EVALUATION OF QUALITY OF BUTTER PRODUCED FROM CREAM AND YOGURT DURING STORAGE

Abstract

Butter samples produced from cream (industrial) or yogurt (traditional) were evaluated for fatty acid (C4 – C18:3) composition focusing on the trans isomer. Samples were evaluated over 1st and 30 d of storage by moisture, total acidity (lactic acid), peroxide value and total lipid. The lactic acid content varied from 0.17 to 0.18 g.100 g–1 for industrial and 0.02 to 0.12 g.100 g–1 for traditional butter samples. The peroxides value levels varied from 0.90 for industrial to 1.44 meq.kg–1 for traditional in 30 d of storage. The moisture content varied from 16.21 to 13.19 and 13.83 to 13.57 g.100 g–1 and the total lipid content varied from 77.5 to 79.5 and 83.0 to 83.5 g.100 g–1 for industrial and traditional butter samples, respectively. The levels of saturated, monounsaturated, polyunsaturated fatty acids and total trans isomer varied from 62.81 to 69.99, from 3.50 to 3.57, from 2.44 to 2.81 g.100 g–1 and from 1.21 to 1.08 g.100 g–1for traditional and industrial butter samples, respectively.