Butter, quality

Deeth, H.C., Fitz-Gerald, C.H., Wood, A.F. 1979. Lipolysis and butter quality. Aust. J. Dairy Technol. 34, 146-149. 

McDowell, A.K.R. 1969. Storage of chilled cream in relation to butter quality. J. Dairy Res. 36, 225-226. 

Empirical void fraction correlations, relating to the Lockhart-Martinelli factor X and from there to volumetric quality x, have been provided by Lockhart and Mar-tinelli (1949), Baroczy (1963), Wallis (1969), and have been discussed by Butter-worth (1975) and Chen and Spedding (1983). Butterworth (1975) showed that Lockhart and Martinelli s correlation (1949) for void fraction, as well as several other void fraction correlations, can be represented in the following generic form ... 

The consumption of dairy products plays a significant role in providing high-quality protein, vitamins, minerals, and other bioactive compounds to the American diet. Dairy products are consumed fresh in the United States in the form of fluid milk, cheese, yogurt, butter, and ice cream. Dried and condensed products such as nonfat dried milk, whey, whey protein concentrates, and isolates are also produced which are used as ingredients to boost the nutritional and functional properties of a host of other food... 

Table II, Quality characteristics of peanut butter cookies prepared with navy bean hull (20%) and protein (30%) substitutions for wheat flour.

It turned out that meeting a 20 ppb limit was not excessively burdensome on major manufacturers of peanut butter and other peanut products, at least in the United States aflatoxin tended to concentrate in discolored or otherwise irregular peanuts, which, fortunately, could be picked up and rejected by modern electronic sorting machines. Manufacturers did, however, have to institute substantial additional quality control procedures to meet FDA limits, and many smaller manufacturers had trouble meeting a 20 ppb limit. An extensive USDA program of sampling and analysis of raw peanuts, which continues to this day, was also put into place as the first line of attack on the problem. 

Dupuy and coworkers have reported a direct gas chromatographic procedure for the examination of volatiles in vegetable oils (11). peanuts and peanut butters (12, 13), and rice and com products (14). When the procedure was appTTed to the analysis of flavor-scored samples, the instrumental data correlated well with sensory data (15, 16, 17), showing that food flavor can be measured by instrvmental means. Our present report provides additional evidence that the direct gas chromatographic method, when coupled with mass spectrometry for the identification of the compounds, can supply valid information about the flavor quality of certain food products. Such information can then be used to understand the mechanisms that affect flavor quality. Experimental Procedures... 

The emulsification state of water in butter (i.e. the water droplet size) is very important for the quality of the product. Bacteria in butter can grow only in the aqueous emulsified phase. A finely divided aqueous phase restricts bacterial growth since the nutrients available in small droplets will quickly become limiting. Also, unless bacterial contamination is high, it is likely that most small water droplets in butter are sterile. 

Also on the positive side, severe heat treatment of cream improves the oxidative stability of butter produced therefrom due to the exposure of antioxidant sulphydryl groups. As discussed in section 9.2.2, lactones formed from hydroxyacids are major contributors to the desirable cooking quality of milk fats but contribute to off-flavours in other heated products, e.g. milk powders. 

Rancid milk decreases the quality of cream, butter, and buttermilk made from it, and a limit on the ADV of the fat of milk from which butter is eventually to be made has been proposed. 

Fouts, E. L. 1940. Relationship of acid number variations to the qualities and flavor defects of commercial butter. J. Dairy Sci. 23, 173-179. 

Protein in cow s milk is not only present in significant amounts but is of exceptionally high quality (Porter 1978 Milner et al. 1978 Jonas et al. 1976 Whitaker and Tannenbaum 1977 Hambraeus 1982). Milk and milk products, excluding butter, provide about 21% of the daily per capita protein available for consumption in the United States (Table 7.1). 

Taste is only one of several qualities of a process or product that is affected by an excess of either of these 10ns. Some raw materials are naturally too acidic, others too alkaline—so that neutralizers must be added to adjust the pH within an acceptable range. In die dairy industry, for example, the acid in sour cream must be adjusted by the addition of alkaline compounds in order that satisfactory butter can be churned. Quite often, the pH may be difficult to adjust or to maintain after adjustment. Stability of pH can be accomplished by the addition of buffering agents that, within limits, effectively maintain the desired pH even when additional acid or alkali is added. For example, orange-flavored instant breakfast drink has just... 

The composition of biscuits is very variable, as regards both the sugar content and the presence, quantity and quality of fat Genuine milk fiour contains 20-60% of sugar (usually about 40%) and 4% of fat (butter), besides lactose and casein. 

Mudie P, Cottam A. 1999. Service quality. In The Management and Marketing of Services, 2d ed. Boston Butter-worth Heinemann. 

Woodstock Fa rms This company makes my favorite organic butter, and I like their simple philosophy and consistent taste and quality. They offer a wide range of products from snacks to pickles it seems as though every time I visit my local store, they are offering more alternative organic products. www.woodstock-farms.com... 

There are two aspects to cocoa butter authenticity. First, the butter as sold to the trade for chocolate production may be of an inferior quality and/or identity to that claimed by the producer. In this situation the consumer will also be misled as a matter of consequence. Second, part of the cocoa butter component of chocolate may be replaced by non-cocoa fats in contravention of legislation or labelling. Whilst this is in the strictest terms an adulteration of the chocolate product the issue has long been discussed in terms of cocoa butter authenticity and will be given due attention in this chapter. 

Pino, J., Nunez de Villavicencio, M. and Roncal, E. (1993) Pattern recognition of GC profiles for classification of cocoa butter of Ghanaian and Cuban varieties. J. Food Quality, 16, 125-132. 

Shukla, V.K.S. (1995) Cocoa butter properties and quality. Lipid Technol., May, 54—57. 

Podlaha, O. and Toregard, B. (1984) HPLC separation of mono-unsaturated triglycerides with respect to a- or (5-position of oleic acid in some vegetable fats. Fette Seif. Anstrichm., 86, 243-245. Polidori, P., Chiesa, L., Moretti, V.M. and Valfre, F. (1996) Milk fat quality nutritional and sensorial parameters related to butter production. Ind. Aliment., 35, 8-12. 

Most of the methods used to characterize the rheological behavior of butter are empirical and attempt to imitate certain sensory perceptions. They typically involve penetrometry, extrusion or sectility tests (Prentice, 1972). In these tests, the structure of the material is destroyed in order to probe its response to an applied stress or deformation. These methods mostly serve a quality control function. Their results provide an index of consistency to adjust milk-blending operations or to regulate a step in the butter-making process. While the results have practical significance, they often have no theoretical basis. Therefore, attempts have also been made to study the intrinsic properties of plastic fats. In many such cases, small deformation tests, in which the structure of the sample remains intact have been used to probe milk fat rheology. 

Kapsalis, J.G., Betscher, J. J., Kristoffersen, T., Gould, I. A. 1960. Effect of chemical additives on the spreading quality of butter. I. The consistency of butter as determined by mechanical and consumer panel evaluation method. J. Dairy Sci. 43, 1560-1569. 

Lin, M.P. Sims, C.A., Staples, C.R., O Keefe, S.F. 1996a. Flavor quality and texture of modified fatty acid high-monoene, low saturate butter. Food Res. Int. 29, 367-371. 

---