Effect of churning parameters on certain properties of buttermilk and butter developed from yogurt

The research presents the effect of the churning pH active acidity and fat content of raw material on certain properties of butter produced from yoghurt and shows changes in its properties during the period of storage of 60 days. For this purpose, four different combinations of yoghurt butter as well as cream butter for comparison have been produced according to experimental parameters. The titratable acidity and dry matter content, fat content, lactic acid and tyrosine values in the yoghurt and buttermilk have been determined; changes in these parameters in the finished yoghurt and cream butters have been studied during the storage period at an interval of 15 days. In addition, the researchers have determined the effects of different production conditions on the ratio of the product yield and raw material amount as well as the ratio of the dry matter content in the product to their content in the raw material, taking into account both the amount of raw material, product and buttermilk, as well as the fat content in them. The obtained results have shown that the churning pH has had a statistically significant effect on the titratable acidity, lactic acid and tyrosine, while varying fat content in the raw materials has had no considerable effect on the butter properties. Whereas titratable acidity increased slightly, the lactic acid and tyrosine values have not significantly changed during the storage period. Taking into account the ratio of the product yield and raw material amount as well as the ratio of the dry matter content in the product to their content in the raw material, the highest consistency indicators have been observed in the yogurt butter with a fat content of 14%, when churning at pH = 4. In terms of quality indicators, yogurt butter has exceeded cream.