Acid Values and Acid Ratios as Related to the Keeping Quality of Salted Butter

Bendixen, H. A.

doi:10.3168/jds.s0022-0302(40)95523-0

Cited by 4 publications

(2 citation statements)

References 9 publications

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“…Another study observed a slow change in the acid value of butter samples from 0 to 8 weeks [ 29 ]. The results were further in agreement with another study that reported an increase in the acid values of butter [ 30 ]. From the above results, it can be interpreted that encapsulation protected the probiotic organisms that did not result in significant changes in the acid values of butter which further represents the oxidative quality of butter.…”

Section: Resultssupporting

confidence: 93%

Development of Value-Added Butter by Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics

2023

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The probiotic foods market is growing exponentially; however, probiotics’ survivability and interaction with product attributes pose major challenges. A previous study of our lab developed a spray-dried encapsulant utilizing whey protein hydrolysate-maltodextrin and probiotics with high viable counts and enhanced bioactive properties. Viscous products such as butter could be suitable carriers for such encapsulated probiotics. The objective of the current study was to standardize this encapsulant in salted and unsalted butter, followed by storage stability studies at 4 °C. Butter was prepared at a lab-scale level, and the encapsulant was added at 0.1% and 1%, followed by physiochemical and microbiological characterization. Analyses were conducted in triplicates, and means were differentiated (p < 0.05). The viability of probiotic bacteria and the physicochemical characteristics of the butter samples with 1% encapsulant were significantly higher as compared to 0.1%. Furthermore, the 1% encapsulated probiotics butter variant showed a relatively higher stability of probiotics ratio (LA5 and BB12) than the control with unencapsulated probiotics during storage conditions. Although the acid values increased along with a mixed trend of hardness, the difference was insignificant. This study thus provided a proof of concept for incorporating encapsulated probiotics in salted and unsalted butter samples.

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Section: Resultssupporting

confidence: 93%

Development of Value-Added Butter by Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics

2023

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“…However, higher acid value is an indicator of undesirable processing and storage conditions such as high temperature and relative humidity in storage, high lipase activity in the butter due to insufficient thermal processing (Wilbey 2009). Low acid value and high acidity in butter indicate low quality butter and bad preservation condition (Bendixen 1940;Koczon et al 2008). Both parameters effect the consumption rate of butters.…”

Section: Physical and Chemical Propertiesmentioning

confidence: 99%

Volatile compounds, chemical and sensory properties of butters sold in Çanakkale

Demirkol

Güneşer

Yüceer

2016

Tarım Bilimleri Dergisi

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The aim of this study was to determine physical, chemical and sensory properties and volatile components of butter samples sold in Çanakkale. For this purpose, color, viscosity, refractive index, melting point, moisture (%), total acidity (%), acid degree value and fat content (%) of the samples were determined in eleven butter samples. Volatile compounds were identified by gas chromatography-mass spectrometry. Sensory properties of samples were determined by Spectrum TM method. There were significant differences among butter samples in terms of physical, chemical and sensory properties. Viscosity, refractive index, melting point, moisture, total acidity and fat content of the samples ranged between 45.40-62.0 cP, 1.3331-1.4672, 32.50-37.50 ˚C, 15.03-19.06%, 0.24-0.42%, 82-89%, respectively. Diacetyl, acetoin, acetic acid, hexanoic acid, butyric acid and δ-decalactone were major volatiles in butter samples. In addition, cooked, creamy, rancid and margarine-like were the characteristic terms developed by the panelists.

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The Effect of Natural Milk Enzymes, Acid, and Salt Upon the Keeping Quality of Butter Stored for Six Years

Scheib

Stark

Guthrie

1942

Journal of Dairy Science

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Acid Values and Acid Ratios as Related to the Keeping Quality of Salted Butter

Cited by 4 publications

References 9 publications

Development of Value-Added Butter by Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics

Development of Value-Added Butter by Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics

Volatile compounds, chemical and sensory properties of butters sold in Çanakkale

The Effect of Natural Milk Enzymes, Acid, and Salt Upon the Keeping Quality of Butter Stored for Six Years

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