Changes in the Quality and Oxidation Indices of Cow`s and Buffaloe`s Butter During Cold Storage

Butter fat undergoes oxidation process, causing a sequence of unfavorable steps changes causing itsdeterioration with inferior sensory properties and decrease in nutritious value. Several factors affect the quality andoxidation process such as storage conditions, acidity of cream and the type of milk fat. The aim of this study was toassess the changes in quality characteristics and oxidation process in both cow`s and buffaloe`s butter made from sweetor sour cream stored at 5 ºC compared with traditionally stored at -20 ºC. It was found that butter stored at 5 ºCincreased the oxidation process expressed as peroxide value, thiobarbaturic acid reactive substances, as well as raisedthe fat acidity and refractive index with higher decreasing rate for iodine values. Butter made from sour creamaccelerated the oxidation process and decreased its quality properties than that made from sweet cream. Generally,cow`s butter had higher oxidation rate than that of buffaloe`s butter.