Effects of storage regimes on the sweet butter taste

In the article results of the investigations of the effects of storage regimes of dairy butter on its quality are given. The objects of the study were samples of freshly made sweet butter (mass fat share 82.5%) that had been stored at different temperature regimes. The butter quality was evaluated by indices that characterize fat phase state (butter acidity, fat acidity, peroxide value, fat acidification according to the probe with 2-ТБК) and butter plasma (active and titratable acidities). Taste intensity and smell of the butter were determined by the organoleptic method and by gas liquid chromatography of steam.
It was found that in the course of storage changes of chemical-physical indices and organoleptic characteristics of the butter take place. The above changes demonstrate oxidative deterioration of butter and are accompanied by changes of aroma and taste spectrum. Formation of the surface layer proves increasing of butter and fat phase acidity, peroxide value and appearance of the prevailing compound propanal.

regime, storage, taste, sweet butter