Document Type

Thesis - Open Access

Award Date

1975

Degree Name

Master of Science (MS)

Department

Dairy Science

Abstract

Current trends in the dairy industry have resulted in an increase in the incidence of lipase flavored butter. Raw cream, fresh and aged 24 h, was divided into 3 fractions and heat treated at temperatures of 72 C, 85 C, and 93 C. Each fraction of cream was churned into butter, with the butter divided and stored at -28. 9 C and 4.4 C. Lipase flavor development was measured organoleptically, by acid degree value (ADV), and free fatty acids (FFA) using a colorimetric procedure. Age of the cream had a significant effect (P< .01) on FFA and. ADV .levels, whereas heat treatment .of the cream had a significant effect (P< .01) on flavor only. Storage time had a significant effect (P< .01) on FFA, ADV, and flavor and the temperature of storage had a significant effect (P< .01) on FFA ·and flavor. Correlation between FFA and ADV was 0.86. There was no correlation between flavor and either JTFA or ADV

Library of Congress Subject Headings

Butter -- Flavor and odor
Lipolysis
Lipase
Rancidity

Description

Includes bibliographical references (pages 68-72)

Format

application/pdf

Number of Pages

80

Publisher

South Dakota State University

Included in

Dairy Science Commons

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