Some chemical and microbiological properties of the butter and the butter oil produced from the same raw material

- Processing butter into butter oil present many advantages.
- High aw values in the butter were dramatically reduced in the butter oil.
- Cholesterol amounts for butter oil were found to be significantly lower than butter.
- Peroxide levels of the butter oil were found to be higher than the butter.
- Processing of butter samples into butter oil lowers their acidity significantly.

In this study, it was aimed to determine various characteristics of butter samples obtained from Van market and butter oil produced from these butters. Fat, acidity value, water activity (aw), peroxide value (PV), lipolysis (ADV), cholesterol, total fatty acid, free fatty acid compositions and conjugated linoleic acid determinations were made in butter and butter oil samples. Minimum and maximum values of the butter and butter oil samples respectively for free fatty acids, cholesterol, aw, peroxide and acidity values were determined as; 2415-27640 and 2026-14666 (mg/kg), 258-334 and 214-262 (mg/100 g fat), 0.96-1.00 and 0.48-0.82, 1.2-7.4 and 4.3-10.5 (meqO2/kg fat), and 0.2-2.2 and 0.05-1.7 (mL/100 g) respectively. Conjugated linoleic acid content of butter and butter oil varied from 0.5 to 1.7 and from 0.2 to 0.9 (g/100 g in total fatty acids) respectively. In general yeast-mould, lipolytic bacteria and lactic acid bacteria counts of butter oil were lower than butter. A positive correlation between aw and yeast-mould, lipolytic bacteria and lactic acid bacteria counts and among total free fatty acids contents, acidity values and ADV was observed.