Sensory quality and shelf-life of locally produced British butters compared to large-scale, industrially produced butters
British Food Journal
; 124(10):3220-3235, 2022.
Article
in English
| ProQuest Central | ID: covidwho-2001548
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.
Food And Food Industries; Traditional butter; Hand-made butter; Local butter production; British butter; Quality of butter; Shelf-life of butter; Pandemics; Shelf life; Volatile organic compounds--VOCs; Butter; Food; Manufacturers; Chromatography; COVID-19; Viral diseases; Manufacturing; Coronaviruses; Comparative studies; Microorganisms; Spoilage; Consumers; Sensory properties; Food chains; Farmers markets; Food supply; Water drops; Supply chains; Sensory testing; United Kingdom--UK; England; 44523:Fruit and Vegetable Markets
Full text:
Available
Collection:
Databases of international organizations
Database:
ProQuest Central
Language:
English
Journal:
British Food Journal
Year:
2022
Document Type:
Article
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