1) Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey; 2) Department of Food Engineering, College of Agriculture, Ataturk University, Erzurum, Turkey; 3) Siran Mustafa Beyaz Vocational School, Gumushane University, Gumushane, Turkey; 4) Department of Food Processing, Erzurum Vocational High School, Ataturk University, Erzurum, Turkey
Halil İbrahim Akgül1), Mustafa Şengül2), Bayram Ürkek3), Tuba Erkaya Kotan4), Zeynep Gürbüz2)
The goal of this study was to determine some physicochemical and microbiological properties of Erzurum butter. Random samples (n = 30) were collected from different retail markets throughout Erzurum province. The pH, acidity, and melting point values of samples were 3.88, 0.47%, and 30.03 °C, respectively. The salt, fat, and moisture values of some samples (sample no 1, 14, and 18) were not harmony with Turkish Food Codex. The highest and lowest peroxide, iodine, saponification, Reichert-Meissl (RM), and Polenske values were found to be in the range of 0-0.51 mEqO2/kg, 22.97-38.64, 195.45-228.54, 17.08-30.-56, and 0.72-1.80, respectively. The refractive index value (RI) was changed from 1.4591 to 1.4620. Total coliforms, aerobic mesophilic bacteria (TAMB), lactic acid bacteria (cultured in MRS and M17), and mould and yeasts mean counts were 1.07 log CFU g-1, 6.79 log CFU g-1, 6.45 log CFU g-1, 6.76 log CFU g-1, and 5.33 log CFU g-1, respectively. There were high differences in physicochemical and microbiological properties of butter might be attributed to a non-standard production process as well as non-standard raw material. In sum, the sanitation and storage conditions should be improved from production to consumption to improve the butter quality.
Keywords: butter, physicochemical properties, microbiological properties
Arch Lebensmittelhyg 71,
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