Studies on the proteolytic and lipolytic bacteria in butter

Abstract EN

A total of 50 random samples of butter were collected from Ismailia governorate.

The samples were divided according to the storage temperature into three groups, (5oC, 15oC and 25oC).

All samples were examined sensory and bacteriologically.

Some defects were found in different proportions in flavor, body, texture and appearance.

There was a decrease in the values of the apparent properties at temperatures of 15°C and 25°C but did not affect their apparent validity.

The results showed that mean value of total psychrotrophs count (cfu/g) at storage temperature 5, 15, 25°C were 5.6×105 ±1.1×105, 1×106 ±1.8×105 , 2.3×106 ±3.2×105 respectively.

Some proteolytic and lipolytic psychrotrophs as Achromobacter , Acinetobacter, Alcaligens, Bacillus, Citrobacter, Enterobacter, E.coli, Flavobacter, Klebsiella, Micrococcus,Pseudomonas, Proteus, Serratia and Staphylococcus spp.

were isolated with different percentage.