Physicochemical evaluation of different brands of butter with salt marketed in the city of Botucatu - Sao Paulo

• Autor(a) principal: Nardy, Jose Fernando [UNESP]
• Data de Publicação: 2020
• Outros Autores: Pereira, Juliano Goncalves [UNESP], Raghiante, Fernanda [UNESP], Almeida Nogueira Pinto, Jose Paes de [UNESP], Biondi, Germano Francisco [UNESP], Martins, Otavio Augusto [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.5935/1981-2965.20200035; http://hdl.handle.net/11449/209757
• topic: Butter; Physicochemical; Quality; Salt

Butter is a fatty lactic product produced from the kneading and churning of the cream of pasteurized milk. Therefore, this study aimed to evaluate the physicochemical quality of several brands of butter with salt marketed in the Botucatu city, Sao Paulo, Brazil. 30 samples of different batches for each brand (A, B and C) of butter with salt were analyzed. The physicochemical tests evaluated were acidity, humidity, ESD, lipid and NaCl. Each trial was performed in triplicate. The main result showed that brand B of butter with salt had a high NaCl value. Based on this, we conclude that there is a need for control and inspection in the production of butter with salt to guarantee the physicochemical quality of the product to the consumer.