Types Of Butter Research Articles

Occurrence, Concentration and Toxicity of 54 Polycyclic Aromatic Hydrocarbons in Butter during Storage.

Polycyclic aromatic hydrocarbons (PAHs) are a class of highly carcinogenic compounds with a lipophilic nature. This study investigated the characterization of PAH24 contamination in twenty-one types of butter and five types of margarines using the QuEChERS pretreatment coupled with GC-QqQ-MS. Additionally, low-temperature storage experiments were conducted to explore the variations in oxidation index as well as the PAH levels. The results revealed that PAH24 concentrations in butter and margarine were 50.75-310.64 μg/kg and 47.66-118.62 μg/kg, respectively. The PAH4 level in one type of butter reached 11.24 μg/kg beyond the EU standards. Over 160 days of storage at 4 °C, acid value (AV), peroxide value (POV), and acidity significantly increased, while malondialdehyde (MDA) content and carbonyl value (CGV) fluctuated. Concentrations of PAH24 and oxidized PAHs (OPAHs) experienced a notable reduction of 29.09% and 63.85%, respectively. The slow reduction in naphthalene (NaP) indicated the dynamic nature of PAHs during storage. However, the toxic equivalency quotients (TEQs) decreased slightly from a range of 0.65-1.90 to 0.39-1.77, with no significant difference. This study contributes to the understanding of variations in PAHs during storage, which is of great significance for food safety.

Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain.

Butter is an important product for the dairy industry due to its particular sensory attributes and nutritional value, while the variability of the composition of the fatty acids in the milk can alter the nutritional and physical properties of butter and its acceptance by consumers. Butter is highly appreciated for its distinctive flavor and aroma; however, one of its main drawbacks lies in the difficulty in spreading it at low temperatures. Several types of butter that are present in the market were used in this study. We assessed the variability in the composition of the samples regarding their texture, color properties, and volatile organic compound profiles. We analyzed samples commercially produced from sheep's milk (SB), goat's milk (GB), and cow's milk (CB); samples from the latter species with (CSB) and without salt (CB); and the low-fat (CLB) version. All the physicochemical composition parameters were significantly affected by the effect of the type of butter, although only 29 out of the 45 fatty acids examined were identified in the butter samples analyzed. The textural properties of the butters were influenced by both their solid fat content and the fatty acid profile. In addition, the origin of the milk not only affected the texture parameters but also the color of the butters and the compounds associated with traits such as odor and flavor. Through the multivariate data analysis of butter fatty acids and volatile compound percentages, we observed a clear differentiation of the samples based on the species of origin.

Water thermodynamics and lipid oxidation in stored whey butter

Whey butter is the result of the rational use of the whey component, which is cream whey. It is an alternative to milk cream butter. The aim of the presented study was to analyze the effect of storage conditions on water thermodynamics and cholesterol oxidation products as reliable markers of quality and safety. After 4 mo of storage, the water loss (at 3°C and 13°C) and water activity in whey butter (only at 13°C) were reduced. Three-factorial ANOVA showed that the value of water activity was independent of the type of butter in interaction with the storage temperature. The duration of the translational movement of water molecules from the inside of whey butter was definitely longer than in butter and shortened with storage time. This was in contrast to butter. For whey butter stored at 13°C, the kinetics of the movement of water molecules was at the highest speed. In the case of whey butter and butter, the higher storage temperature almost doubled the gloss. Increasing the temperature to 13°C resulted in different yellowness index, chroma, and browning index between whey butter and butter. There were no statistically significant differences in the percentage of fatty acids and triacylglycerols in whey butter and milk cream butter during storage. In whey butter, compared with butter, the cholesterol content was higher, but the amount of cholesterol oxidation products was smaller. However, in whey butter, these amounts increased significantly. The presence of epoxides and their transformation products (i.e., triol cholesterol) was found in storage whey butter.

