Physicochemical differences between cooking and pasteurized butter sold in Alexandria City

الملخص EN

Fifty random samples of cooking and pasteurized cow butter (25 samples each) were collected from different markets in Alexandria, city.

Samples were examined for organoleptic and physicochemical characters.

Sensory evaluation revealed that 10 (40 %) ; 9 (36 %) and 6 (24 %) of cooking butter samples were graded as good, fair and poor, respectively, while 3 (12 %) samples of pasteurized butter were excellent ; 16 (64 %) good ; 4 (16 %) fair and 2 (8 %) of poor quality.

Cooking butter samples showed average fat %, acid degree value (ADV), iodine value, solid not fat (SNF) and moisture content as 76.27 + 5.17 ; 2.51 + 1.8 ; 36.29 + 16.7 ; 2.88 + 1.65 and 17.55 + 2.34, respectively.

While corresponding results for pasteurized butter were 81.66 + 5.96 ; 0.96 + 0.54 ; 43.07 + 11.9 ; 2.25 +1.12 and 15.07+ 2.09, respectively.

Nine (36 %) samples of cooking butter and 4 (16 %) samples of pasteurized butter had a fat content lower than the legal limit set by the Egyptian Standards not less than 78 % (EOSQC 154-5/2005).

According to the results of Acid degree value (ADV) 2 (8 %) of cooking butter samples graded as normal {< 0.4} ; 5 (20 %) borderline {0.7-1.1} ; 2 (8 %) slightly lipolyzed {1.2-1.5} and 16 (64 %) were extremely lipolyzed {> 1.5}.

Regarding pasteurized butter samples 11 (44 %) were normal ; 8 (32 %) borderline ; only one (4 %) were slightly lipolyzed and 5 (20 %) were extremely lipolyzed, while the legal limit set by the Egyptian Standards not exceed than 0.4 % (EOSQC 154-5/2005).

Measurement of iodine value (IV) declared that 20 (80 %) and 21 (84 %) of cooking and pasteurized butter samples, respectively were within the normal iodine value range (26-43).

While 3 (12 %) and 4 (16 %) of cooking and pasteurized butter samples, respectively had higher values than the maximum limit and they may be adulterated by vegetable oils.

Two (8 %) of cooking butter samples showed results lower than the minimum limit of iodine value.

According to the results of Solid Not Fat (SNF), 12 (48 %) and 16 (64 %) of cooking and pasteurized butter samples, respectively were within the normal.

While, 11 (44 %) and 5 (20 %) of cooking and pasteurized butter samples, respectively had high (SNF) content more than 3%.

Measurement of moisture content declared that 22 (88 %) and 23 (92 %) of cooking and pasteurized butter samples, respectively were in the normal limit, while 3 (12 %) and 2 (8 %) of cooking and pasteurized butter samples, respectively had moisture content higher than 18 %.

All the examined butter samples were proved to be free from adulteration by starch.