Chemical Composition, Keeping Quality and Yield of Butter at Kuku Dairy Plant.

Abstract

This study was carried out at Kuku Dairy Plant to investigate the chemical composition, keeping quality, physical properties, grading as well as the yield of butter. In the chemical analysis the fat per cent, moisture content, solids-not-fat, acidity and acid value were measured and the averages were 83.42, 14.54, 2.044, 0.0810% and 0.956, respectively. In the physical properties Reichert Messil, Polenske and Kirschner values were determined. Average values were 19.7, 1.86 and 19.89, respectively. The results of grading and chemical analysis included thiobarbituric acid test, peroxide value, acidity and Acid value. Packing of butter in Aluminum foil, cups and normal paper, stored at 50ºC and 0ºC for five months indicated that aluminum foil was superior as wrapper followed by cups then normal paper. Butter stored at 0ºC was of superior quality compared to that stored at 50ºC. Seventy per cent of the total churnings trials for overrun ranged between 17.70 and 20.2.