The effects of commercial starter culture and storage temperature on the oxidative stability and diacetyl production in butter

In this study, the effects of four different direct-vat-set (DVS) commercial starter cultures (CHN11, CHN22, EZAL BT001 and MM100) and storage temperatures (4 +/- 1 and - 18 +/- 2 degreesC) on the oxidative stability and diacetyl production in butter during a 4-month period were investigated. Samples were taken from butter on days 3, 30, 60, 90 and 120. Analyses of titration acidity, peroxide value, free fatty acids and diacetyl contents of the samples taken were carried out. The effects of the starter cultures on the peroxide value and diacetyl contents were found to be significant (P < 0.01) while the storage temperatures significantly affected all parameters tested. Interaction between the type of culture and storage temperature was significant for free fatty acids (P < 0.05) and diacetyl content ( P < 0.01).