Akgul, Halil IbrahimSengul, MustafaUrkek, BayramKotan, Tuba Erkaya2024-10-042024-10-0420211806-25631807-8664https://doi.org/10.4025/actascitechnol.v43i1.48905http://hdl.handle.net/20.500.12403/3157In this study, the some physicochemical properties, fatty acid compositions and microbiological properties of butter samples were studied. Butter samples (n = 30) were randomly collected from different local markets. Thus, butter samples were evaluated in terms of Turkish regulations, food safety and quality. The mean values of the butter samples for peroxide value (PV), iodine value (IV), saponification value (SV), Polenske value, Reichert-Meissl (RM) and Refractive index (RI) values were determined as 0.85 mEqO(2) kg(-1), 30.03, 220.09, 1.30, 25.60 and 1.4611, respectively. The moisture and fat values were not in harmony with Turkish Food Codex Butter, Other Milk Fat Based Spreadable Products and Anhydrous Milkfat Notification (the highest moisture content 16%, the lowest fat content 80%) in 23 and 13 butter samples, respectively. The salt values were coherent with Turkish Food Codex in all butter samples. Conjugated linoleic acid (CLA) rate of the butter samples was ranged from 0.15 to 1.32%. The average values of coliforms, total aerobic mesophilic bacteria (TAMB) and mould and yeasts counts were determined as 1.67, 6.33 and 5.22 log CFU g(-1), respectively.eninfo:eu-repo/semantics/openAccessbutterphysicochemical characteristicsfatty acidsmicrobiological qualityfood safetyArticle4310.4025/actascitechnol.v43i1.489052-s2.0-85089836844Q3WOS:000644860300004Q4