Microbial quality assessment of some local and imported butter
2011
El-Derwy, Y.M.A. | El-Gendy, S.M. | El-Gazzar, F.E. | Fahmy, M.A.
A total of 13 random samples of farm-house butter were collected from different places in Elminya and Assiut governorates, 8 samples of local commercial brands butter and 11 samples of imported brands butter, were purchased from local supermarkets in Alexandria, Cairo and Assiut cities. All samples were examined for their microbial status. The obtained results indicated that the farm-house butter always contained higher total bacterial counts of min. 0.95x104 and max. of 234.67x104 cfu/g. The corresponding values for local butter and imported butter were of min. 14.8x102 and max. of 1116.7x102 cfu/g. and of min. 3.5x102 and max. of 139.67x102 cfu/g., respectively. Total lactic acid bacteria showed the same trend as the total bacterial counts were of min. 0.08x104 and max. of 119x104 cfu/g. and min. of 12.2x102 and max. of 440x102 and min. of 31x10 and max. of 138.33x10 cfu/g. for farm-house, local and imported butter respectively. Coliform was detected only in the farm-house butter, meanwhile the local commercial brands and imported brands were free from the growth of coliform. The count of total psychrotrophic bacteria proved to be higher for the farm-house butter (min. of 0.33xl03 and max. of 9l.67xl 03 cfu/g.), than the local butter (min.of 4.6xl03 and max. of 14.933x103 cfu/g.)howevere the lowest psychrotrophic count were found in the imported butter(min. of 4.03xl02 and max. of l54.67xl0 cfu/g.). The obtained results indicated that the counts of proteolytic and lipolytic bacteria in the different groups had the same trend as the total bacterial counts. Furthermore, aerobic, anaerobic spores, yeasts and molds were present only m farm-house butter.
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