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Effect of Antioxidants on the Flavor of Cold Storage Butter¹

Department of Dairy and Food Industry Iowa State University of Science and Technology, Ames

ABSTRACT

Fresh, salted sweet cream butter containing 0.01% by weight of nordihy-droguaiaretic acid (NDGA), butylated hydroxytoluene (BHT), and BHT + iso-propylcitrate (IPC), respectively, was stored at –18 and 38 F. The autoxidation of the butter was followed organoleptically and by the thiobarbituric acid (TBA) test and peroxide value. None of the antioxidants retarded the development of oxidized flavors in butter kept at –18 and 38 F. BHT + IPC acted as a pro-oxidant in butter kept at 38 F. Oxidized flavor development was retarded by NDGA in butter stored for several months at –18 F and then transferred to 38 F, but the NDGA gave an objectionable bitter flavor to the butter during storage. The TBA test and peroxide value were found to have little value for predicting the flavor score under these storage conditions.

¹ Journal Paper No. J-4209 of the Iowa Agricultural and Home Economics Experiment Station, Ames, Iowa. Project 1128. A report, of work done under contract with the U. S. Department of Agriculture and authorized by the Research and Marketing Act of 1946. The contract is being supervised by the Eastern Utilization Research and Development Division of the Agricultural Research Service.