Effect of storage temperature on butter lipolysis
1993
Abbas, K.S. (Baghdad Univ. Coll. of Agric. (Iraq))
The effect of storage temperature on the development of free fatty acids (FFA) was studied by meassuring the acid degree value (ADV). Two methods were used to determine ADV (FandT and BDI) and low storage temperature (6, -18 C) were employed. The results showed that there was a significant difference in ADV of all the samples of butter immediately after receiving. It was also found that samples stored at(-18C) for two months gave the lowest level of developed ADV in comparison with that stored at (6C). Highly significant differences were found between samples stored at different temperatures. All batches of butter showed bacterial lipase activities
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