Annals. Food Science and Technology 2013 Available on-line at www.afst.valahia.ro Volume 14, Issue 1, 2013 108 MICROBIAL QUALITY, PHYSICOCHEMICAL CHARACTERISTICS AND FATTY ACID COMPOSITION OF A TRADITIONAL BUTTER MADE FROM GOAT MILK Tayeb Idoui * , Habiba Rechak, Nada Zabayou * Laboratory of Biotechnology, Environment and Health, University of Jijel, (18000) Algeria * E- mail : tay_idoui@yahoo.fr Abstract This is the first report describing microbiological, physicochemical properties and fatty acid composition of a traditional butter produced from goat’s milk in East of Algeria. Our results show the presence of lactic acid bacteria (3.51 x 10 5 ± 2.44 cfu/ g), psychotrophic bacteria (1.11 x 10 5 ± 1.31 cfu/ g), moulds and yeasts (39.08 x 10 2 cfu/ g), lipolytic bacteria (4.41 x 10 3 ± 5.91 cfu/ g) and the absence of total coliforms except in one sample. The presence of Staphylococcus and Salmonella was not detected in the analyzed butter samples. Variations in values of the physico- chemical parameters were recorded. Thus, the average values of moisture and impurity did not exceed 35.73% and 12.25% respectively. Values of iodine index and saponification index extended between 37.17 – 85.95 mg I/g and 84.15 - 254.87 mg KOH/ g respectively. Recorded values for peroxide index and acid index are on average equal to 1.41 ± 1.12 mg KOH/ g and 67.86 ± 19.13 meq O 2 / kg respectively. The determination of fatty acids composition by GC-MS showed the prevalence of the saturated fatty acids dominated by palmitic acid, with a low rate of unsaturated fatty acids, dominated by oleic acid. Keywords: Goat butter, quality, GC-MS, fatty acid composition, East Algeria Submitted: 01.01.2013 Reviewed: 05.02.2013 Accepted: 04.03.2013 1. INTRODUCTION The fact that milk constitutes the first and single food of the mankind during the first stage of its growth, explains the interest that the man carries all along his existence to milk and these derivatives. In the Mediterranean areas, it is traditionally the milk of the small ruminants, like the goat which is used today. The goat's milk, in the milk, butter or cheese shape, enjoys a "health" image, but it is not easy to know how this image is maintained (Desjeux, 1993). Like cow butter, goat butter is used for a long time like edible fat and source of energy in the African Northern and Middle Eastern kitchen, especially in the rural areas. Goat butter has a melting point lower than the cow butter, which gives him a soft consistence. As the goat butter does not contain carotene, it has a white color. It plays a significant role in the development of the organoleptic characteristics of food (Peterson and Reineccius, 2003; Ito et al, 2005). To fulfill these functions, goat butter must have satisfactory quality. The quality of butter is closely related to its physico-chemical and microbiological characteristics. Goat butter quality depends on a large number of factors which are related to both the quality of milk used for its manufacture and the conditions of production. Goat Butter can contain all the germs met in milk. Lactic acid bacteria (Lactococcus lactis ssp lactis, Lc. lactis ssp cremoris, Lc.lactis ssp diacetylactis, sometimes Leuconostoc) take part in the development of organoleptic qualities of butter. Several types of micro-organisms can be agents of degradation. First of all, the lactic acid bacteria can involve a too strong acidity. The acidity of butter can be former to its manufacture. Coliforms and enterobacteria can involve bad tastes in the cream. Lipolytic bacteria destroy and oxidize the fat content, involving the rancidity of butter. Proteolytic bacteria can degrade the casein of butter and involve a cheese taste. Other bacteria are responsible for colorings or abnormal discolorations and bad tastes in butter. Germs intervening are generally psychrophilous. Finally the yeasts and moulds can cause deteriorations of taste (mildewed, bitter, malted, caramelized, etc.) and to involve