Long-Term Survival of Listeria monocytogenes in Nut, Seed, and Legume Butters

Nut, seed, and legume butters have become increasingly popular with consumers. Listeria monocytogenes contamination of a variety of butters has resulted in several recalls, although no known outbreaks have been identified. L. monocytogenes has been shown to survive on a variety of seeds for up to 6 months, legumes and nuts for over 12 months, and in peanut butter and peanut-chocolate spreads for 21 to 60 weeks depending on formulation; however, long-term survival in other butters has not yet been characterized. In this study, the survival of L. monocytogenes in various nut, seed, legume, and chocolate-containing butters (n = 10) based on inoculation level, storage temperature, and the pH, aw, and nutrient contents of the butters was examined. First, butters were inoculated with L. monocytogenes at 4 log CFU/g and stored at either 5 or 25°C with enumeration and/or enrichment at intervals over 12 months. L. monocytogenes survived in all butters examined with no significant change in population after storage at 5°C, whereas the population was reduced to <1.70 log CFU/g in as little as 3 months at 25°C; the only exception was for sunflower butter, where L. monocytogenes decreased approximately 1 log CFU/g. Subsequently, all butters were inoculated at 1 log CFU/g and stored at 25°C for 6 months with enrichment during storage. L. monocytogenes was detected in all butters, except pecan butter, after 6-month storage. Butters containing chocolate did not inhibit L. monocytogenes survival, regardless of the inoculation level. Results indicate there may be an association between high-fat and carbohydrate level and survivability of L. monocytogenes in various types of butters. This work highlights the need to mitigate the potential for cross-contamination of L. monocytogenes into nut, seed, and legume butters due to the potential for long-term survival.

Comparison of the Spreadability of Butter and Butter Substitutes

There are many types of butter, soft margarine, and blends, e.g., a mixture of butter and vegetable fats, on the market as bread spreads. Among these, butter and blends of butter with vegetable fats are very popular. The consumer’s choice of product is often determined by functional properties, such as texture, and the physicochemical composition of butter and butter substitutes. The aim of this study was to compare sixteen market samples of butter and butter substitutes in terms of spreadability and other selected structural (spreadability, hardness, adhesive force, and adhesiveness) and physicochemical parameters (water content, water distribution, plasma pH, color, acid value, peroxide number, saponification number, and instrumentally measured fatty acid profile) to investigate their correlation with spreadability. The parameters determined here were correlated with factors such as the type of sample, measuring temperature, and physicochemical composition. The statistical analysis revealed a very strong positive correlation between hardness and spreadability for all samples tested at 4 °C, as well as between hardness and spreadability for all samples tested 30 min after removal from the refrigerator; however, the interpretation of the results was different if the butter and butter substitute samples were subjected to a multivariate analysis separately.

Nutrition and somatic traits of women with different physical activity and various menstrual status

Background. There are publications which indicate a relationship between dietary pattern and somatic traits. Others report on link between somatic traits and physical activity. However, sparse studies discuss relationship between these three factors, i.e. nutrition, somatic traits and physical activity.&#x0D; Objectives. This survey aimed to analyze relationships between nutrition (amount and source of energy in food) and somatic traits (body height, body mass, fat content of the body) of women with different physical activity and various menstrual status.&#x0D; Material and methods. Investigations covered 312 women who were assessed for: somatic traits, average daily energy consumption and percentage contribution of proteins, fats and carbohydrates in providing energy. The physical activity was assessed by computing the physical activity index (PAI) being a ratio of daily energy expenditure (DEE) to basal metabolic rate (BMR). Among the women two groups were distinguished based on centile charts of the PAI developed for a given population, i.e.: women with a low (PAI≤10 cpts) and women with a high (PAI≥90 cpts) level of physical activity.&#x0D; Results. The highly physically active women were characterized by a lower body fat content, lower BMI values, and higher percentage of lean body mass compared to the women with a low level of physical activity. The highly active women showed a tendency for an increased consumption of whole-meal bread, milk and dairy products, vegetables (including potatoes), fruits, and sweets as well as a tendency for a reduced consumption of meat and processed meat products, both types of butter, and lard, compared to the little active women.&#x0D; Conclusions. It seems that the physical activity of the women had a direct impact on their nutrition. In turn, by affecting the somatic traits (body mass and composition), their eating habits could influence their physical activity.

Evaluation of Chemical, Physical, Microbial and Sensory Properties of Garlic Butter by Using Cow Milk

