Document Type
Thesis - Open Access
Award Date
1975
Degree Name
Master of Science (MS)
Department / School
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
Rights
In Copyright - Non-Commercial Use Permitted
http://rightsstatements.org/vocab/InC-NC/1.0/
Recommended Citation
Bell, Lawrence I., "Factors Affecting the Development of Lipase Flavor in Butter" (1975). Electronic Theses and Dissertations. 1281.
https://openprairie.sdstate.edu/etd/1281