Effect of Antioxidants on the Flavor of Cold Storage Butter
Open Access
- 1 July 1962
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 45 (7) , 848-853
- https://doi.org/10.3168/jds.s0022-0302(62)89508-3
Abstract
Fresh salted sweet cream butter containing 0.01% by weight of nordihydroguaiaretic acid (NDGA), butylated hydroxytoluene (BHT) and BHT + iso-pro-pylcitrate (IPC) was stored at -18 and 38 F. The autoxidation of the butter was followed organoleptically. None of the antioxidants retarded the development of oxidized flavors in butter kept at -18 and 38 F. BHT + IPC acted as a pro-oxidant in butter kept at 38 F. Oxidized flavor development was retarded by NDGA in butter stored for several mon. at -18 F and then transferred to 38 F, but the NDGA gave an objectionable bitter flavor to the butter during storage. The TBA test and peroxide value were found to have little value for predicting the flavor score under these storage conditions.This publication has 7 references indexed in Scilit:
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