Yayiklama Parametrelerinin Yayik Ayrani Ve Yayik Tereyağinin Bazi Nitelikleri Üzerine Etkisi

In this study, the effect of the churning pH and fat content of raw material on certain properties of Yayik butter produced from yoghurt and the changes of these properties during 60 days of storage were investigated. In this context, Yayik butter was produced under four different combinations based on experiment parameters and cream butter was produced from cream so as to compare with Yayik butters. Dry matter, fat content, titratable acidity, lactic acid and tyrosine value were determined in yoghurt and buttermilk, as well as in Yayik and cream butters during storage period at an interval of 15 days. In addition, the effects of different production conditions on the product yield and recovery rate were also calculated to consider the amount and fat content of the raw material, product and buttermilk. The results obtained indicated that the churning pH had statistically significant effect on the titratable acidity, lactic acid and tyrosine, while different fat content of the raw materials used for production had no considerable effect on the properties. Whereas titratable acidity increased slightly, the changes in lactic acid and tyrosine value were not significant during the storage. Regarding spreadability, the churning at pH of 4.0, and in terms of product yield and recovery rate, production of the Yayik butter from yoghurt with 14% fat content were considered more favourable. It was found that Yayik butter was more liked than cream butter.