The oxidative and lipolytic stability of Yayık butter produced from different species of mammals milk (cow, sheep, goat) yoghurt

► This research gives to literature new knowleges about the oxidative and lipolytic stability of Yayık butter produced from different mammals milks (cow, sheep and goat). ► Total amount of free fatty acids in cow', sheep' and goat' Yayık butters are significantly different. ► Goat' Yayık butter have poor oxidative stability and accumulation of free fatty acids is higher in sample GYB than in samples CYB and SYB. ► Cow' and sheep' Yayık butter shared almost identical sensory scores during 30 days storage, while goat' Yayık butter in which some flavour defects were detected, had lower scores.