ShareEffect of freeze storage on the volatiles of butter.
Author(s) : ABDEL-MAGEED M. A., FADEL H. H. M.
Type of article: Article
Summary
How the content of volatile compounds changed in samples of cow-milk and buffalo-milk butter during 7 1/2 months of storage at -18 deg C. Storage time influences the concentrations of carbonylic and lactone compounds. The increase in carbonylic-compound content, resulting from the peroxidation of unsaturated fatty acids, is used as an indicator of spoilage in frozen butter.
Details
- Original title: Effect of freeze storage on the volatiles of butter.
- Record ID : 1996-2977
- Languages: English
- Source: Grasas Aceites - vol. 46 - n. 3
- Publication date: 1995
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Butter; Dairy product; Cold storage; Freezing; Volatile compound; Organic compound
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