Abstract
Summary Washed and nonwashed butters were compared with respect to peroxide value, acid degree, and pH, before and after storage, and for copper and iron content after storage for 6 months at −5° F. In the conditions of this study, washing and storage had no effect on peroxide and acid degree values. Washing had no effect on iron content but decreased the copper content slightly in a few instances and increased the pH value by 0.2 unit. Flavor score after storage was correlated with copper and iron content but not with peroxide value, acid degree, or pH. Peroxide value was inversely correlated with pH but was not correlated with copper and iron content.
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