Microbial quality, physicochemical characteristics and fatty acid composition of a traditional butter produced from cows’ milk in East Algeria

  • Idoui T
  • Benhamada N
  • Leghouchi E
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Abstract

This is the first report describing microbiological, physicochemical properties and fatty acid composition of a traditional butter produced from goat's milk in East of Algeria. Our results show the presence of lactic acid bacteria (3.51×105±2.44 cfu/g), psychotrophic bacteria (1.11×105±1.31 cfu/g), moulds and yeasts (39.08×102 cfu/g), lipolytic bacteria (4.41×103±5.91 cfu/g) and the absence of total coliforms except in one sample. The presence of Staphylococcus and Salmonella was not detected in the analyzed butter samples. Variations in values of the physicochemical parameters were recorded. Thus, the average values of moisture and impurity did not exceed 35.73% and 12.25% respectively. Values of iodine index and saponification index extended between 37.17-85.95 mg I/g and 84.15-254.87 mg KOH/g respectively. Recorded values for peroxide index and acid index are on average equal to 1.41±1.12 mg KOH/g and 67.86±19.13 meq O2/kg respectively. The determination of fatty acids composition by GC-MS showed the prevalence of the saturated fatty acids dominated by palmitic acid, with a low rate of unsaturated fatty acids, dominated by oleic acid.<br />

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Idoui, T., Benhamada, N., & Leghouchi, E. (2010). Microbial quality, physicochemical characteristics and fatty acid composition of a traditional butter produced from cows’ milk in East Algeria. Grasas y Aceites, 61(3), 232–236. https://doi.org/10.3989/gya.110209

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