1. AOAC (1997) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington, DC
2. Atamer M (1983) Ankara’da Tereyağına işlenen Kremaların Özellikleri ve Bunlardan Elde Edilen Tereyağlarının Niteliklerinin Saptanması. Ph.D. Thesis. Ankara University, Ankara, Turkey
3. Atamer M, Şenel E, Oztekin S (2004) A traditional product: Yayık Tereyag conventional way of manufacturing and its some properties. International Dairy Symposium. Recent Developments in Dairy Science and Technology, Isparta, Turkey, pp 149–152
4. Atamer M, Şenel E, Öztekin Ş (2005) Farklı tür sütlerden yayık tereyağlarının bazı nitelikleri TUBITAK, TOGTAG-3035, Ankara, Turkey, p 37
5. Bakirci I, Çelik S, Ozdemir C (2002) The effects of commercial starter culture and storage temperature on the oxidative stability and diacetyl production in butter. Int J Dairy Technol 55:177–181