title: [Quality of butter sold in Dakar (Sénégal)].
abstract: Among foods that are introduced in Senegal, butter takes a significant place particularly at home where it is frequently eaten. Nevertheless, Senegalese authorities don't carry out any quality control under those different types (mark) of butter. In consequence, to find butter without quality or characteristics of authentic butter may be high. The aim of this work is to analyse quality of main varieties of butter in Dakar market. Chemical methods were used to determine the characteristic of butter samples and gas chromatography was made to authentify their fatty acid profile. Our results have shown that most of analysed sample respected the standards of quality. In fact the composition of fatty acid and characteristic factors of authentic butter were certified by this study.
authors.affiliation: Laboratoire de Chimie Analytique et de Toxicologie, Faculté de Médecine et de Pharmacie, Université Cheikh Anta Diop de DAKAR.
authors.forename: B
authors.initials: B
authors.lastname: Ndiaye
authors.forename: Y M
authors.initials: YM
authors.lastname: Diop
authors.forename: M
authors.initials: M
authors.lastname: Fall
authors.forename: A
authors.initials: A
authors.lastname: Diouf
authors.forename: S M
authors.initials: SM
authors.lastname: Kane
authors.forename: M
authors.initials: M
authors.lastname: Ciss
authors.forename: D
authors.initials: D
authors.lastname: Ba
mesh_terms: D002079:Butter / Q000592:standards*; D002568:Certification; D002849:Chromatography, Gas; D005227:Fatty Acids / Q000032:analysis*; D011786:Quality Control; D012675:Senegal
chemical_list: D005227:Fatty Acids; D002079:Butter