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FLAVOUR STABILITY OF BUTTER PRINTS DURING FROZEN AND REFRIGERATED STORAGE.

Author(s) : EMMONS D. B.

Type of article: Article

Summary

BUTTER WAS STORED FOR 12 MONTHS AT 255 K (-18 DEG C) TO DETERMINE FLAVOUR STABILITY IN 10 DIFFERENT WRAPPERS ; 5 WRAPPERS WERE BASED ON POLYETHYLENE, THE OTHERS ON PAPER ; INCLUDING A PAPER-FOIL LAMINATE. THERE WAS NO EVIDENCE OF SERIOUS OXIDATION ON THE SURFACE WITH ANY WRAPPERS. 3 WRAPPERS IMPARTED SLIGHT OFF-FLAVOURS DESCRIBED VARIOUSLY AS CARDBOARD, BOX, PAPER OR WRAPPER. THE SAME BUTTER REMAINED HIGH IN QUALITY IN THE INTERIOR DURING STORAGE AT 278 K (5 DCRK PEROXIDES DID NOT INCREASE ON THE SURFACE WITH ANY WRAPPERS.

Details

  • Original title: FLAVOUR STABILITY OF BUTTER PRINTS DURING FROZEN AND REFRIGERATED STORAGE.
  • Record ID : 1987-1871
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 69 - n. 9
  • Publication date: 1986/09
  • Document available for consultation in the library of the IIR headquarters only.

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