A survey on the quality of traditional butters produced in West Azerbaijan province, Iran

Food safety include all health aspects of the food especially adulterations. Butter, particularly
traditionally produced butters is one of the highly consumed foods in Iran. The aim of this
study was to investigate of the chemical and microbial quality of traditional butters produced
in west Azerbaijan province, northwest of Iran. Chemical, microbial quality and fatty acid
profle of randomly purchased butter samples from 12 cities (10 sample of each city) of west
Azerbaijan province were analyzed according to Iranian national standard protocols. Moisture
of all samples, Peroxide value of 58.3%, Acidity and Iodine index of 83.3% and Saponifcation
value of 91.7% of samples were out of range in comparing with Iranian national standard.
Coliform, mold and yeast contamination were seen in all samples. Staphylococcus aureus and
Escherichia coli were seen in 8.3% and 50% of samples, respectively. Lowest and highest
contents of C18:1 fatty acid was 21.27 and 33.34%, respectively. Minimum and maximum
content of Linoleic acid isomers were 1.37 and 6.82%, respectively. C18: 3 isomers were seen
in 3.8% of samples. Obtained results of this study showed presence of vegetable oils, high
degree of oxidation of fatty acids and presence of microorganisms in animal butter samples that
represented poor hygienic status of traditional butters currently marketed in West Azerbaijan