Vol 3 (1) 2011 - UBM :: Departamentul de Chimie-Biologie

Carpathian Journal of Food Science and Technology 2011, 3(1), 72-74
3. Results and discussion
The mean values of fat content of different samples of unbranded butter sold in
Lahore are presented in Table 1. The results showed that fat content of all the five samples
(A, B, C, D & E) were less than prescribed standards of Pakistan Standard and Quality
Control Authority (PSQCA) 84%. Fat content of all the samples varied significantly among
each other, the lowest value with respect to fat was 72.5% was recorded in sample A.
Moisture content of A, B and D was more than allowable limits of PSQCA (16% max.). The
highest moisture contents 25.11% were recorded in sample A followed by 23.73% in D. The
reason for higher moisture content in all the samples was probably be due to the lack of
appropriate equipment for cream churning and butter working which may have contributed in
this phenomenon. This might also be due to the urge of making more money. Sample D was
criticized for having bad smell this was obvious from free fatty acids content (0.25%). The
reason for high free fatty acids was due to the extremely poor handling of cream and the
another reason for higher free fatty could be due to the use of foots of palm oil which is
evident from the iodine value of sample D 38.50 as compared to other samples. Palm oil and
other vegetable oils like canola oil is commonly used as adulterant in butter.
Table 1. Physicochemical composition of butter samples
Sample FAT M FFM FFA PV AV TV MP IV CF
EC
A 72.56 e 25.11 a 2.33 a 0.14 5.60 19.90 25.50 d 29.10 d 46.77 -ve -ve
+2.89 +1.61 +0.11 +0.06 d +1.98 d +3.22 d +3.66 +3.82 +5.13 a
B 78.80 c 19.55 c 1.65 c 0.11 4.25 17.55 21.80 33.80 36.45 +ve +ve
+3.25 +1.23 +0.08 +0.03 e +1.33 e +2.56 e +3.11 e +3.33 c +4.46 d
C 81.60 b 16.37 d 2.03 b 0.16 c 6.32 22.47c 28.79 34.60 35.62 +ve +ve
+3.67 +1.09 +0.12 +0.07 +1.70 c +3.86 +3.77 c +3.92 c +4.10 d
D 75.20 d 23.73 b 1.47 d 0.25 a 10.69 30.67 b 41.36 38.50 39.84 -ve -ve
+3.11 +1.49 +0.19 +0.06 +1.99 b +3.99 +4.26 b +3.99 b +4.76 b
E 82.50 a 15.22 e 2.28 a 0.19 b 14.80 39.77 54.57 40.50 38.11c +ve +ve
+4.59 +0.98 +0.14 +0.02 +2.11 a +4.19 a +5.23 a +4.18 a +4.22
Means of duplicate experiment; means with same superscript letter in same column are statistically non
significant by Tuckey’s T-Test at 0.05 level of significance.
M: Moisture Content FFM: Fat Free Matter FFA: Free Fatty Acids PV: Peroxide Value
AV: Para Anisidine Value TV: Totox Value MP: Melting Point IV: Iodine Value
CF: Coliforms
EC: E.Coli
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