Abstract
Food safety includes all health aspects of the food, especially microbiological quality. Butter, particularly commercial butter is one of the highly consumed foods in Malaysia. The research objective was to investigate the microbiological, physicochemical characteristics and structure of fatty acids of a commercial cows' butter (CCB) sold in Malaysia. Chemical, microbial quality and fatty acid compositions of 7 randomly purchased butter samples from the market were analyzed. The results show the existence of substantial variances in physicochemical parameters between butter samples. The range of pH was between 3.32 to 4.90. The moisture content of all commercial cows' butter samples except sample 5 and 6 was in international standard range. Peroxide and iodine values of all samples were in range of international standard limit. The determination of fatty acids composition by gas chromatography showed the prevalence of the saturated fatty acids dominated by palmitic acid, with a low rate of unsaturated fatty acids, dominated by oleic acid. The results also show the presence minimum of total aerobic mesophilic bacteria (TBC) as well as psychrotrophic bacteria, while coliforms bacteria were not detected. Moulds and yeasts were detected in all samples as minimum counts except samples 2 and 4 which were free from them. Therefore, it was found that the microbiological quality of commercial butter samples is generally good and thus health safety.
Highlights
Consumption of milk and dairy products was associated with health benefits including low risk of hypertension, improved bone health and reduced risk of diabetes due to dietary compounds (El-Aidie et al, 2017; El-Garhi et al, 2018)
The analysis of physiochemical properties of the commercial butter samples are illustrated in table 1
We evaluated physicochemical and microbiological quality as well as the composition of fatty acids of 7 commercial cows' butter samples
Summary
Consumption of milk and dairy products (yogurt, butter, ice cream, and cheese) was associated with health benefits including low risk of hypertension, improved bone health and reduced risk of diabetes due to dietary compounds (El-Aidie et al , 2017; El-Garhi et al, 2018). Butter as the one of dairy products has a significant role in human nutrition (Tvrzicka et al, 2011). Butter is a dairy product that plays an important role in the human diet, because of its nutritional components (including energy, fat-soluble vitamins, and essential fatty acids) and because of its effect on mouth-feel and its ability to make our food much palatable (Ghasemloy Incheh et al, 2017). Butter has a pale yellow/cream colour, and a smooth consistency so that they spread and melt in the mouth. It is used in cooking, or as bakery ingredients (Vanderghem et al, 2010)
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