Akademik Veri Yönetim Sistemi
The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosna-Hersek, 01 Ekim 0201 - 04 Ekim 2015, ss.213
Pesküten is a special dairy by-product to Eastern Anatolia region, which is traditionally
manufactured from buttermilk (yayik ayrani). Butter generally made from cream sometimes
from yogurt in various regions of our country, especially in Eastern Anatolia. This by-product
obtained from butter manufacturing, known as “yayik ayrani”=churn buttermilk or
“yayikalti”= buttermilk. Buttermilk (Ayran in Turkish) is a non-perishable fermented dairy
product than fresh milk. However, is not possible to storage without degradation long-term in
the family businesses. Therefore, Turkish people succeeded to the evaluation of Ayran by
converting to more stable products such as çökelek, kurut and pesküten (named as pestigen
or pastikan in some areas) for many years. The aim of this study was to determine some
physicochemical properties of pesküten and butter form hom-made yogurt. For this purpose,
an amount of cow's milk was heated to 90-95 oC, then cooled to the incubation temperature
(about 42°C), and fermented by adding somewhat previous-day yogurt. Then, the yogurt was
churned and obtained an amount butter and buttermilk. After this process, pesküten was made
from this buttermilk. The average gross composition of pesküten was as follows; total solids
32.06 %, fat 3.00%, protein 23.10 %, ash 1.31 %, salt 0.94%, titratable acidity as lactic acid
18.72 SH and pH 3.82. Moisture content, milkfat, nonfat dry-matter, titratable acidity and pH
of experimental butter were respectively found as 21.20%, 76.50%, 2.30%, 10.79 and 4.23.
Keywords: Pesküten,Buttermilk,Yayikayrani,Butter