Evaluation of the food safety in the production of herb butter

Abstract

Butter is a widely consumed dairy product traditionally made by churning pasteurised cream to separate butterfat from buttermilk. This study focuses on the evaluation of food safety in the production of herb butter, comparing commercial products with laboratory prepared samples. Two types of butter were produced: plain and herb-infused, according to current technological and hygiene standards. The samples were analysed for physicochemical, microbiological and organoleptic properties, with particular emphasis on food safety indicators such as microbial load and compliance with hygiene regulations. The results showed that both commercial and laboratory prepared samples complied with national safety standards. In addition, the insertion of herbs did not adversely affect safety or quality when proper procedures were followed. These findings support the feasibility of producing safe, high-quality herb butter through controlled processing and highlight the importance of strict food safety practices in the development of value-added dairy products.