Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Pakistan Journal of Biological Sciences
  Year: 2000 | Volume: 3 | Issue: 4 | Page No.: 596-598
DOI: 10.3923/pjbs.2000.596.598
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

A Study on the Physical and Chemical Properties of Cookery-Type Butter

Serafettin Celik and Ihsan Bakirci

Abstract:
This study was conducted on 33 cookery-type butter samples collected from family plants and small dairies in Erzurum region of Turkey. The average values of samples obtained from family plants and small dairies were as follows: moisture 17.07±0.64 and 19.03±0.91%, salt 0.48±0.12 and 0.33±0.17%, TA (as lactic acid) 0.22±0.01 and 0.33±0.17%, milk fat 79.73±0.62 and 78.46±0.87%, non-fat dry-matter 3.21±0.63 and 2.51±0.90%, melting point 32.61±0.41°C and 32.18±0.58°C, SN 218.91±3.12 and 211.55±4.41 mg KOH/g fat, Reichert-Meissl number 2.86±0.83 and 22.97±1.17, polenske number 2.90±0.23 and 2.27±0.33, acid degree value 7.10±1.21 and 3.14±1.71 mg KOH/g fat and peroxide value 3.10±0.22 and 2.79±0.31 meq O2/kg fat respectively. These results indicated that the cookery-type butters sold in Erzurum market do not have a standard manufacturing method and their physical and chemical characteristics were not in agreement with the Turkish Food Regulations.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Detection of Milk Fat Adulteration with Coconut Oil Depending on Some Physical and Chemical Properties
How to cite this article:

Serafettin Celik and Ihsan Bakirci , 2000. A Study on the Physical and Chemical Properties of Cookery-Type Butter. Pakistan Journal of Biological Sciences, 3: 596-598.

DOI: 10.3923/pjbs.2000.596.598

URL: https://scialert.net/abstract/?doi=pjbs.2000.596.598

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 

Curve Bottom