Comparative study between imported butter oil and Egyptian cow butter and their effect on public health

ABSTRACT

Some imported butter oil brands were physically and chemically evaluated compared with Egyptian butter oil. The results showed that all butter oil brands differ in one or more of the physical or chemical constituents compared with Egyptian butter oil. These variations were mainly high relative melting point, absence of butyric acid, presence of high content of oleomargric acid, absence of cholesterol and high content of B- sitosterol and stigmasterol. These variations were assigned to the presence of adulteration components in all imported samples. Butter fat, one of the most important dairy products in Egypt, is prepared form cream of butter by heat process. It is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Butter fat is more expensive than other fat sources. Several producers use other fats which are quite similar in their chemical composition and less expensive to adulterate butter fat. This poses a problem for food law enforcement and quality control laboratories. It was concluded that imported samples under investigation were adulterated with some compounds which may be harmful to public health