Sensory quality and shelf-life of locally produced British butters compared to large-scale, industrially produced butters

Dudkiewicz, Agnieszka, Hayes, William and Onarinde, Bukola (2022) Sensory quality and shelf-life of locally produced British butters compared to large-scale, industrially produced butters. British Food Journal . ISSN 0007-1013

Full content URL: https://doi.org/10.1108/BFJ-02-2021-0172

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Sensory quality and shelf-life of locally produced British butters compared to large-scale, industrially produced butters
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Abstract

Purpose – The purpose of this pilot-scale study was to compare the quality of traditionally manufactured
butters from local, small British producers with the quality of butters that are produced industrially.
Design/methodology/approach – Butter samples were obtained after supervised site inspections of three
traditional-butter manufacturers and one large-scale butter producer. The samples were subject to initial
microbiological, chemical and sensory testing, followed by a refrigerated shelf-life study over 24 weeks.
Findings – Traditional butters matched or exceeded the sensory quality of industrial butters, but spoilage
microorganisms tended to grow faster on traditional butters. This seemed to be related to poorer water droplet
dispersion in the manufacture of some of the traditionally made butters. Visible mould appeared on two of the
traditional butters after eight weeks, but this occurred well after the nominal “best before” date.
Originality/value – Prolonged lockdowns due to the current coronavirus disease (COVID-19) pandemic pose
a threat to the food supply chain, and food produced by local manufacturers may become increasingly
important. However, are foods produced by local small-scale manufacturers of a quality comparable to that
produced using large-scale production facilities? To the best of the authors’ knowledge, there is no comparative
study of the quality and shelf-life of traditionally-produced and industrially-produced butters. The current
work presents such a comparison together with an outline of how the process of traditional butter-making
differs from commercial production in Britain.

Keywords:Traditional butter, Hand-made butter, Local butter production, British butter, Quality of butter, Shelf-life of butter
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
F Physical Sciences > F100 Chemistry
C Biological Sciences > C500 Microbiology
Divisions:College of Science > National Centre for Food Manufacturing
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ID Code:47826
Deposited On:26 Jan 2022 09:34

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