Comprehensive quality control of butter using GRF, DSC and chemical analysis
Abstract
The composition of fatty acids (FA), triacylglycerols (TAG), and differential scanning calorimetry (DSC) were studied by the GC method, the thermophysical properties of butter were determined, and the relationship between the results obtained by these methods was traced. The dynamics of the oxidation of butter by atmospheric oxygen at room temperature has been studied using a set of certified chromatographic techniques, an alternative technique based on the DSC method, as well as chemical methods for determining integral oxidation indices (determination of peroxide, anisidine and acid numbers). The objects of the study were samples of butter produced from the milk of cows of Holstein, Montbilliard and Jersey breeds, which are bred in the south of the Voronezh region. It was found that the composition of LC and TAG for 18 days of storage at room temperature remains within the normalized ranges, at the same time, the formation of oxidation products is recorded by all methods used. The relatively better storage capacity of butter from milk of the Holstein breed has been established in comparison with butter from milk of cows of the Montbilliard and Jersey breeds.
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References
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