Some chemical and microbiological properties of ghee produced in Eastern Anatolia

Some properties of 30 ghee samples produced in Eastern Anatolia in Turkey were evaluated. Lipolytic bacteria and yeast–mould counts ranged from undetectable to 9.9  ×  10⁵ and 6.9  ×  10⁵ cfu/g, respectively. Most of the samples showed higher free fatty acids (FFA) and peroxide values (PV) than the limits mentioned in International Dairy Federation standards. Storage at 5°C for 30 days was not sufficient to stop the lipolytic and yeast–mould growth and lipid oxidation of the samples. Ghee samples with considerably higher trans -C18 : 1 and trans -C18 : 2 fatty acids contents were considered to be adulterated with hydrogenated oils. It is recommended that specific attention should be given to technology transfer and the education of traditional dairy product manufacturers.