DETERMINING THE 'NATURALNESS' OF BUTTER

N. Shcherbakova, Zh. Peredera, S. Peredera
Retrieved from Vol. 19, No. 1, 2016 Pages: 355-360
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Abstract

The article presents data concerning the quality and safety of butter which produces JSC "BILOTSERKIVKA." An organoleptic study determined the quality of packaging and labeling. Investigated butter content of toxic elements such as lead, cadmium, mercury, copper, zinc, arsenic. Determined that the physical and chemical indicators butter all samples meet the requirements of the standard: Fat content was in the range of 62.5 to 82.5%, mass fraction of salt – 0.5-0.9% moisture content does not exceed 25% was oil plasma pH of 6.3 to 7%. No milk fat in any sample of butter were found. Found that in terms of quality sweet creamery butter "Bilotserkivka" corresponds to parameters of current regulations

Keywords

butter, milk fat, butter plasma, conditionally pathogenic microorganisms

References in the process of publication
Shcherbakova, N., Peredera, Zh., & Peredera, S. (2016). DETERMINING THE 'NATURALNESS' OF BUTTER. Scientific Horizons, 19(1), 355-360.