Dairy starter and acceptability/keeping quality of butter [Philippines]
1986
Lapiz, E.S. | Resubal, L.E. | Emata, E.C. | Barraquio, V.L. | Collado, E.R. (University of the Philippines at Los Banos, College, Laguna (Philippines). Dairy Training and Research Inst.)
The effect of lactic ferment starter culture - Streptococcus diacetilactis and Streptococcus lactis - and storage period on the acceptability and keeping quality of butter was studied. Sensory qualities such as flavor and body and texture were found to be highly (P.01) affected by the addition of starter and storage periods. Flavor was enhanced by the addition of starter best up to 14 days of storage. Rancidity was initially noted at 18 days storage of butter with starter and 24 days for butter without starter. Body and texture was significantly (P.01) better for butter with starter. Color and salt were not affected by the starter culture and storage periods. Addition of starter culture resulted to lower fat and higher moisture contents at different storage periods. Percent lactic acid was significantly higher at 7-14 days old butter with starter. Consequently, its pH was lo1156wer compared to the control. Salt content remained the same for both batches of butter throughout the storage period. Coliform, proteolytic and psychrotrophic bacteria were significantly (P.01) lower while yeast and molds were higher (P.01) in butter with starter culture. The growth of yeast and molds and psychrotrophic bacteria, and the growth of coliform, psychrotrophic and proteolytic bacteria were directly proportional to storage period with and without starter, respectively. Based on the above results, butter with starter was highly acceptable up to 17 days of storage at refrigerated temperature (0-9 degrees
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