Abstract
Butter is made exclusively from milk and/or cream, with or without common salt, and with or without additional coloring matter, and contains not less than 80% by weight of milkfat. High-quality butter should be delicate and pleasing. Possible off-flavors of butter are not necessarily limited to those associated with milkfat, but flavor defects may also result from the previous action of microorganisms on milk proteins, milkfat, lactose, and/or storage conditions. This chapter elaborates on butter manufacturing, grading, quality evaluation, defects, and causes.
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Suggested Readings
Bradley, R. (2018). Better butter II. Wisconsin Center for Dairy Research. www.cdr.wisc.edu
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Bradley, R.L., Smukowski, M. (2023). Butter. In: Clark, S., Drake, M., Kaylegian, K. (eds) The Sensory Evaluation of Dairy Products. Springer, Cham. https://doi.org/10.1007/978-3-031-30019-6_6
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