Butter is a popular dairy product composed of mainly milk fat and other minor components such as water, vitamins, enzymes, and minerals which are beneficial for health. The study was to investigate the effect of garlic (Allium sativum) powder addition on the chemical, physical, microbial, and sensory properties of butter, incorporated with garlic at the rate of 2% garlic chips and 2% garlic powder (w/w) and 2% garlic chips and 4% garlic powder (w/w). Butter samples were analyzed for physical, chemical, microbial and sensory properties during refrigerated storage at 7 °C. The physico-chemical and sensory characteristics were analyzed during storage. Moisture, total solids, fat, free fatty acids, titratable acidity, and pH were significantly different (p&lt;0.05) among the treatments on day one. The results of this study revealed that the moisture (14.09±0.10%) and total solids (85.91±0.10%) content were significantly (p&lt;0.05) higher in butter without incorporating garlic chips and powder. Fat content (80±0.00%) was significantly (p&lt;0.05) lowest in butter incorporated with 2% garlic chips and 4% garlic powder. While free fatty acids were significantly (p&lt;0.05) highest in butter incorporated with 2% garlic chips and 4% garlic powder and lowest in butter without added garlic chips and powder. pH (6.09±0.03%) was significantly (p&lt;0.05) lowest in butter incorporated with 2% garlic chips and 4% garlic powder. Titratable acidity (0.13±0.02%) was significantly (p&lt;0.05) lower in butter without added garlic chips and powder 2% garlic chips and 4% garlic powder added to butter showed the highest (48.75±1.18 Mm/g) antioxidant activity. During storage, the pH value was significantly (p&lt;0.05) decreased and titratable acidity was increasing with the storage period. The cohesiveness, gumminess and springiness were significantly (p&lt;0.05) increased. Organoleptic characteristics revealed that 2% garlic chips and 4% garlic powder added to butter had the highest mean score of overall quality of all sensorial properties. Finally, most of the panelist accepted, that butter is made from 2% garlic chips and 4% garlic powder than other types of butter.

Assessment of Industrially Produced Trans Fatty Acids in Traditional Dishes, Arabic Sweets, and Market Food Products and Its Risks on Non-communicable Diseases in Lebanon.

Industrially produced trans fatty acids (IP-TFAs) are a major dietary contributor to non-communicable diseases worldwide. To address the industrially produced trans fatty acids food sources in Lebanon, a mapping exercise was enrolled between January 2019 and April 2021 to establish a national database. The 2019 survey was a pooled data from five separate sources and had relatively 30 types of traditional dishes. In contrast, the subsequent surveys in 2020 had a sample of 35 types of Arabic sweets and 80 types of market food products. The 2021 survey covered all types of butter and margarine available in the Lebanese markets. Our findings show that about 93% of the products tested in Lebanon, between 2019 and 2021, met the World Health Organization recommendations, while about 7% exceeded the limit. The mean level of the IP-TFAs elaidic and linolelaidic acids in most traditional dishes (0.9%), Arabic sweets (0.6%), butter, and margarine (1.6%), and market foods (0.52%) were relatively low compared with other countries. Although trans fatty acids have a small impact on heart disease mortality in Lebanon, they are unquestionably significant. The persistence of food products with high quantities of trans fatty acids poses a health risk to Lebanese citizens. Fortunately, proper laws in Lebanon can easily remedy this situation.

New high-fat dairy products with colour attractants

In the present work, the nutritional value of high-fat dairy product - melted butter, which was produced in Ukraine, was characterised. It was shown that, along with the traditional fatty acid compositions, this product had an insufficient concentration of biologically active substances that contributes to storage stability, expands organoleptic characteristics, and prevents main spoilage processes such as rancidity and tallowiness. The appropriate biologically active colouring attractants for improvement of organoleptic and biological properties of melted butter were observed. The formulations of new melted butter-based products were tested by using two individual carotenoids (carotene and xanthophyll); namely chlorophyll and chlorophyll-carotenoid complex additives in a concentration of 3 - 7%. The antioxidant activity of the samples, which was determined volumetrically by the intensity of initiated oxidation of isopropyl benzene, made it possible to establish an increase (4.40 - 6.52 times the period of induction) of oxidation for melted butter variants, with colorants. The study of organoleptic, physico-chemical, and microbiological indicators confirmed the biological stability and safety of the developed high-fat dairy products, thus fulfilling the body requirement for carotenoids, magnesium, and several other biologically active compounds. According to the results, the guaranteed shelf life of the developed melted butter types with colouring attractants of carotenoid and chlorophyll, which met the safety requirements, could be prolonged by 31 - 48%. In conclusion, the present work improved the technical and economic indicators, and confirmed the feasibility of their production.

