Grasas y Aceites, Vol 61, No 3 (2010)

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


https://doi.org/10.3989/gya.110209

Tayeb Idoui
Laboratory of Pharmacology and Phytochemistry, University of Jijel, Algeria

Nabila Benhamada
Laboratory of Pharmacology and Phytochemistry, University of Jijel, Algeria

Essaid Leghouchi
Laboratory of Pharmacology and Phytochemistry, University of Jijel, Algeria

Abstract


This is the first report describing microbiological, physicochemical properties and fatty acid composition of a traditional butter produced from cows’ milk in East of Algeria. Five butter samples were prepared in the laboratory according to the traditional method used by people in the Jijel areas (Eastern Algeria). Our results show the presence of lactic acid and psychrotrophic bacteria as well as yeasts, while staphylococci or lipolytic bacteria were not detected. Important differences were found in chemical values among butter samples. The pH values ranged from pH4.64 and pH5.53. Moisture and impurities exceeded 17.5% and 9.19% respectively. The values for acid index, peroxide index, saponification index and iodine index ranged from: 23.56-31.35mg KOH/g, 1.6-4 meq/kg, 140.25- 228.60 mg KOH/g and 35.35-53.69 mgI/100g respectively. Finally, the fatty acid composition showed that palmitic acid and oleic acid were the major saturated and unsaturated fatty acids.

Keywords


Fatty acid; Microflora; Physicochemical; Traditional Butter

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