Özet:

Aims: In this study, some microbiological and physicochemical properties of butter produced in central villages of Kastamonu province of Turkey and put on the market were investigated. Methods and Results: The 13 butter samples used in the research were obtained from the villagers producing in April-May 2021. Total aerobic mesophilic bacteria, lactic acid bacteria growing on MRS agar, lactic acid bacteria growing on M17 agar, coliform group bacteria, yeast and mold counts were determined 5.34-7.07, 3.47-5.71; 3.60-6.62; <2-3.88; 2.30-4.07; <2-4. log cfu/g respectively, dry matter, fat, non-fat dry matter, titratable acidity, acid value, peroxide value, saponification number, Reichert-Meissl number, polenske number, refractive index, melting point, L, a, b values were determined 78.14-87.98%; 77.50-86.40%; 0.69-1.97%; 0.241-0.292%; 0.63-1.24 mg KOH/ g fat; (-) meqO2/kg fat; 212.74-234.69; 20.34-28.13; 0.88-1.45; 1.4565-1.4580; 34.00-37.00°C; 80.59-85.72; (-2.48)-(-3.50); (+18.45) - (+23.73) respectively. Conclusions: Considering the average values, the butter samples were found to be suitable in terms of physicochemical properties, but as a result of microbiological analyzes, they were found to be of insufficient quality, especially in terms of yeast and mold numbers. It is thought that this situation is caused by not following the hygiene rules during production and/or not storing the products under appropriate conditions. Significance and Impact of the Study: In this study, the butter produced in the central villages of Kastamonu province was examined and the results obtained were generally determined in terms of the physicochemical properties of butter in accordance with the Turkish Food Codex Communique on Butter, Other Milk Fat Based Spreadable Products and Anhydrous milkfat, TS 1331-Butter Standard and results of the other studies carried out by the researchers. However, it was observed that none of the butter samples were of sufficient quality, especially in terms of yeast and mold numbers. Especially today, the increase in demand for products produced in villages, with the thought that they are healthier, necessitates informing the producers about butter production and hygiene in terms of public health.

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