Works (3)
Updated: July 23rd, 2023 18:50
2008 journal article
The effect of refrigerated and frozen storage on butter flavor and texture
JOURNAL OF DAIRY SCIENCE, 91(2), 455–465.
author keywords: butter; storage; butter quality; oxidative stability
MeSH headings : Butter / analysis; Butter / standards; Color; Fatty Acids / analysis; Female; Food Handling / methods; Freezing; Humans; Male; Refrigeration; Taste
TL;DR:
Refrigerated butter quarters exhibited refrigerator/stale off-flavors concurrent with increased levels of oxidation within 6 mo of refrigerated storage, and similar trends were observed for refrigerated bulk butter after 9 mo.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Effect of cold storage and packaging material on the major aroma components of sweet cream butter
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(19), 7840–7846.
author keywords: butter; flavor; aroma; storage; wrapping material; styrene migration
MeSH headings : Butter / analysis; Chromatography, Gas; Cold Temperature; Food Packaging / instrumentation; Food Preservation / methods; Humans; Odorants / analysis; Smell; Taste
TL;DR:
Foil wrapping material performed better than wax parchment paper in preventing styrene migration into butter and in minimizing the formation of lipid oxidation and hydroxyl acid products that contribute to the loss of fresh butter flavor.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Identification of the characteristics that drive consumer liking of butter
JOURNAL OF DAIRY SCIENCE, 90(5), 2091–2102.
author keywords: butter; flavor; consumer preference; segmentation
MeSH headings : Age Factors; Butter / analysis; Consumer Behavior; Focus Groups; Humans; Least-Squares Analysis; Margarine / analysis; Principal Component Analysis; Sensation; Sex Factors; Taste
TL;DR:
Sensory expectations of butter vary among consumers, and butters with specific sensory characteristics could be marketed to specific target market segments.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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