Comparison of composition of butter and butter oil obtained from Hakkari region

In this study, it was aimed to determine and compare some properties of butter and butter oil obtained from Hakkari region. Butter and butter oil samples were produced from the same raw material by traditional methods. Fat and total dry matter was determined by gravimetric method, peroxide (PV), TBA and cholesterol were determined by spectrophotometric methods, and acidity was determined by titrimetric method. Also water activity (aw) determinations were made in butter and butter oil samples. Besides water activity (aw) values and coliform bacteria, yeast–mould and lipolytic bacteria count was determined in the butter and butter oil. According to the analysis results obtained from the study, it was found that generally the total dry matter and fat values of butter oil were significantly higher than butter. Besides in general aw, acidity value, ADV, cholesterol, TBA contents and coliform bacteria, yeast–mould and lipolytic bacteria counts of butter oil were lower than butter. However peroxide value (PV) of butter oil increased compared to butter samples.