Butter research focuses on maximizing quality
Butter is often stored refrigerated or frozen for extended periods of time because supply and demand fluctuates. Manufacturers must know when flavor and texture begin to deteriorate in order to deliver the high-quality product consumers expect.
Researchers at North Carolina State University (NCSU) recently examined the impact of refrigerated or frozen storage on butter flavor and texture during a two-year study supported by the industry and the California Dairy Research Foundation.
MaryAnne Drake and her colleagues at NCSU obtained fresh butter on two occasions from two
facilities. They placed the butter into both frozen and refrigerated storage to determine oxidative stability index (OSI), peroxide value (PV), free fatty acid value (FFA), fatty acid profile, and descriptive sensory analysis (texture, flavor, and color) throughout the storage period. Their results indicated that bulk butter might be stored refrigerated for up to nine months while stick butter storage should be limited to six months. However, they found that frozen butter may be stored for almost a year before evidence of deterioration is detected.
Industry support for research is key to creating new markets for butter. A better understanding of the key drivers of butter purchase will aid in identifying marketing strategies to increase consumption. Additional research conducted at NCSU examined consumer perception. A trained descriptive panel evaluated 26 commercial butters consisting of international, domestic, fresh, cultured, organic/pasture-fed, salted and unsalted, and aged butters. Four focus groups consisting of butter consumers were polled to gain a better understanding of butter usage and consumption habits. Researchers selected eight representative butters for acceptance testing by 165 consumers. Results indicated that three market segments of butter consumers had distinct butter preferences.
Researchers discovered that butter acceptability varies among consumers, and butters with specific sensory characteristics could be marketed to specific target market segments. This information will be important as butter manufacturers move forward with new product development to expand the category.
“Dr. Drake’s research has been key to providing improved support to our butter customers through timely, relevant information. This type of research is important to helping to grow the butter category,” said Ronald Thompson, VP of regulatory and quality assurance for California Dairies, Inc.
