Abstract
Abstract The consumption and consequent production of butter has increased considerably in recent years. In order to know the butters sold in Brazil, the study aimed to analyze butters of Brazilian, French, Italian and Argentine origin. The samples were analyzed for fat content, moisture, Defatted Dry Extract (DDE), and total acidity for comparison with Brazilian legislation. The levels of chlorides, protein, ash, total dry extract, water activity, color and determination of the lipid profile were also determined. In all analyses, there was a statistically significant difference between the samples. Some samples showed disagreement with the quality requirements recommended in Brazilian legislation for commercialization. Indeed, 10 samples did not present the minimum fat content required, varying from 68.53% to 77.31% in butters with salt and from 71.64% to 81.72% in those without salt. Eight samples presented humidity levels above the legal recommendations, varying from 17.05% to 20.28%. All products were in agreement with acidity levels. The predominant fatty acids in all samples were myristic acid (C14: 0), palmitic acid (C16: 0), stearic acid (C18: 0) and oleic acid (C18: 1n9). The regional influence, breed and handling of the animals and season of the year in which the milk was obtained for butter production, were suggested to be the main reason for the physical-chemical difference found between the samples.
Highlights
Dairy products are among the most consumed foods worldwide and are studied for their own benefits to human health
According to Regulamento da Inspeção Industrial e Sanitária de Produtos de Origem Animal (RIISPOA) (Brasil, 2017), translated into English “the Regulation of Industrial and Sanitary Inspection of Products of Animal Origin”, and approved by Decree No 9.013, of March 29, 2017 and Ordinance No 146, of March 7, 1996, which could establishe the Technical Regulation on Identity and Quality of Butter (in Portuguese Regulamento Técnico de Identidade e Qualidade (RTIQ)), defines butter as the fat milk product, which is found in the beat and the malaxation, with or without biological alteration of the cream milk, concerning a specific process
The values found corroborated with the results presented by this study, as well as in the work of Ledoux et al (2005), who analyzed 54 French butters for a year, and found that the average annual fat content of butters was 83.6%, mean levels of Conjugated Linoleic Acid (CLA) were 0.45 g CLA/100 g in winter butter, 0.58 g CLA/100 g in spring butter and 0.80 g CLA/100 g in summer butter
Summary
Dairy products are among the most consumed foods worldwide and are studied for their own benefits to human health. According to Regulamento da Inspeção Industrial e Sanitária de Produtos de Origem Animal (RIISPOA) (Brasil, 2017), translated into English “the Regulation of Industrial and Sanitary Inspection of Products of Animal Origin”, and approved by Decree No 9.013, of March 29, 2017 and Ordinance No 146, of March 7, 1996, which could establishe the Technical Regulation on Identity and Quality of Butter (in Portuguese Regulamento Técnico de Identidade e Qualidade (RTIQ)), defines butter as the fat milk product, which is found in the beat and the malaxation, with or without biological alteration of the cream milk, concerning a specific process
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