Abstract
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.
Highlights
Various pyhsical, chemical and microbiological properties and fatty acid compositions of butter were determined using butter samples collected from different regions
High differences were found among the butter samples in terms of chemical properties and fatty acid compositions
The salt contents of all of the samples complied with the Turkish Food Codex (Anonymous, 2005), while the fat values of only 17 samples out of 30 and the moisture values of only 7 of the samples were in accordance with the Turkish Food Codex (Anonymous, 2005)
Summary
Butter contains a large amount of milk fat (at least 80%) and a lesser proportion of other milk components (Demirkol, Guneser, & Karagul, 2016; Méndez-Cid, Centeno, Martínez, & Carballo, 2017). Regarded as one of the most popular dairy products, butter is frequently used in meals and pastries (Saǧdiç, Arici, & Simşek, 2002; Demirkol et al, 2016), and as an essential part of breakfast (Fındık & Andiç, 2017) due to its aromatic characteristics and nutritive value. Butter is produced both traditionally and industrially (Saǧdiç et al, 2004). According to the Turkish Food Codex (Anonymous, 2005), butter must contain a minimum of 80 and a maximum of 90 milk fat, 2 non-fat milk solids and 16% water
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