Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey

In this study, the some physicochemical properties, fatty acid compositions and microbiological properties of butter samples were studied. Butter samples (n = 30) were randomly collected from different local markets. Thus, butter samples were evaluated in terms of Turkish regulations, food safety an...

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Bibliographic Details
Published in:Acta scientiarum. Technology 2021-01, Vol.43, p.1
Main Authors: Akgul, Halil Ibrahim, Sengul, Mustafa, Urkek, Bayram, Kotan, Tuba Erkaya
Format: Article
Language:eng ; spa
Subjects:
Animal fat
Butter
Coliforms
Composition
Fatty acids
Food
Iodine
Microbiology
Milk
Moisture content
Properties (attributes)
Refractivity
Safety and security measures
Unsaturated fatty acids
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Summary:In this study, the some physicochemical properties, fatty acid compositions and microbiological properties of butter samples were studied. Butter samples (n = 30) were randomly collected from different local markets. Thus, butter samples were evaluated in terms of Turkish regulations, food safety and quality. The mean values of the butter samples for peroxide value (PV), iodine value (IV), saponification value (SV), Polenske value, Reichert-Meissl (RM) and Refractive index (RI) values were determined as 0.85 mEqO2 kg-1, 30.03, 220.09, 1.30, 25.60 and 1.4611, respectively. The moisture and fat values were not in harmony  with Turkish Food Codex Butter, Other Milk Fat Based Spreadable Products and Anhydrous Milkfat Notification (the highest moisture content 16%, the lowest fat content 80%) in 23 and 13 butter samples, respectively. The salt values were coherent with Turkish Food Codex in all butter samples. Conjugated linoleic acid (CLA) rate of the butter samples was ranged from 0.15 to 1.32%. The average values of coliforms, total aerobic mesophilic bacteria (TAMB) and mould and yeasts counts were determined as 1.67, 6.33 and 5.22 log CFU g-1, respectively.
ISSN:1806-2563
1807-8664
1806-2563
DOI:10.4025/actascitechnol.v43i1.48905