Features of micro- and ultrastructure of low-fat butter and its low-fat analogues

The aim of the research was to study the features of the structure of low-fat butter and butter pastes, which, in terms of composition and properties, more fully meet the requirements of a healthy diet than high-fat types of butter. The objects of research were: butter with fat content of 72.5%; butter with fat content of 55% made with the addition of skimmed milk powder; butter of the same fat content with the addition of stabilizers based on guar and xanthan gums and emulsifiers based on monoand diglycerides of fatty acids; butter pastes with fat content of 45% with similar additives used to increase the stability of the process of butter formation and improve the texture. The microstructure was studied using an MBI-6 microscope, and the ultramicrostructure was studied using a Phillips electron microscope. In the first case, the sample was prepared by crushing the sample, in the second one — by the method of ultrafast freeze-fracture and etching. Researches have shown that the use of the introduced ingredients improves the homogeneity of the structure of the studied products. Due to the ability of milk proteins and stabilizers to retain moisture, it is more evenly distributed and well retained in the fat matrix of the product, formed from crystalline and liquid fat in the form of a continuous phase, which is confirmed by a sufficient penetration depth of the fat-soluble dye. Plasma droplets in butter with fat content of 72.5% and 55% are more isolated than in butter pastes, as indicated by the greater penetration depth of the water-soluble dye. The average diameter of isolated moisture droplets in low-fat products was 3.3–5.4 μm, and the average diameter of the fat globules that form the basis of the crystalline framework was 5.4–7.4 μm, depending on the composition of the product. For butter with fat content of 72.5%, the values of these indicators were 2.8 and 4.0 μm. The results of the study indicate the presence of differences in the sizes of structural elements, but at the same time confirm the uniformity of the structure of low-fat products, allowing them to be attributed to dispersions «water-in-oil».

Development of the recipe and technology of dessert butter with black currant

Butter is in constant demand among consumers, as it has a high nutritional and energy value. However, the range of butter sold in the retail chain is represented by such names as Traditional, Amateur, Peasant, Chocolate. In this connection, there is a need to create new types of butter with high consumer properties. The technology and recipes of dessert butter with black currant have been developed. The analysis of organoleptic and physico-chemical indicators of the quality of the developed butter with black currant is carried out. The optimal amount of black currant is determined when creating dessert butter.

English

Pentadesma butyracea butter is a vegetable fat obtained from the kernels of the P. butyracea tree. It is a potential source of fat for the food and cosmetics sectors. This study evaluated the quality characteristics of the cream and soap processed from the butter of P. butyracea in comparison to similar product from the Vitellaria paradoxa butter. The same cosmetic products were produced with P. butyracea and V. paradoxa butters. The two types of butter are extracted using the traditional procedure. The quality characteristics of P. butyracea products are assessed using the V. paradoxa products with reference. The aerobic mesophilic bacteria counts in V. paradoxa cream and P. butyracea cream were different (p&le;0.05) being 2.77 and 2.05 log cfu/g, respectively. The yeasts and moulds, total coliforms, faecal coliforms, Staphylococcus aureus and Pseudomonas aeruginosa were below detection level in the two types of creams. Significant differences were observed in the antimicrobial activity of the two types creams (p&le;0.001). Consumers preferred the cream and soap of P. butyracea because the cream is yellow, softer on the skin, consistent with high hydrating power. The yellow colour, the pleasant aroma and the hardness of the P. butyracea soap, are key determining factors for its preference. Key words: Pentadesma butyracea, shea, cream, soap, butter. &nbsp;

FARKLI HAYVAN SÜTLERİNDEN ÜRETİLEN TEREYAĞLARININ DEPOLAMA SÜRESİNCE OKSİDASYON STABİLİTESİ VE BAZI ÖZELLİKLERİ ÜZERİNE KARŞILAŞTIRMALI BİR ARAŞTIRMA

In this study, butter produced from cow, sheep and goat cream and was examined during a 90 day storage period at 4°C. A total of 42 samples produced and were analysed at 1st, 15th, 30th, 45th, 60th, 75th and 90th days. It was found that butter type and storage period had significant effect on the pH value, titratable acidity, acid value, fat constants, peroxide and thiobarbituric acid values, β-carotene and vitamin A amounts of the butter samples. The pH value, iodine number, b value and vitamin A amounts decreased during the storage in all the types of butter, whereas titratable acidity, acid value, Reichert-Meissl, Polenske and saponification numbers and oxidation increased. β-carotene was detected only in butter produced from cow milk creams which decreased during storage. Sensory analysis points decreased in all the butter samples during the storage the highest point belonging to the butter produced from cows’ milk.

Survival of Escherichia coli 0157:H7 in cultured butter during storage.

