Avaliação dos parâmetros físico-químicos de manteigas do tipo comum

Abstract

Physico-chemical analyses of butter reveal if its lipidic phase presents changes resultant from hydrolysis, rancidity or adulteration, and therefore are important indicators to characterize the quality of butter. To assess the quality of these products, three samples of eight different brands (n = 24) marketed in two cities of Minas Gerais (Patos de Minas e Lavras) were examined for their moisture content, butter fat acidity, insoluble solids and fat, ash, chlorides and Kreis reaction. The moisture content of samples ranged from 13.69 to 30.47%, the acidity, 1.24 to 4.79 mL/100 g of butter fat; insoluble solids content, 1.95 to 3.65%; the fat content ranged from 67.58 to 84.32%; ash, 0.13 to 4.63% and chlorides at 0.02 to 0.23%. Some samples showed positive result for the Kreis reaction, indicating possible rancidity of the products. These results show that some products have been sold with quality characteristics that do not meet the requirements of the Brazilian Legislation.