Microbial quality assessment of some local and Iimported butter [electronic resource].

Includes references.

A total of 13 random samples of farm-house butter were collected from different places in Elminya and Assiut governorates, 8 samples of local commercial brands butter and 11 samples of imported brands butter, were purchased from local supermarkets in Alexandria, Cairo and Assiut cities. All samples were examined for their microbial status. The obtained results indicated that the farm-house butter always contained higher total bacterial counts of min. 0.95x10 (to) 4 and max. of 234.67x10 (to) 4 cfu/g. The corresponding values for local butter and imported butter were of min. 14.8x10 (to) 2 and max. of 1116.7x10 (to) 2 cfu/g. and of min. 3.5x10 (to) 2 and max. of 139.67x10 (to) 2 cfu/g., respectively. Total lactic acid bacteria showed the same trend as the total bacterial counts were of min. 0.08x10 (to) 4 and max. of 119x10 (to) 4 cfu/g., and min. of 12.2x10 (to) 2 and max. of 440x10 (to) 2 and min. of 3lxl0 and max. of 138.33x10 cfu/g. for farm house, local and imported butter respectively. Coliform was detected only in the farm-house butter, meanwhile the local commercial brands and imported brands were free from the growth of coliform . Th count of total Psychrotrophic bacteria proved to be higher for the farm-house butter (min. of 0,33x10 to 3 and max. of 91.67x10 to 3 cfu/g.), than the local butter (min. of 4.6x10 (to) 3 and max. of l4.933x10 (to) 3 cfu/g.), however the lowest psychrotrophic count were found in the imported butter (min. of 4.03x10 (to) 2 and max. of 154.67x10 to 2 cfu/g.). The obtained results indicated that the counts of proteolytic and lipolytic bacteria in the different groups had the same trend as the total bacterial counts. Furthermore, aerobic, anaerobic spores, yeasts and molds were present only in farmhouse butter.

Summary in Arabic.

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