Some microbiological properties of Pesküten and Butter from home-made yogurt in Erzurum province
Özet
Butter is a natural dairy product made by churning of cream until it reaches a semisolid state. In addition to this production pattern, yogurt is traditionally used for butter making in the Eastern Anatolia Region of Turkey. This product is preferred by people of the region due to its delicious flavor. Buttermilk (yayik ayrani), revealed from the production of butter, is evaluated in product called as pesküten because it has high nutritional value. The aim of the study was to evaluate some microbiological characteristics of butter and pesküten. The mean counts of total viable bacteria, lactic acid bacteria on MRS and M17 agar, yeasts-moulds and coliform bacteria of the butter were found as 5.35, 5.21, 5.47, 5.16 and <1 logcfu/g respectively. The microbiological parameters for pesküten were as follows: 3.02, 3.03, 3.49, <2 and <1 logcfu/g respectively.
Keywords: Butter, Buttermilk,Pesküten,Yayikalti
Sürdürülebilir Kalkınma Amaçları
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SKA 16: Barış, Adalet ve Güçlü Kurumlar
Atıf için künye
Dağdemir, E., Bakırcı, S., Yıldız, N., & Bakırcı, İ. (2015). Some microbiological properties of Pesküten and Butter from home-made yogurt in Erzurum province. The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus, Sarajevo (ss. 212).
BibTeX
@inproceedings{dagdemir2015-269869,
author = {Dağdemir, Elif and Bakırcı, Sümeyra and Yıldız, Neslihan and Bakırcı, İhsan},
title = {Some microbiological properties of Pesküten and Butter from home-made yogurt in Erzurum province},
booktitle = {The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus},
address = {Sarajevo},
year = {2015},
pages = {212},
url = {https://akademik.atauni.edu.tr/yayinlar/269869-some-microbiological-properties-of-peskuten-and-butter-from-home-made-yogurt-in}
}