A study on the Physical and Chemical Properties of Cookery-Type Butter

This study was conducted on 33 cookery-type butter samples collected from family plants and small dairies in Erzurum region of Turkey. The average values of samples obtained from family plants and small dairies were as follows: moisture 17.07 ±0.64 and 19.03 ±0.91%, salt 0.48±0.12 and 0.33±0.17%, TA (as lactic acid) 0.22±0.01 and 0.33±0.17%, milk fat 79.73±0.62 and 78.46±0.87%, non-fat dry-matter 3.21 ±0.63 and 2.51 ±0.90%, melting point 32.61±0.41 oC and 32.18±0.58°C, SN 218.91±3.12 and 211.55±4.41 mg KOH/g fat, Reichert-Meissl number 2.86±0.83 and 22.97±1.17, polenske number 2.90±0.23 and 2.27±0.33, acid degree value 7.10 ± 1.21 and 3.14 ± 1.71 mg KOH/g fat, and peroxide value 3.10±0.22 and 2.79±0.31 meq O2/kg fat respectively. These results indicated that the cookery-type butters sold in Erzurum market do not have a standard manufacturing method, and their physical and chemical characteristics were not in agreement with the Turkish Food Regulations.