Publicação: Physicochemical evaluation of different brands of butter with salt marketed in the city of Botucatu - Sao Paulo
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Univ Federal Ceara, Centro Ciencias Agrarias
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Resumo
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.
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Butter, Physicochemical, Quality, Salt
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Português
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Brazilian Journal Of Hygiene And Animal Sanity. Fortalexa: Univ Federal Ceara, Centro Ciencias Agrarias, v. 14, n. 3, 9 p., 2020.
