摘要：in this study, the mixed strains of lactic acid bacteria [ Lactococcus lactis subsp. lactis + Lc. lactis subsp . lactis biovar . diacetylactis (1/1, v/v) and Lc. lactis subsp . cremoris + Lc. lactis subsp . lactis biovar . diacetylactis (1/1, v/v)] were used at ratios of 1 and 2 % for the production of butter. After production, the samples were stored at +4±1 °C for 120 days. Titratable acidity, free fatty acid and peroxide values of butter samples were determined on days 1, 30, 60, 90 and 120 during storage period. Culture types had statistically significant (p<0.05) effect on titratable acidity and free fatty acid values of butters. The increase in culture addition resulted to an increase in titratable acidity and peroxide values of butters (p<0.05). In addition, all parameters investigated for the butter samples increased significantly during storage period (P<0.05).
