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This study objective was to determine the effect of the use of culture and temperature applications in butter production on some properties of butter oil produced from these butter. Cultured (Group 1) and uncultured (Group 2) butter were processed into butter oil at 60, 90, and 120C and were stored at +4C for 60 days. Analyses revealed that the acidity, water activity, thiobarbituric acid cholesterol, lipolysis values and the yeastmold and lipolytic microorganism counts of butter oil samples were lower than in the corresponding butter samples. At the end of the storage period, for both groups, the peroxide values of the butter oils produced at 60 and 90C were lower than those of the counterpart butters, while the butter oils processed at 120C had higher peroxide values. Raw matter, production temperature and storage time generally had a significant effect on the analyzed properties of butter oil.

COMPARISON OF SOME PROPERTIES OF BUTTER OIL PRODUCED FROM CULTURED AND UNCULTURED BUTTER AT DIFFERENT TEMPERATURES