Microbiological quality of karın butter, a traditionally manufactured butter from Turkey

Emine Nur Herken,Yeşim Aslanalp,Ramazan Gökçe

doi:10.3989/gya.075909

Abstract

Karin butter, which is characterized by being packaged into sheep or goat rumen (karin), is a traditional butter type. Karin used as a packaging material in the butter production and is an important factor for the butter to be more aromatic and delicious. In this study, karin butter samples collected from factories and local markets were investigated for total aerobic mesophilic bacteria, coliform bacteria, Staphilococcus aureus and mould-yeast counts. The results were evaluated with respect to the legal stipulations of Turkey and other scientific studies related to the subject. The microbiological quality of karin butter samples was found to be poor in general.

Highlights

Karın butter (Figure 1,2) is a kind of butter that is filled into sheep or goat rumen after being obtained from cream or churned yoghurt
The total aerobic mesophilic bacteria, coliform bacteria, S. aureus and mould-yeast counts of karın butter samples were determined and discussed on the basis of the legal stipulations of Turkey and the other scientific studies related to the subject
Total aerobic mesophilic germ and Staphilococcus aureus counts were determined according to Karapınar (1995) and coliform microorganism and mould-yeast counts were determined according to Anonymous (1995)

Summary

Introduction

Karın butter (Figure 1,2) is a kind of butter that is filled into sheep or goat rumen after being obtained from cream or churned yoghurt. In the production of karın butter, the rumen (karın) should be prepeared first For this aim, sheep or goat rumen is seperated from the esophagus entrance and omasum exit. The rumens are stored in cold storage for a day after being turned insideout and salted with course salt. After this period, RAMAZAN GÖKÇE, YE8IM ASLANALP AND EMINE NUR HERKEN the serosa and mukosa layers of the rumens are seperated carefully to obtain only the muscle tissue. The inner and outer parts of the dried rumens are resalted and folded carefully so as not to cause any cracking and stored in cold storage

Methods

Results

Conclusion