A Comparative study on physicochemical, microbiological and organoleptic qualities of butter produced from cream and yogurt in Malatya region

ABSTRACT MSc. THESIS A COMPARATIVE STUDY ON PHYSICOCHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC QUALITIES OF BUTTER PRODUCED FROM CREAM AND YOGURT IN MALATYA REGION A. Adnan HAYALOGLU DEPARTMENT OF FOOD ENGINEERING INSTITUTE OF NATURAL AND APPLD2D SCIENCES UNIVERSITY OF ÇUKUROVA Supervisor : Prof.Dr. Atilla KONAR Year: 1999, Pages: 74 Jury : Prof.Dr. Atilla KONAR : Assoc.Prof.Dr. Mehmet GÜVEN : Assist.Prof.Dr. Zerrin ERGİNKAYA In this study, some physicochemical, microbiological and organoleptic^ qualities of butter made from yogurt and cream were investigated. Butter samples were firstly provided from Malatya Markets and secondly, produced in laboratory were examined. Effects of the different raw material types on the physicochemical (titration acidity, acid degree, refraction index, RM, Polenske and iyot numbers), microbiological (coliform, proteolytic, total bacteri and yeast and mold numbers) and organoleptical (body and texture) characteristics of butters were found to be statistically significant (p<0.05). Expert panel evaluation of the samples indicated that while there is no difference in "color and appearace" of the butter samples made from both raw materials, the butter from yogurt had higher "aroma" and "total points", and the butter from cream had better "body and texture" points. Key Words: Yogurt Butter, Cream Butter, Physicochemical, Microbiological and Organoleptic Qualities HI