ANALYTICAL DIFFERENTIATION OF BUTTER TYPES BY SPECIFIC COMPOSITIONAL PARAMETERS OF THE AQUEOUS BUTTER PHASE

The paper reports on the analytical distinction of the 3 butter types cultured (ripened) cream, sweet cream and mildly soured butter. This w as achieved by considering compositional parameters of the aqueous but ter phase other than the pH value, based on the contents of citric aci d, lactic acid (ratio of L-/D-isomers) as well as of the ribonucleosid es adenosine and uridine. The results obtained with 44 butter samples purchased on the German market show that in most cases the butter type s can be distinguished by combining 2 compositional parameters, such a s the citric and lactic acid contents. For an unequivocal characteriza tion and distinction of the 3 butter types the ribonucleosides also ha ve to be taken into account, i.e. at least 3 compositional parameters are necessary for the satisfactory calculation of butter type indices.