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

I. Hussain, M. Nadeem, M. Abdullah, Physicochemical quality of unbranded butter sold in Lahore
The addition of vegetablie oils at higher levels is evident in sample A which has
iodine value of 46.77. Iodine value of sample A indicated adulteration of vegetable oils in
butter at fairly high level, which is also conform from the low melting point of sample (29.10
0 C). Peroxide value of all the samples were more than recommended limits of PSQCA. The
highest peroxide value was recorded in sample D (14.80 Meq./kg) followed by sample D
(10.69 Meq./kg). Higher levels of peroxides of both the samples support the doubt of addition
of foots of palm oil in the butter. Peroxide value of all the samples indicated the extremely
poor quality cream was churned and the handling and storage conditions were extremely
unhygienic and substandard. 60% of the butter samples were contaminated with coliforms
and E.Coli. Free fatty acids and peroxide value of foots of palm oil is much higher than
refined, bleached and deodorized palm oil [4]. Free fatty acids of butter should be less than
0.14% [1]. It was concluded that quality of unbranded butter available in Lahore is
substandard and needs lot of improvement and consuming it could be hazardous for health.
4. References
1. Speer, E., (2005). Milk and Dairy Products Technology. Marcel Dekker. New York.
2. AOCS. (1990).Official methods and recommended practices of the American Oil
Chemists’ Society.
3. AOAC., 2000. Official methods of analysis. American Association of Anaytical
Chemists. Inc.17 th Ed.Washington, D.C.
4. Fereidoon, S., (2005). Bailleys Industrial Edible Oil and Fat Products. 6 th Ed.John
Willey and Sons, Pub. Co., New York.
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