41

View : 5 | Download : 16

Publication Date : 2001-04-15

Article Type : Research Paper

Abstract :In this study, the quality of thirty yayık butters were investigated. The butters made from yoghurt were collected from Konya, Isparta, Antalya, Afyon cities and surrounded area. The average of pH, acidity and NaCl of yayık butters, collected from trading, were determined as 4.60±0.08, 0.33±0.06% and 0.98±0.34% respectively. The average of microbiological properties were changed between 1.1 * 10 ^ 3 -4.3*10^ 6 cflv/g for total mesophilic aerobic bacteria, 0-8.8x10 cfu/g for psicrophilic aerobic bacteria, 0- 5.1 * 10 ^ 3 cfiu/g for lipolitic bacteria, 0 - 7 * 10 ^ 3 cflU/g for proteolitic microorganisms, 0- 7.1 * 10 ^ 5 * cfy / g for yeast and mould, 0-92 cfu/g coliform bacteria, 0-56 cfu/g for number 0 - 1.4 * 10 ^ 4 cRUg for number of lactobacilli, 0-2.1x10 cfu/g for number of streptococci and 0 - 4.8 * 10 ^ 4 c tilde h v/g for number of leuconostocs. Organoleptically concerning, twenty is a top point, total organoleptical point changed between 11.5 and 17.5 and its average value found as 15.34±0.34.
Keywords : yayık tereyağı, kalite, KONYA, ISPARTA, ANTALYA