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Flavor Preferences for Butter and Margarine^{1, 2,}

Department of Food Science and Technology, Oregon State University, Corvallis

ABSTRACT

A significant preference for high-quality sweet-cream butter over several commercial brands of margarine was observed when evaluated by a large college-student panel. Salt levels from 0.54 to 1.86% were preferred by the student panel. Significant flavor preferences were not found for butters prepared from aliquots of one lot of cream repasteurized at 76.6 for 1,800 sec and the other at about 96.0 C for 7,200 sec. The distribution of preference scores on a nine-point scale varied widely among the spreads tested.

¹ Technical Paper no. 2511, Oregon Agricultural Experiment Station.

² This study was supported by the Agricultural Research Service, USDA Grant no. 12-14-100-7657(73). Administered by the Eastern Utilization Research, and Development Division, 600 East Mermaid Lane, Philadelphia, Pennsylvania.