Butter – Changes in the Regulatory Framework and Critical Quality and Safety Indicators
Abstract
New quality and safety standards have been introduced into the draft GOST 32261 “Butter. Technical conditions”. Critical indicators of the quality and safety of butter, and their impact on storage capacity, are considered. The storability (stability) of butter refers to its ability to maintain high quality for a long time. It is known that butter spoilage occurs mainly at the interface between the fat-plasma and fat-air phases, provoking changes in both the fat and water phases of the product. Critical indicators for butter are microbiological characteristics, organoleptic characteristics, acidity of the fat phase, and the titratable acidity of plasma.
Fields of Study & Subjects
Advanced Scientific Research Methods
Food Chemistry and Fat Analysis
Food and Agricultural Sciences
Publication details
- Journal / source
- Bulletin of Science and Practice
- Volume
- 12
- Issue
- 1
- Pages
- 145–149
- Publication date
- 13 January 2026
- Language
- RU