Comparison of Chemical Properties and Fatty Acid Composition of Artisanal and Commercial Butters

This study compares the chemical properties, fatty acid composition, and conjugated linoleic acid (CLA) levels of artisanal (homemade) (n=10) and commercial butter samples (n=10) produced from cow’s milk. Artisanal butters were collected from local producers who maintain their own livestock across various villages within the Burdur province in Türkiye, while commercial samples were acquired from various national and local markets. On average, the dry matter content was significantly higher in commercial butters (84.15%) than artisanal samples (82.60%) (p0.05). Furthermore, the mean titratable acidity values of commercial and artisanal butters were found as 0.30% and 0.51% (percent lactic acid), respectively (p