A COMPARATIVE STUDY ON SOME PROPERTIES AND OXIDATION STABILITY DURING STORAGE OF BUTTER PRODUCED FROM DIFFERENT ANIMALS' MILK

Abstract

In this study, butter produced from cow, sheep and goat cream and was examined during a 90 day storageperiod at 4°C. A total of 42 samples produced and were analysed at 1st, 15th, 30th, 45th, 60th, 75th and 90th days.It was found that butter type and storage period had significant effect on the pH value, titratable acidity, acidvalue, fat constants, peroxide and thiobarbituric acid values, β-carotene and vitamin A amounts of the buttersamples. The pH value, iodine number, b value and vitamin A amounts decreased during the storage in allthe types of butter, whereas titratable acidity, acid value, Reichert-Meissl, Polenske and saponificationnumbers and oxidation increased. β-carotene was detected only in butter produced from cow milk creamswhich decreased during storage. Sensory analysis points decreased in all the butter samples during the storagethe highest point belonging to the butter produced from cows’ milk.