Keeping Quality of Butter in Relation to Its Copper Content

Abstract

The cream having 42% fat was pasteurized at 85° C for 20 seconds in which copper was added as copper sulphate solution at the rate of zero, 100, 200 and 500 ug/kg. Salted (2%) butter was prepared from the cream having added copper and stored at -10° C and 6° C. The keeping quality of butter was studied for 20 weeks of storage period by chemical tests like Peroxide Value, FFA content and TBA value. The cop-per content of butter did not show any effect on FFA development and TBA values of butter during storage but Peroxide value was observed to be in most accordance with the copper content of butter. Similarly butter samples from four Dairies of Gujarat were collected to study its copper content and storagibility.