Determination of the properties of industrial and local butter sold in the Erzurum market with traditional and modern analysis methods

Butter, a highly preferred type of fat in the food industry, is susceptible to adulteration dueto its high market price. In this study, the characteristics of industrial butter and local buttersold in the market were determined using traditional and modern methods, and the resultswere compared. The aim was therefore to detect adulterated fats. The traditional methodsused for fat analysis were Saponification Number, Iodine Number, and Reichert-MeisslNumber. The modern methods used were GC, DSC, and FTIR analyses. The analysesrevealed that modern methods provided more accurate results compared to traditionalmethods. Additionally, it was found that industrial products had less adulteration comparedto local products sold without packaging.<br>