TEREYAĞI OLARAK SATILAN YAĞLARDA BAZI HİLELER VE KALİTE ÖZELLİKLERİNİN TESPİTİ: ERZURUM ÖRNEĞİ.

In this study, it was aimed to draw attention to consumer doubts and the importance of the subject by determining the fats sold as butter in Erzurum, excluding the national big firm butter, in terms of some adulterations and quality properties. For this purpose, 34 fats were investigated in February - March 2020. Fat ratios of the samples varied between 72.5% and 86%, and only 16 of them were in the form of full-fat butter. Reichert Meissl numbers ranged from 4.35 to 47.30 in a wide range, and it was understood that most of them were mixed with other fats/additives. The dry matter amounts of the samples were found to be 75.92-90.86%, and the fat-free total solids rates were higher than the legislation, the kilogram prices varied between 25-49.5 Turkish lira. The lowest and highest yeast and mold and coliform bacteria numbers were determined as 5.60-8.04 and <1-5.09 log cfu/g, respectively, and there was no information in the butter legislation, but these values were unacceptable in terms of health and quality. The color of a large number of fats showed that uncontrolled additives were added. The results of the research showed that the subject matter that cause confusion in the butter legislation and the deficiencies that were left open should be eliminated urgently. [ABSTRACT FROM AUTHOR]