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Samen Baladi (ghee) is one of dairy products that produced from either bovine, or goat, or sheep milk or both of them. It is also a traditional expensive product in Jordan. The objectives of this study were to conduct a survey that assess the oxidative quality of traditional sheep Samen Baladi production conditions and quality factors, moreover, to conduct a mimic laboratory experiment of Samen Baladi; in order to evaluate the quality parameter under controlled conditions of good manufacturing practices and temperature. Some physiochemical properties of 33 random samples of season 2017 and 2018 were studied (11 samples were of a 2017 season and 22 out of the samples were prepared in season of 2018). Peroxide Value (PV) as mEqO2 / Kg, Free Fatty Acids% (FFA%) and Refractive Indices (RI) were analyzed according to AOAC official methods. Overall results concluded that all surveyed Samen Baladi samples failed to meet the Jordanian technical regulation and CODEX STAN regarding the PV and RI, while not all samples successfully meet the values of FFA%. It would be highly recommended to find structural approach to control peroxides’ formation in Samen Baladi, as a current adopted conventional method required open thermal treatment. Moreover, special attention should be given to this valuable traditional product in terms of technology and practices.
Abdullah et al. (Thu,) studied this question.
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