Vol. 9, Special Issue 9 (2020)

Author(s):
Shekhara Naik R, Pavithra R, Prakruthi M and Mahesh Shivananjappa

Abstract:
Butter is an emulsion of water in oil and should contain >80% fat and <16% water. Several varieties of butter are found in market each differing from the type of cream from which they are made as well as in manufacturing process and salting. Non-standard production at all stages of processing, packaging can reduce quality. The purpose of this work was to evaluate the quality of commercial cream butter, traditional homemade butter and traditional butter prepared in home industry. Quality of butter was determined by organoleptic parameters, moisture, fat, curd content, free fatty acid, Reichert-Meisll value, and Polenske value and Microbial quality. Further a product named butter masala dosa (pan cake smeared with butter) was also prepared to evaluate the sensorial attributes of the products prepared from these butters. Commercial cream butter fared well in all the quality parameters and all the values were within the legal permissible limit. Amongst traditional butters, the one prepared at home by researchers was on par with commercial butter in physico-chemical and microbial analysis and was superior organoleptically. However traditional butter sourced from local market fared poorly in all tested parameters.