PHYSICOCHEMICAL ANALYSIS AND MICROBIAL EVALUATION OF BUTTER SOLD IN ASSIUT CITY, EGYPT | ||
| Assiut Veterinary Medical Journal | ||
| Article 5, Volume 68, Issue 174, July 2022, Pages 38-48 PDF (824.55 K) | ||
| Document Type: Research article | ||
| DOI: 10.21608/avmj.2022.140392.1061 | ||
| Authors | ||
| SEHAM FAWZY HASSAN* 1; ONSI ADIB SADEK1; WALLAA AMIN2 | ||
| 1Department of Milk Hygiene, Animal Health Research Institute (AHRI), Assiut Branch, Agriculture Research Center (ARC), Egypt. | ||
| 2Department of Milk Hygiene, Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt | ||
| Abstract | ||
| In this aspect, this study aimed to evaluate the quality of pasteurized and cooking (Falahy) butter in Assiut City, Egypt. A total of random 160 pasteurized and Falahy butter samples (80 samples each) were bought from different localities in Assiut city. The sensory assessment for pasteurized and Falahy butter showed that 78.75, 62.5% of samples exceeded a score of 90 (excellent) and 21.25, 37.5% had a score (80-89). The mean values of peroxide index, TBRA reactive substances and acid index were (0.39±0.02, 0.44±0.03 meq/kg), (0.46±0.03, 0.51±0.02 mg MDA/Kg) and (0.67±0.01, 0.82±0.02 mg KOH/g) for pasteurized and Falahy butter samples, respectively which revealed that all samples were acceptable with the absence of both hydrolytic and oxidative types of rancidity. The mean values of the microbiological evaluation were (1.3×105 ± 1.6×104, 8.8x106 ± 1.3×104), (1×105 ± 2.3×104, 3.2×105 ± 3.3×104), (5.7×104 ± 1.3×104, 9.4×104 ± 2×104), (1.5×104 ± 3×103, 2.8×104 ± 4.5×103) and (1.3×103 ± 3.3×102, 1.6×104±4.2×103) CFU/g for the total colony, psychrotrophic, lipolytic, yeast and mold counts in pasteurized and Falahy butter samples, respectively. The results revealed the substandard production and storage conditions which call for improvement of butter production modern technologies and awareness creation about the hygienic production, processing and handling of butter. | ||
| Keywords | ||
| Pasteurized butter; Falahy butter; Peroxide value; TBRA; Acid value | ||
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