Storage stability and fatty acid composition of Sanliurfa butterfat

In this research, Sanliurfa butterfat, collected from local small-sized dairy plants located in Karacadağ Region of Sanliurfa, were stored at two different temperatures (4 and 20 °C) for 12 months. The butterfat samples have been analysed to determine some biochemical parameters (free fatty acids, acid value, peroxide value, induction time, and pH) and fatty acid composition on the 1st, 30th, 90th, 120th, 180th, 270th and 360th days of storage. The mean value of free fatty acids, acid value and peroxide value of the butterfat stored in refrigerator conditions (4 °C) were lower, and the induction time was higher than the butterfat stored at room temperature (20 °C) (P<0.05). Furthermore, the acid value, free fatty acids value, C16:1, C17:1, C18:2n6c and MUFA of the butterfat increased significantly during the storage period (P<0.05). The ratio of saturated fatty acid of the butterfat decreased during the storage (P<0.05). According to the results of free fatty acids, traditional Sanliurfa butterfat at room temperature (20 °C) could be stored safely for a maximum of 3 months, while this period could be up to 6 months for the butterfat stored at refrigerated temperature (4 °C).