Effect of Packaging on Butter Quality and Shelf-Life

The quality and storage capacity of butter depends on the gas environment during packaging. The authors used standard research methods to assess the potential microbiological storage risks at 3 ± 2 °C (State Standard GOST 32261-2013) and 10 ± 1 °C (aggravated thermal conditions), as well as to measure the effect of modified gas environment on the sensory, microbiological, and physicochemical properties of butter with 72.5 % fat. The modified gas environment with 100 % carbon dioxide proved unacceptable for butter packaging because the high solubility of CO2 in the aqueous and fatty phase of the butter resulted in a sour, soda, and pungent taste with an alkaline tint. The modified gas environment with 30 % carbon dioxide and 70 % nitrogen inhibited aerobic microflora. However, it had no effect on coliform bacteria and yeasts and failed to preserve the sensory properties. Laminated foil with an additional flow-pack vacuum protective film reduced the oxidative processes and prevented the development of mold fungi, thus increasing the shelf-life of butter with a low initial bacterial contamination.