The survival of E. coli 0157:H7 was examined in 3 types of butter: unsalted, salted with 0.46% and 0.93% salt. The butter samples were inoculated with a low (c.a. 3.14 log CFU/g) or high concentration (c.a. 4.80 log CFU/g) inoculum of the pathogen and were stored at 4°C and 12°C. The contaminated butter samples were stored for 2 months at 4°C and up to visible spoilage (20-26 days) at 12° C. By the end of the storage at 4°C, the tests with the high inoculum of the pathogen revealed that populations of E. coli 0157:H7 were decreased by 2.26 log CFU/g in the unsalted and in 0.46% salted types of butter, and by 2.74 log CFU/g in the 0.93% salted type of butter, while the tests with the low inoculum of the pathogen revealed that populations of E. coli Ol57:H7 decreased by 1.81 log CFU/g in the unsalted type of butter and were detectable in the other types of butter only after enrichment. By the end of the storage at 12°C, the tests with the high inoculum of the pathogen revealed that populations of E coli Ol57:H7 decreased by 2.71 and 3.17 log CFU/g in the unsalted and 0.46% salted types of butter, after 20 and 22 days, respectively and were detectable, in the 0.93% salted type of butter after 26 days, only after enrichment, while the tests with the low inoculum of the pathogen revealed that populations of E. coli O l 57:H7 were decreased by 1.88 log CFU/g in the unsalted type of butter after 20 days, and were detectable, in the 0.46% and 0.93% salted types of butter after 22 and 24 days, respectively, only after enrichment. The initial pH of all butter samples (5.18±0.01) decreased slightly (0.06-0.10) during storage at 4°C, and more (0.48 - 0.54) during storage at 12°C.

Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling.

In the Netherlands, butter is produced from milk originating from three different production systems: conventional, organic, and grass-fed cows. The aim of the current study was to characterize these types of butters, and pinpoint distinct compositional differences. Retail conventional (n = 28), organic (n = 14), and grass (n = 12) full-fat butters were collected during the winter and summer seasons. Samples were analyzed for their fat content, free fatty acid (FFA) content, and triglyceride (TG) and fatty acid (FA) profiles. The fat content was significantly lower in conventional butters than in organic butters and the FFA content was significantly lower in conventional butters compared with grass butters. Also, organic butters differed significantly from their conventional counterparts with regard to their TG and FA profiles. The TG profiles of the organic and grass butters did not differ significantly. The FA profiles of grass butters were less distinct, since only a few FAs differed significantly from conventional (six FAs) and organic (eight FAs) butters.

Determination of macro, essential trace elements, toxic heavy metal concentrations, crude oil extracts and ash composition from Saudi Arabian fruits and vegetables having medicinal values

The concentrations of essential elements (Mg, Ca, Na, K, Fe, Zn, Se, Al, Ni, and Cu) and toxic heavy metals (Pb, As, Cr, Cd, and Cr) from Saudi Arabian fruits and vegetables were determined by inductively coupled plasma optical emission spectrophotometry (ICP/OES). Two types of butters, Caralluma munbayana and Caralluma hesperidum, Vigna (Vigna unguiculata), common fig (Ficus carica), Annona seeds (Annonaceae seeds), Annona fruits (Annonaceae fruits), Fennel (Foeniculum vulgare), and Fennel flowers (Nigella sativa) were investigated, because they are used by indigenous groups as traditional medicines with Soxhlet-extraction and dry-ashing protocol. The estimated daily dietary element intake in food samples was further calculated in order to evaluate the element dietary intake and fruit and vegetable consumption pattern of the indigenes of Saudi Arabia. The crude oil and ash compositions varied widely, but suggested that most of the foods were good sources of oils and minerals. The figures-of-merit of the ICP-OES calibration curves were excellent with good linearity (R2>0.9921). The use of ICP-OES in this study allowed the accurate analysis and the detection of the elements at low levels. Essential elements (K, Ca, Na, and Mg) had the highest concentrations while toxic heavy metals (As, Pb, and Cd) had the lowest in the foods. Essential element pairs (Mg-Na, Mg-Ca, Fe-Al) were highly correlated, suggesting that these foods are sources of multiple nutrients. Toxic element pairs (Pb-Cd, Pb-As, and Cd-As), however, were poorly correlated in the foods, suggesting that these elements do not have a common source in these foods. Average consumption of these foods should provide the recommended daily allowances of essential elements, but will not expose consumers to toxic heavy metals. The ICP-OES method was validated by determining method detection limits and percent recoveries of laboratory-fortified blanks, which were generally 90–100%.

