ESTUDO DA QUALIDADE DE MANTEIGAS POR FOSFATASE ALCALINA E ANÁLISES FÍSICO-QUÍMICAS Study of quality of butter by alkaline phosphatase and physico-chemical analysis

It was evaluated the physical and chemical characterist ics and activi ty of alkaline phosphatase in butter in Vicosa – MG. The samples were collected and evaluated between August and November, 2007. The samples were indicative of three lots of ten brands of butter in a total of thirty samples were submitted to analysis of alkaline phosphatase by the modified of Share’s method and the physical-chemical tests were performed according to Ordinance 68 of Brazilian Department of Agriculture. The samples showed activity of alkaline phosphatase in 50% of the marks in at least one lot, 46,66% of samples indicative of moisture out of the lot had standard, 37% of samples showed fat out of the pattern, 73,33% of the samples showed dry extract above the ceiling set, 13,33% of the samples showed higher values of acidity, 50% of samples showed off the peroxide index pattern and only a sample indicative of a lot of the NaCl percentage of marks made above the standard established.