EVALUATION OF CHEMICAL AND MICROBAL CHARACTERISTICS OF BUTTER PACKAGED BY DAIRY INDUSTRIES

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SAREMNEZHAD S.; AZIZI TABRIZZAD MOHAMMAD HOSSEIN; HOSSEINI SEYED KAZEM

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:5 | Issue:4 Page(s): 37-46

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Information Journal Paper

Title

EVALUATION OF CHEMICAL AND MICROBAL CHARACTERISTICS OF BUTTER PACKAGED BY DAIRY INDUSTRIES

Author(s)

SAREMNEZHAD S. | AZIZI TABRIZZAD MOHAMMAD HOSSEIN | HOSSEINI SEYED KAZEM | Issue Writer Certificate

Keywords

PASTEURIZED BUTTERQ4

CHEMICAL CHARACTERISTICSQ2

MICROBIAL CHARACTERISTICSQ2

FATTY ACID ANALYSISQ4

Abstract

In this study, a total of 10 sample of PASTEURIZED BUTTER packaged by dairy industries was collected randomly from the distribution centers of these products and their chemical & MICROBIAL CHARACTERISTICS were analysed, based on standard methods. Fatty acid profile of all samples was also determined by Gas Chromatography. The results showed that in chemical properties 1 sample had less fat content (84%) than the standard value, 2 samples (236.4 and 236.9) had more saponification value than the standard limit and solid non fat content of 2 samples (3% and 2.6%) were more than the standard value. In microbial analysis 2 of 10 samples showed coliform (110 and 100/gram), 2 samples E.coli (2 and 3/gram) & 1 sample (333/gram) mold contamination more than the standard limit but staphylococcus aureus was not observed in any of the samples. With regard to that the imported butters were pasteurized, the microbial analysis results can indicate on the contamination of some samples during packaging or unsuitable handling and storage before packaging.

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APA: Copy

SAREMNEZHAD, S., AZIZI TABRIZZAD, MOHAMMAD HOSSEIN, & HOSSEINI, SEYED KAZEM. (2009). EVALUATION OF CHEMICAL AND MICROBAL CHARACTERISTICS OF BUTTER PACKAGED BY DAIRY INDUSTRIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 5(4), 37-46. SID. https://sid.ir/paper/72617/en

Vancouver: Copy

SAREMNEZHAD S., AZIZI TABRIZZAD MOHAMMAD HOSSEIN, HOSSEINI SEYED KAZEM. EVALUATION OF CHEMICAL AND MICROBAL CHARACTERISTICS OF BUTTER PACKAGED BY DAIRY INDUSTRIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2009;5(4):37-46. Available from: https://sid.ir/paper/72617/en

IEEE: Copy

S. SAREMNEZHAD, MOHAMMAD HOSSEIN AZIZI TABRIZZAD, and SEYED KAZEM HOSSEINI, “EVALUATION OF CHEMICAL AND MICROBAL CHARACTERISTICS OF BUTTER PACKAGED BY DAIRY INDUSTRIES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 4, pp. 37–46, 2009, [Online]. Available: https://sid.ir/paper/72617/en

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