Yayik Butter Profiles from Different Species of Mammals’ Milk

Yayik butter is one of the traditional dairy products of Turkey. The type of milk used in the manufacture of Yayik butter is one of the most important parameters determining the characteristics of the end product. The present study investigated the effects of different milk species (cow, sheep, goat) on some properties of Yayik butters made from yogurts produced using milks of these species. While the sheep Yayik butter had the highest value of lactic acid, the goat Yayik butter had a significantly higher peroxide value than those of cow and sheep Yayik butters, indicating weaker oxidative stability. The accumulation of free fatty acids was highest in goat Yayik butter. On the first day of storage, the use of different milk species did not have any effect on sensory properties of Yayik butters, but some flavor defects in goat Yayik butter were perceived on day 30.