Nutritional evaluation of butter prepared from fresh adulterants free cow milk

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Sabiha Rashid, Amina Arif Abdul Majeed Salariya, Muhammad Uzman Raza Shabana Kausar Mushtaq Ahmad Saleem, Javed Iqbal Wattoo


This study was performed for the nutritional evaluation of butter prepared from cow's milk free of adulterants. Fresh cow's milk was analysed for various physico-chemical parameters such as detergents, urea, sugar, starch, glucose, sorbitol, hydrogen peroxide, formalin and salts. The cream was prepared from the milk, which by a conventional method of stirring transformed to the butter. Butter was divided into four parts in separate containers already having different concentrations of sodium chloride as the preservative. One sample was kept as blank while the remainder of the three samples contained respectively 0.5, 1.0 and 2.0% sodium chloride. The chemical composition of the butter samples was determined by analyzing the percentage of moisture, ash, total protein and fat. All butter samples were stored under refrigeration at 12 ° C. The development of rancidity was studied for almost two months. Refrigeration and sodium chloride as a preservative played an important role in preventing the development of rancidity in butter. The quality assessment report showed that the unsalted butter sample was not saturated at a temperature of 12 °C for almost six weeks and salted butter samples with 1.0 and 2.0% sodium chloride were not staled for more than two months.Therefore it was concluded that for long term consumption, butter must be kept at 12 °C and could be preserved using at least 1 % sodium chloride.                         

Keywords: Milk; Butter; Adulterants; Rancidity; Peroxide-value

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