Evaluation of Reichert Meissl Values of Butter Produced in Turkey

https://doi.org/10.18535/ijsrm/v6i12.ft01
Reichert-Meissl value Butter Turkey

Authors

  • Nilgün Paksoy Department of Biochemistry, Faculty of Veterinary Medicine, Harran University, Şanlıurfa, 63200, Turkey, Türkiye
  • Serap Kılıç Altun Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Harran University, Şanlıurfa, 63200, Turkey, Türkiye
Vol. 6 No. 12 (2018)
Food Science and Technology
December 28, 2018

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Butter is a high-quality dairy product which has nutritious value and special taste. The purpose of this research was to evaluate the Reichert-Meissl values of the butter samples produced in Turkey. 120 butter samples were collected as study material in 2015. The Reichert-Meissl values of the butter samples were determined in accordance with the Turkish standard (TS1331). The mean Reichert-Meissl values of butter samples were 25.35 ± 6.76. The highest Reichert-Meissl value was 31.11 was and the lowest Reichert-Meissl value was 0.23 in all samples analyzed. When the Reichert-Meissl values of the butter samples were compared with other research results, the average Reichert-Meissl value was in accordance with previous studies. Adequate surveillance programs should be maintained to prevent the impact of food fraud.