Effects of the milk raw materials on the quality of the dairy butter

Effects of the quality and safety indices of the starting milk raw materials on the quality and safety indices of the sweet cream non-salted butter “Kresfyanskoe" were studied. Standard methods for assessment of the quality and safety indices were used. The dairy butter is characterized by high energy value, it is easily digestable, it contains vitamins soluble in fats and lecithin. Factors that reduce food value of the dairy butter are considered to be low content of polyunsaturated fatty acids and high cholesterol level. Food additives are applied in butter manufacturing: food color carotene, salt, aroma substances for improving taste of the sweet cream and sour cream butter. For low fat butter and butter paste preservatives, stabilizers and emulsifiers are used as well as the vitamins A, D, E. The fat phase of the dairy butter should contain fat from cow milk. As a result of the study tracebility of the quality and safety indices in the chain from raw milk to the finished product was established. Dynamics of changes of antibiotics, micotoxins, (a atoxin M1), pesticides (hexachlorciclohexan, DDT and its metabolites), toxic elements (lead, arcenic, cadmium, mercury ), radionuclides (cesium-137, stroncium-90) was established as well as microorganisms count in raw milk and butter, received by cream churning. Improvement of the methods of analysis for assessment of the safety indices with development of the express-methods is offered and conducting of the sanitarian-hygienic measures at products manufacturing.

raw milk, dairy butter, quality, safety