Uglich, Russian Federation
Uglich, Russian Federation
Uglich, Russian Federation
The quality and storage capacity of butter depends on the gas environment during packaging. The authors used standard research methods to assess the potential microbiological storage risks at 3 ± 2 °C (State Standard GOST 32261-2013) and 10 ± 1 °C (aggravated thermal conditions), as well as to measure the effect of modified gas environment on the sensory, microbiological, and physicochemical properties of butter with 72.5 % fat. The modified gas environment with 100 % carbon dioxide proved unacceptable for butter packaging because the high solubility of CO2 in the aqueous and fatty phase of the butter resulted in a sour, soda, and pungent taste with an alkaline tint. The modified gas environment with 30 % carbon dioxide and 70 % nitrogen inhibited aerobic microflora. However, it had no effect on coliform bacteria and yeasts and failed to preserve the sensory properties. Laminated foil with an additional flow-pack vacuum protective film reduced the oxidative processes and prevented the development of mold fungi, thus increasing the shelf-life of butter with a low initial bacterial contamination.
butter, microbiological risks, packaging, modified atmosphere, shelf-life
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