Şanlıurfa Sadeyağı (Urfa Oil)

Şanlıurfa clarified butter is an animal fat produced by processing milk obtained primarily from Ivesi breed sheep in the Şanlıurfa region; it is purified of water and non-fat dry matter and contains at least 99% milk fat by weight. The product’s distinctive characteristics are shaped by the region’s endemic vegetation and the rich composition of Ivesi sheep milk, and it was officially registered as a geographical indication on 7 July 2018.

The key factors distinguishing this product from similar ones are its low acidity level, achieved by rapidly converting butter into clarified butter during production, and the application of thermal processing that does not exceed body temperature (maximum 40 °C). This delicate production process preserves the chemical and sensory properties of the fat, making it particularly valuable for high-end pastry and confectionery industries.

Technical and Sensory Parameters

When examining the physical and chemical composition of the product, the fat content ranges from 99.0% to 99.75%, while the dry matter content falls between 99.0% and 99.90%. Key technical analysis values are as follows:

• Acidity Values: Titration acidity (lactic acid based) is between 0.02% and 0.04%; acid value ranges from 0.049 to 1.451 mg KOH g−1.
• Oxidation and Iodine: Peroxide value is between 0.113 and 0.335; iodine value ranges from 22.59 to 29.80.
• Fatty Acid Profile: Dominant components include palmitic acid (27.62%–36.82%), oleic acid (32.43%–38.53%), and myristic acid (11.12%–14.38%).

Sensory characteristics: Due to the natural color of sheep milk, the product has a whitish hue and a homogeneous, soft texture that melts easily in the mouth. It is defined by its low salt content and balanced aroma.

Traditional Production Methodology

The production of Şanlıurfa clarified butter follows traditional regional techniques and strict hygiene standards.

1. Yogurt Preparation: Filtered Ivesi milk is boiled at 98±2 °C and then cooled to 42±2 °C. The milk is inoculated with a culture containing Lactobacillus bulgaricus and Streptococcus thermophilus, incubated for approximately 3.5 hours, transformed into yogurt, and left to rest overnight.
2. Churning Process: The prepared yogurt is processed using traditional “tuluk/yayık” vessels or modern machines with the addition of cold water (below 16 °C). The separated butter is washed in cold water and stored at 7±1 °C for seven days.
3. Clarification: The rested butter is gently melted in double-walled containers at a temperature not exceeding 40 °C to preserve fat quality. Surface foam (protein residues) is removed.
4. Final Processing: After cooling to induce crystallization, residual water at the bottom of the container is drained. The product is typically packaged without added salt and distributed in accordance with cold chain principles.

Geographical Indication, Monitoring and Control Mechanism

The geographical scope of production is defined as the administrative boundaries of Şanlıurfa province. Compliance with standards is monitored by a commission composed of experts from Harran University Department of Food Engineering, Şanlıurfa Provincial Directorate of Trade, and Şanlıurfa Provincial Directorate of Agriculture and Forestry, under the coordination of the Şanlıurfa Chamber of Commerce.

• Monitoring Scope: All stages from production to point of sale are subject to periodic inspection at least twice annually or upon complaint.
• Critical Control Points: Inspections rigorously examine the product’s color, acidity values, peroxide levels, exclusive use of Ivesi sheep milk as raw material, and adherence to the low-temperature melting rule.
• Reporting: Inspection results are regularly submitted to the Turkish Patent and Trademark Office in official reports.