Erzurum Butter

Erzurum Butter is a geographical indication registered on 23.10.2022 under registration number 1244, following an application submitted on 23.03.2021 by the Erzurum Chamber of Commerce.

Erzurum Butter is a butter produced using cream obtained from cow’s milk. The cream used in production has a milk fat content of at least 82–83%. Up to 2% salt may be added optionally.

The chemical composition of the product is as follows:

• Salt: Maximum 2% (m/m)
• Moisture: Maximum 16% (m/m)
• Skim milk solids: Maximum 2% (m/m)
• Peroxidase: Negative
• Milk fat in dry matter excluding salt: At least 2/3

The production process of Erzurum Butter begins with the collection of milk from cows grazed in the pastures of Erzurum.

• The collected milk undergoes quality control analyses and is then transferred to separators to separate cream from skim milk.
• The resulting cream (containing at least 82–83% milk fat) is stored at 0–4 °C for 20 to 30 days to allow ripening and to achieve an acidity level of 7–8 °SH.
• The ripened cream is transferred to churns (paddles). During churning, it is washed with drinking water at a temperature of 14–16 °C.
• Once butter formation begins, the buttermilk is removed and washing continues until clear water is obtained.
• The butter granules formed during washing are gathered together through a kneading process known as “malakse”.
• At this stage, salting may be performed optionally, with salt content not exceeding 2%.
• The prepared butter is packaged in food-safe containers in quantities of 0.5 kg, 1 kg, 2.5 kg, or 5 kg.
• The product can be stored for one month under refrigeration (0–4 °C) without exposure to air, or for six months when shock-frozen at –18 °C.

The geographical boundary of the indication corresponds to the administrative boundaries of Erzurum province. The product has a specific link to Erzurum. Accordingly, the milk used in production must be sourced from animals raised within this geographical boundary, and all stages of production must be completed within these limits.

Monitoring activities are carried out under the coordination of the Erzurum Chamber of Commerce. The monitoring body consists of three experts representing Atatürk University Department of Food Engineering, Erzurum Provincial Directorate of Agriculture and Forestry, and the Erzurum Chamber of Commerce.

Inspections are conducted regularly once a year, and additionally whenever deemed necessary or in response to complaints. During these inspections, the suitability of ingredients used in the production of Erzurum Butter, compliance with the production method, and the correct use of the product’s logo and emblem are verified. The monitoring body may obtain services from specialized individuals or public or private institutions during these processes.