Evaluation of chemical and microbal characteristics of butter packaged by dairy industries

In this study، a total of 10 sample of pasteurized butter packaged by dairy industries was collected randomly from the distribution centers of these products and their chemical & microbial characteristics were analysed، based on standard methods. Fatty acid profile of all samples were also determined by Gas Chromatography. The results showed that in chemical properties 1 sample had less fat content (84%) than the standard value، 2 samples (236. 4 and 236. 9) had more saponification value than the standard limit and solid non fat content of 2 samples (3% and 2. 6%) were more than the standard value. In microbial analysis 2 of 10 samples showed coliform (110 and 100/gram)، 2 samples E. coli (2 and 3/gram) & 1 sample (333/gram) mold contamination more than the standard limit but staphylococcus aureus was not observed in any of the samples. With regard to that the imported butters were pasteurized، the microbial analysis results can indicate on the contamination of some samples during packaging or unsuitable handling and storage before packaging.