publication . Article . 2009

RESEARCH CONCERNING INSTALATION OF ALTERATIVE PROCESSES IN COW AND BUFFALO BUTTER DURING FREEZING STORAGE

Andreea Lup Dragomir; Flavia Pop;
Open Access English
  • Published: 01 Jun 2009 Journal: Carpathian Journal of Food Science and Technology (issn: 2066-6845, Copyright policy)
  • Publisher: Technical University of Cluj Napoca Publishing House
Abstract
Physicochemical characteristics and freshness indicators of cow and buffalo butter during freezing (-15 ... -18oC) storage were studied. Changes in freshness parameters and alterative processes installation, when butter becomes improperly for consumption were studied, inducing acidity, peroxide value (PV), iodine value (IV) andthe presence of epyhidrinic aldehyde. There was an increase of titrable acidity during storage, cow butter hydrolysis was installed after 35 days and after 30 days for buffalo butter. Hydrolysis processes are installed more quickly in terms of freezing than oxidative processes, being intensified by a higher water content inproduct and by h...
Subjects
Medical Subject Headings: food and beveragestechnology, industry, and agriculturedigestive, oral, and skin physiology
free text keywords: cow butter, buffalo butter, hydrolysis, freezing, Food processing and manufacture, TP368-456
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