Determination of the properties of industrial and local butter sold in the Erzurum market

Karagöz Ö.

Journal of Energy Recovery and Transfer Processes , cilt.1, sa.1, ss.1-8, 2025 (Hakemli Dergi)

Özet

Butter, a highly preferred type of fat in the food industry, is susceptible to adulteration due to its high market price. In this study, the characteristics of industrial butter and local butter sold in the market were determined using traditional and modern methods, and the results were compared. The aim was therefore to detect adulterated fats. The traditional methods used for fat analysis were Saponification Number, Iodine Number, and Reichert-Meissl Number. The modern methods used were GC, DSC, and FTIR analyses. The analyses revealed that modern methods provided more accurate results compared to traditional methods. Additionally, it was found that industrial products had less adulteration compared to local products sold without packaging.