ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS, OXIDATIVE, AND THERMAL PROPERTIES OF BUTTERS

This study aimed to evaluate the marketed butters in terms of physicochemical properties, oxidation levels, thermal behaviors, fatty acid composition, and quality matching them with Turkish national standards. The mean value investigated (n=28) was: moisture 20.67%, fat 74.53%, non-fat solids content 4.39%, salt 0.19%, lactic 0.65%, oleic 1.55% (m/m), 4.04 mg KOH/g fat, peroxide 3.25 meq O2/ kg thiobarbituric 0.09 MA/kg fat. samples' average saturated, monounsaturated polyunsaturated contents were 68.30%, 27.90% 2.98%, respectively. melted completely at a temperature varied from 28.58 36.80°C. solid (SFC) was also melting temperatures aligned SFC values. results showed that examined did not agree Food Regulations.