Organoleptic and Physico-chemical Changes of Butter During Storage

In this study, organoleptic and physico-chemical changes of butter during storage were investigated. Butter samples with different fat contents (65, 78 and 82%) were purchased from the Romanian market. The moisture content was between $15.13 \pm 0.01\%$ and $34.43 \pm 0.08\%$ and varied very little during storage. None of the analyzed samples exceeded 2% salt content and the acidity varied between $2.22\pm 0.02$ and $3.30\pm 0.06$ ml NaOH n/1 la 100 g. The results showed that the peroxide value increased during storage for all butter samples, while the iodine index increased from values below 25 g $\mathrm{I}_{2}/100$ g to values above 30 g $\mathrm{I}_{2}/100$ g. All butter samples were initially colored in the yellow-green range, and during storage the color changes (according to the Kreiss reaction) indicating that the samples are undergoing a rancidity process.