The Effect of Refrigerated and Frozen Storage on Butter Flavor and Texture

Peroxide value (PV) measured by AOCS method 965.33 (Chen et al., 2004) separated by storage temperature and time. Results are given in milliequivalents of peroxide/kg of oil. Bars represent standard deviations of the means. Means that differ by more than the least significant difference are different (P<0.05). There was no difference between bulk and stick butters (P>0.05).

Free fatty acids measured as milligrams of NaOH/g of butter oil separated by storage temperature and time. Bars represent standard deviations of the means. Means that differ by more than the least significant difference are different (P<0.05). There was no difference between bulk and stick butters (P>0.05).

Yield stress (Pa) measured using the vane method separated by storage temperature and time. Means that differ by more than the least significant difference are different (P<0.05). Yield stress was measured at 19°C; the vane had a diameter of 1.0cm and a height of 2.5cm; the rotational speed of vane was 0.02rpm. Bars represent standard deviations of the means.