الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Butter is one of the dairy products has quite large area of use. Butter stored at 5ºC caused a gradual increase for lipid oxidation parameters as peroxide values, thiobarbaturic acid reactive substances (TBARS) as well as fat lipolysis and decreased the shelf life of butter to 60 days with deterioration in quality. Butter made from sour cream had higher lipid oxidation and lipiolysis parameters. Buffaloe`s butter had lower oxidation and lipolysis indices than those of cow`s butter.
To improve the quality of buffaloe`s sweet butter stored at 5ºC, several antioxidants such as 50 ppm butylated hydroxyl anisole (BHA), 150 and 250 rosemary extract and 150 and 250 ppm sage extract were used. All antioxidants used in this study were significantly effective to extend the shelf life of butter stored at 5 ºC to 150 days as a result of decreasing the fat oxidation as well as fat lipolysis expressed and improved the total acceptability. The most effective antioxidant used to chilled butter stored at 5 ºC is that using using 250 ppm rosemary and 50 ppm BHA and difference between them were not significantly different followed by 150 ppm rosemary extract and lastly sage extract with 250 ppm and 150 ppm.
In a trail to control the rate of oxidation for sour butter with two degrees of acidity stored at at 5ºC as affected by some antioxidants such as synthetic type as butylated hydroxy anisole (BHA) as a positive control and natural antioxidants widespread in Egypt as rosemary and sage extracts were used. Using antioxidants caused significantly higher shelf life as a result of decreasing the fat oxidation as well as fat lipolysis and improved the total acceptability. The most effective antioxidant used to sour butter stored at 5 ºC was that using 250 ppm rosemary and 50 ppm BHA followed by 150 ppm rosemary extract and lastly sage extract with 250 ppm and 150 ppm. Sour butter made from cultured cream is basically recommended to not exceed 0.18% lactic acid before churning because its higher deterioration rate for that made from cultured cream 0.23% as lactic acid.