Effect of Packaging Method on Butter Quality Preservation

Elena Topnikova; N. Ivanova; Marina Zakharova; Ekaterina Pirogova

doi:10.21603/1019-8946-2024-2-4

UDC

EFFECT OF PACKAGING METHOD ON BUTTER QUALITY PRESERVATION Effect of Packaging Method on Butter Quality Preservation

АА Аа

Published in Dairy industry · Pages 53–60 · Rubric: Research Article

DOI: https://doi.org/10.21603/1019-8946-2024-2-4

Received: 06.02.2024 Accepted: 01.04.2024 Published: 17.04.2024 Language of publication: RUS

Authors

Elena Topnikova

N. Ivanova

Marina Zakharova

Ekaterina Pirogova

Elena Topnikova

Academic degree: doctor of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation

N. Ivanova

Academic degree: candidate of technical sciences

All-Russian Scientific Research Institute of Butter and Cheese Production, Branch of Gorbatov Federal Research Center for Food Systems rukovoditel' napravleniya issledovaniy po tehnologii slivochnogo i toplenogo masla · Russian Federation · Moscow

Marina Zakharova

Academic degree: candidate of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation

Ekaterina Pirogova

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation

ABSTRACT

The article introduces a comparative analysis of storage capacity of butter packaged in different ways. Butter with a fat fraction of 72.5 % was studied in a monolith sample with stabilized structure and in fluid state during processing. The authors traced the changes in sensory, microbiological, and physicochemical parameters using standard methods at different temperature conditions. When the storage conditions followed State Standard GOST 32261, the in-line packaging method proved more effective: it reduced microbiological risks and increased the shelf-life of the packaged butter. The product also proved resistant to aggravated temperatures, which means that such butter would be able to preserve its quality and safety even under cold chain violations during transportation and sales. The spoilage test results can be used to predict the storage capacity of packaged butter based on initial contamination with various microorganisms.

KEYWORDS

butter, microbiological indicators, quality, storage capacity, oxidative spoilage

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Topnikova E. V., Ivanova N. V., Zakharova M. B., Pirogova E. N. Effect of Packaging Method on Butter Quality Preservation // Dairy industry. 2024. no. 2. pp. 53-60. DOI: https://doi.org/10.21603/1019-8946-2024-2-4. (Date of access 06.09.2026).

MLA

Elena Topnikova, Ivanova N. V., Zakharova M. B., Pirogova E. N.. "Effect of Packaging Method on Butter Quality Preservation." Dairy industry.2 (2024): 53-60. DOI: https://doi.org/10.21603/1019-8946-2024-2-4.

APA

Topnikova E. V., Ivanova N. V., Zakharova M. B., Pirogova E. N. (2024). Effect of Packaging Method on Butter Quality Preservation. Dairy industry(2), 53-60. https://doi.org/10.21603/1019-8946-2024-2-4

Chicago

Elena Topnikova, Ivanova N. V., Zakharova M. B., Pirogova E. N.. "Effect of Packaging Method on Butter Quality Preservation." Dairy industry, no. 2 (2024): 53-60. https://doi.org/10.21603/1019-8946-2024-2-4.

WIKI

{{cite journal | author = Topnikova E. V., Ivanova N. V., Zakharova M. B., Pirogova E. N. | title = Effect of Packaging Method on Butter Quality Preservation | journal = Dairy industry | year = 2024 | issue = 2 | pages = 53-60 | doi = 10.21603/1019-8946-2024-2-4 }}

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EFFECT OF PACKAGING METHOD ON BUTTER QUALITY PRESERVATION Effect of Packaging Method on Butter Quality Preservation

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