Abstract
This study aimed to train the master level students for carrying out the research work as a part of minor research project based learning. In this the quality assessment of butter samples obtained from the local super market in India was performed. Thirty different butter samples (commercially available) were analyzed. Quality assessment was carried out by calculation of the Reichert-Meissl (RM) value. Microbiological activity was also tested by storing the samples in two different temperatures: room temperature and refrigerated conditions. Based on the RM value and microbial activity data taken for a period of six consecutive months, self life of the butter samples were calculated to estimate the appropriate storage period and conditions suitable for consumption.
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