Effect of different packaging materials on the quality and characteristics of butter

In this thesis study, the effects of different packaging materials on the quality characteristics of butter samples were investigated. The butter samples were produced from the same raw material and packaged using traditional packaging methods (karin and goden) as well as an industrial vacuum packaging method. They were stored at +4 °C for 120 days. In the present study, the butter samples were subjected to chemical, physical, textural, microbiological, and sensory evaluations to determine their overall quality characteristics. According to the findings, the effects of different packaging materials and storage time on salt content (%), moisture content (%), pH, titratable acidity, fatty acid composition, textural properties, color, and certain sensory attributes (off-flavor, bitterness, spreadability, and cuttability) were found to be statistically insignificant (p > 0.05). However, storage time and packaging type had a significant effect on peroxide value and yeast–mold counts (p <0.05). In butter samples packaged with karin and goden materials, the peroxide value showed a steady increase throughout the storage period, whereas butter packaged using wrapped packaging material exhibited the lowest peroxide value after the 60th day. Thiobarbituric acid-reactive substances (TBARS) values fluctuated during storage. At the end of the storage period, the goden-packaged butter exhibited the lowest TBARS value. A notable decrease in lactic acid bacteria counts was observed in all packaging types on the 90th and 120th days (p <0.05). Fluctuations were recorded in total aerobic mesophilic bacteria (TAMB) counts and lipolytic bacteria counts during storage, with the highest final values detected in the karin packaged butter. Throughout storage, the overall acceptability scores of karin packaged butter were mostly higher, and when all samples were considered, these scores ranged between 6.25 and 8.60. Karin packaged butter received the highest scores for color, visible texture, cuttability, and spreadability. Sensory evaluation revealed that, as storage progressed, both karin and goden packaged butter samples became more prominent and their consumer preference increased.