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KEEPING QUALITY OF BUTTER IN RELATION TO ITS COPPER CONTENT.

Author(s) : CHAUDHARI S. M.

Type of article: Article

Summary

PASTEURIZED CREAM: 358 K/20 S (85 DEG C) CONTAINING 42% FAT WAS DIVIDED INTO 4 BATCHES TO WHICH WERE ADDED COPPER AT 0, 100, 200 OR 300 MICROG/KG. SALTED BUTTER (2%) WAS PREPARED AND STORED AT 263 K (-10 DEG C) + OR -2 K OR 279 K (6 DEG C) + OR -1 K FOR UP TO 20 WEEKS. PEROXIDE VALUE INCREASED WITH LENGTH OF STORAGE AND AS COPPER CONTENT INCREASED, AND INCREASES WERE GREATER AT THE HIGHER STORAGE TEMPERATURES. FREE FATTY ACID CONTENT INCREASED WITH DURATION OF STORAGE AND MORE AT THE HIGHER TEMPERATURES, BUT COPPER CONTENT OF CREAM HAD NO EFFECT. (DAIRY SCI. ABSTR., GB., 45, N.9, 1983/09, 694, 6660.

Details

  • Original title: KEEPING QUALITY OF BUTTER IN RELATION TO ITS COPPER CONTENT.
  • Record ID : 1984-1543
  • Languages: English
  • Source: Gujarat agric. Univ. Res. J. - vol. 8 - n. 1
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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