Six Different Fat Tolerance Tests in Young, Healthy Subjects – Gender Dependent Postprandial Lipemia and Glucose

Background: Exacerbated postprandial lipid responses are associated with an increased cardiovascular risk. Meals with different types of fat may affect postprandial responses differently. The aim of this study was to evaluate the postprandial lipemia in young healthy subjects after six oral fat tolerance test (OFTT) with varying amounts of saturated fat. Methods: With six different types of butter added in random order to potatoes we measured postprandial lipemia, lipoprotein, glucose, and insulin increments for eight hours in 14 young, lean, healthy students, seven of each gender. The area under the curve (AUC) was determined for the postprandial values. Results: The meals with six types of butters had similar postprandial response even if the saturated fat content varied with 50%. Gender significantly affected the TG responses, as time to peak was 90 minutes in women and 180 minutes in men. Postprandial AUC was higher with respect to TG (p<0.001), LDL-Cholesterol (p<0.002), total cholesterol (p<0.027), and glucose (p<0.009) in men compared to women. HDL-Cholesterol was lowest in men (AUC, p<0.001). No association with gender was found with free fatty acids and insulin AUCs. Conclusion: The six OFTT gave similar metabolic responses and postprandial lipemia was gender-specific. Replacement of saturated fat by mono- or polyunsaturated fat did not alter postprandial lipemiaduring a single OFTT.

Seasonal Variations Affect the Physicochemical Composition of Bufallo Milk and Artisanal Cheeses Produced in Marajo Island (Pa, Brazil)

This research was carried out to evaluate the influence of seasonal variation in physicochemical composition and microbiological profile of buffalo milk and of the artisanal cream and butter types cheeses produced on Marajó Island. Eighteen farms located of the island were involved in the study. Milk and cheese quality were evaluated in two typical seasons. The rainy, from January to June and dry, from July to December. Samples were submitted to a detailed set of laboratorial analyses. Physicochemical composition of buffalo milk was influenced by the seasons. Compared to rainy, the dry period showed an increase in fat (5.53±0.71 to 6.74±1.19) and lactose (4.77±0.20 to 5.20±0.20) concentrations and reduction in total solids (16.89±0.92 to 15.77±1.54), nonfat dry matter (9.94±0.36 to 8.99±1.23) and minerals (0.84±0.12 to 0.62±0.09) concentrations (p<0.05). The season influence was observed in physicochemical composition of both cheese-types. Compared to rainy season, in the cream cheese type, higher values (p<0.05) were found for titratable acidity (0.63±0.02 to 0.78±0.15), fat (32.38±3.22 to 36.89±4.59), fat in the dry matter (55.06±3.26 to 63.92±2.49) but lower values for water activity (0.99±0.02 to 0.49±0.03), minerals (2.37±0.55 to 1.40±0.02) and calcium (0.28±0.08 to 0.18±0.07). For the butter cheese type, in the dry season, higher values were found only for titratable acidity (0.49±0.02 to 0.38±0.0) and lower values for water activity (0.18±0.07 to 0.45±0.08). The study have shown that some components of the buffalo milk and artisanal cheeses produced on Marajó Island are influenced by the dry and rainy typical seasons and therefore, some sensory variations are expected around the year.

Development of a method for butter type differentiation by electronic nose technology

The paper deals with the differentiation of cultured cream butter, sweet cream butter and cultured butter from sweet cream by electronic nose (E-Nose) technology. The sensor array of the E-Nose used is composed of 10 metal oxide semiconductor type chemical sensors. Altogether, 90 butter samples were examined. Multivariate statistics as principal component analysis (PCA) and partial least square (PLS) analysis in combination with linear discriminant analysis (LDA) were used as a method for the classification of the sensor results of the E-Nose into different butter types. More than 95% of the samples were classified correctly into the three butter types.

Capabilities of automated Karl Fischer titration combined with gas extraction for water determination in selected dairy products

The water content of different types of butter, processed cheeses and hard cheese was determined by classical oven drying, manual Karl Fischer titration and a combination of water release by heating and transferring the released water in a dried air stream into a Karl Fischer titration cell. This technique is also referred to as gas extraction of the water or combined method.It could be shown that oven drying and manual Karl Fischer titration yield results which are close together. By choosing an adequate temperature for heating the sample in the combined method the results of the two reference methods can be obtained. The advantage of this automated combined method is the gain of time when a high number of samples is to be determined for water content.