Determination of the compliance of commercially available butter with the Turkish food codex rugulation on butter, other dairy-based spreadable products and clarified

In this study, dry matter, fat-free dry matter, salt, moisture/water content, and fat ratios were analyzed, and benzoic acid, sorbic acid, potassium sorbate, natamycin, and vegetable oil analyses were conducted to determine the compliance of 20 butter samples sold in the market in Antalya Province with the Turkish Food Codex on Butter, Other Spreadable Milk Fat-Based Products, and Ghee. Analysis results showed that the dry matter content ranged between 74.36% and 85.55%, while fat-free dry matter content (excluding salt) ranged between 5.20% and 0.48%. Salt levels were found between 0.00 mg/kg and 0.89 mg/kg. The moisture/water content ranged from a maximum of 25.64% to a minimum of 14.45%. The fat content was determined to be at most 83.84% and at least 72.43%. From the preservative analysis of butter samples, sorbic acid and potassium sorbate were detected in sample T10, benzoic acid in sample T11, and natamycin in sample T20. Additionally, the presence of vegetable oils was identified in samples T6, T10, and T18, where the amount of β-sitosterol exceeded 2%. Based on the obtained data, it was determined that 8 samples were non-compliant with the 'Turkish Food Codex Regulation on Butter, Other Milk Fat-Based Spreadable Products, and Anhydrous Milk Fat' due to their low fat content, 10 samples due to their high moisture content, 3 samples due to containing preservatives, and 3 samples due to the detection of vegetable oil. Additionally, according to the salt-free non-fat dry matter values, 10 samples were found to be non-compliant with the TS 1331 Turkish Standard.