On the Sampling of Butter for Chemical Inspections

• Published in: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 7; no. 1; pp. 39 - 44
• Main Authors: TSUGO, Tomokichi, IWAIDA, Masahiro, NAGAO, Akio, FURUKAWA, Emi, KOBAYASHI, Nobuko, HAYASHI, Toshio, KUMAI, Takeshi
• Format: Journal Article
• Language: English
• Published: Japanese Society for Food Hygiene and Safety 1966
• ISSN: 0015-6426; 1882-1006
• DOI: 10.3358/shokueishi.7.39

Comparison of the two sampling methods of butter for chemical inspections were carried out; i. e. the International Standard Method, issued by FAO according to the Code of Principles of Milk and Milk Products, and the domestic tentative method, Sanitary Inspection Guide. issued by the Ministry of Health and Welfare. Domestic block-type bulk butter was used as a material for sampling by means of a trier, while 450g and 225g printed butters were used as materials for sampling either by cutting a sector or taking complete butter as a sample. After sampling, the butters were subjected to the analysis of moisture and fat contents. No differences in analysis values were obtained with printed butter; while, in case of bulk butter, higher moisture values and lower fat contents were obtained by the International Standard Method, because in the domestic tentative method about 2cm of the upper extremity was cut off from the plug. It is not recommended to practise sampling on frozen butter, but had better be practised after pre-warming for 24 hours at 7-10°C.