Some physical, chemical and microbiological properties of margarines produced in Adana

These research was carried out to determine the various qualities of margarines produced in Adana. A total of 7 different table margarine samples were taken from markets of Adana during Spring and Summer terms (5 different times-March, April, May, June-1991). Margarine samples were taken into sterilised cans and rushed to the laboratory where they were analysed. Results of the some physical, chemical and microbilogical anlyses could be summerized as below. Melting point of the margarine samples changed from 31.0 to 36.0 "C with a mean of 33.9 "C. From these figures it was shown that 100 % of the margarine samples had melting point values below the legal limit of 36.0 *C (max) as given in the "T.S. 2812 Margarine Standart" of Turkey. Water content of the margarine samples were 10.7 and 16.7, and 15.1 % as the minumum and the maximum and the mean. Water content of the 20 % of the margarine samples were out of the legal limit of 16 % (max.) which was put forward by the (T.S. 2812). Margarine Standrt of Turkey. pH values of the Margarine samples changed from 3.3 to 4.3 pH with a mean of 3.8 pH. Preservative (Na-benzoat) in margarine samples were 0.413 and 0.803 and 0.606 gr/kg as the minimum and the maximum and the mean. Preservative amount of the 100 % of the margarine samples were below of the legal limit of 1 gr/kg (Max.) which was put forward by the (T.S, 2812) Margarine Standart of Turkey. Yeast contents of the margarine samples which were found microorganisms, were all high and well above the37 legally acceptable limits. Yeast count values of 22.8 % of the margarine samples were found above the legal limit of 10 unit / gr (Max.). given in the " T. S. 2812 Margarine Standart" of Turkey. Moulds were not found in all samples. The bacteriological quality of the margarine samples produced in Adana (as determined by the yeast and mould count and coliform bacteria analysis) indicated that nearly quarter of the samples had yeast numbers well above the legally acceptable limits. These margarines could be dangerous for human health if they are contaminated by the patogen microorganisms.