A survey on the quality of traditional butters produced in West Azerbaijan province, Iran
2017
Forouzan, S. H. | Hassanzadazar, H. | Mozafarian, E. | Aminzare, M. | Ghasemloy Incheh, K. H. | Hashemi, M. | Banafshehchin, E. l.
Food safety include all health aspects of the food especially adulterations. Butter, particularly traditionally produced butters is one of the highly consumed foods in Iran. The aim of this study was to investigate of the chemical and microbial quality of traditional butters produced in west Azerbaijan province, northwest of Iran. Chemical, microbial quality and fatty acid profile of randomly purchased butter samples from 12 cities (10 sample of each city) of west Azerbaijan province were analyzed according to Iranian national standard protocols. Moisture of all samples, Peroxide value of 58.3%, Acidity and Iodine index of 83.3% and Saponification value of 91.7% of samples were out of range in comparing with Iranian national standard. Coliform, mold and yeast contamination were seen in all samples. Staphylococcus aureus and Escherichia coli were seen in 8.3% and 50% of samples, respectively. Lowest and highest contents of C18:1 fatty acid was 21.27 and 33.34%, respectively. Minimum and maximum content of Linoleic acid isomers were 1.37 and 6.82%, respectively. C18: 3 isomers were seen in 3.8% of samples. Obtained results of this study showed presence of vegetable oils, highdegree of oxidation of fatty acids and presence of microorganisms in animal butter samples that represented poor hygienic status of traditional butters currently marketed in West Azerbaijan
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