Nutritional quality of commercial butters

Abstract The consumption and consequent production of butter has increased considerably in recent years. In order to know the butters sold Brazil, study aimed analyze Brazilian, French, Italian Argentine origin. samples were analyzed for fat content, moisture, Defatted Dry Extract (DDE), total acidity comparison with Brazilian legislation. levels chlorides, protein, ash, dry extract, water activity, color determination lipid profile also determined. all analyses, there was a statistically significant difference between samples. Some showed disagreement quality requirements recommended legislation commercialization. Indeed, 10 did not present minimum content required, varying from 68.53% 77.31% salt 71.64% 81.72% those without salt. Eight presented humidity above legal recommendations, 17.05% 20.28%. All products agreement levels. predominant fatty acids myristic acid (C14: 0), palmitic (C16: stearic (C18: 0) oleic 1n9). regional influence, breed handling animals season year which milk obtained production, suggested be main reason physical-chemical found