Some physicochemical and microbiological properties of butter produced in Erzurum

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dc.authoridGURBUZ, ZEYNEP/0000-0003-4066-0241
dc.contributor.authorAkgul, Halil Ibrahim
dc.contributor.authorSengul, Mustafa
dc.contributor.authorUrkek, Bayram
dc.contributor.authorKotan, Tuba Erkaya
dc.contributor.authorGurbuz, Zeynep
dc.date.accessioned2024-10-04T18:53:48Z
dc.date.available2024-10-04T18:53:48Z
dc.date.issued2020
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe goal of this study was to determine some physicochemical and microbiological properties of Erzurum butter. Random samples (n = 30) were collected from different retail markets throughout Erzurum province. The pH, acidity, and melting point values of samples were 3.88, 0.47%, and 30.03 degrees C, respectively. The salt, fat, and moisture values of some samples (sample no 1, 14, and 18) were not harmony with Turkish Food Codex. The highest and lowest peroxide, iodine, saponification, Reichert-Meissl (RM), and Polenske values were found to be in the range of 0-0.51 mEqO2/kg, 22.97-38.64, 195.45-228.54, 17.08-30.-56, and 0.72-1.80, respectively. The refractive index value (RI) was changed from 1.4591 to 1.4620. Total coliforms, aerobic mesophilic bacteria (TAMB), lactic acid bacteria (cultured in MRS and M17), and mould and yeasts mean counts were 1.07 log CFU g-1, 6.79 log CFU g-1, 6.45 log CFU g-1, 6.76 log CFU g-1, and 5.33 log CFU g-1, respectively. There were high differences in physicochemical and microbiological properties of butter might be attributed to a non-standard production process as well as non-standard raw material. In sum, the sanitation and storage conditions should be improved from production to consumption to improve the butter quality.en_US
dc.description.sponsorshipAtaturk University Research Centre [PRJ2015/171]en_US
dc.description.sponsorshipThe authors wish to thank the Ataturk University Research Centre for the financial support of this project. Project No: PRJ2015/171.en_US
dc.identifier.doi10.2376/0003-925X-71-21
dc.identifier.endpage26en_US
dc.identifier.issn0003-925X
dc.identifier.issue1en_US
dc.identifier.startpage21en_US
dc.identifier.urihttps://doi.org/10.2376/0003-925X-71-21
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3695
dc.identifier.volume71en_US
dc.identifier.wosWOS:000567864500004en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherM H Schaper Gmbh Co Kgen_US
dc.relation.ispartofJournal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygieneen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectbutteren_US
dc.subjectphysicochemical propertiesen_US
dc.subjectmicrobiological propertiesen_US
dc.titleSome physicochemical and microbiological properties of butter produced in Erzurumen_US
dc.typeArticleen_US

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