{"id":{"repo_id":"sdstate","oai_identifier":"oai:openprairie.sdstate.edu:etd-2282"},"canonical_url":"https://search.dev.ndltd.org/etd/sdstate/oai:openprairie.sdstate.edu:etd-2282","repository":{"repo_id":"sdstate","name":"South Dakota State University","base_url":"https://openprairie.sdstate.edu/do/oai/"},"display":{"title":"Factors Affecting the Development of Lipase Flavor in Butter","abstract":"<p>Current trends in the dairy industry have resulted in an increase in the incidence of lipase flavored butter. Raw cream, fresh and aged 24 h, was divided into 3 fractions and heat treated at temperatures of 72 C, 85 C, and 93 C. Each fraction of cream was churned into butter, with the butter divided and stored at -28. 9 C and 4.4 C. Lipase flavor development was measured organoleptically, by acid degree value (ADV), and free fatty acids (FFA) using a colorimetric procedure. Age of the cream had a significant effect (P< .01) on FFA and. ADV .levels, whereas heat treatment .of the cream had a significant effect (P< .01) on flavor only. Storage time had a significant effect (P< .01) on FFA, ADV, and flavor and the temperature of storage had a significant effect (P< .01) on FFA ·and flavor. Correlation between FFA and ADV was 0.86. There was no correlation between flavor and either JTFA or ADV</p>","abstract_html":"&lt;p&gt;Current trends in the dairy industry have resulted in an increase in the incidence of lipase flavored butter. Raw cream, fresh and aged 24 h, was divided into 3 fractions and heat treated at temperatures of 72 C, 85 C, and 93 C. Each fraction of cream was churned into butter, with the butter divided and stored at -28. 9 C and 4.4 C. Lipase flavor development was measured organoleptically, by acid degree value (ADV), and free fatty acids (FFA) using a colorimetric procedure. Age of the cream had a significant effect (P&lt; .01) on FFA and. ADV .levels, whereas heat treatment .of the cream had a significant effect (P&lt; .01) on flavor only. Storage time had a significant effect (P&lt; .01) on FFA, ADV, and flavor and the temperature of storage had a significant effect (P&lt; .01) on FFA ·and flavor. Correlation between FFA and ADV was 0.86. There was no correlation between flavor and either JTFA or ADV&lt;/p&gt;","abstract_has_math":false,"creators":["Bell, Lawrence I"],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Thesis - Open Access","degree_discipline":"Dairy Science","degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1975,"date_issued":"1975-01-01T08:00:00Z","date_published":"1975-01-01T08:00:00Z","updated_at":"2026-07-24T04:29:00Z","subjects":["Dairy Science"],"languages":["en"],"rights":["<p>In Copyright - Non-Commercial Use Permitted<br /><a href=\"http://rightsstatements.org/vocab/InC-NC/1.0/\">http://rightsstatements.org/vocab/InC-NC/1.0/</a></p>"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://openprairie.sdstate.edu/etd/1281","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Bell, Lawrence I"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2017-07-20T07:00:00Z"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Dairy Science"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis - Open Access"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Dairy Science"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["<p>In Copyright - Non-Commercial Use Permitted<br /><a href=\"http://rightsstatements.org/vocab/InC-NC/1.0/\">http://rightsstatements.org/vocab/InC-NC/1.0/</a></p>"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://openprairie.sdstate.edu/etd/1281"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["<p>Current trends in the dairy industry have resulted in an increase in the incidence of lipase flavored butter. Raw cream, fresh and aged 24 h, was divided into 3 fractions and heat treated at temperatures of 72 C, 85 C, and 93 C. Each fraction of cream was churned into butter, with the butter divided and stored at -28. 9 C and 4.4 C. Lipase flavor development was measured organoleptically, by acid degree value (ADV), and free fatty acids (FFA) using a colorimetric procedure. Age of the cream had a significant effect (P< .01) on FFA and. ADV .levels, whereas heat treatment .of the cream had a significant effect (P< .01) on flavor only. Storage time had a significant effect (P< .01) on FFA, ADV, and flavor and the temperature of storage had a significant effect (P< .01) on FFA ·and flavor. Correlation between FFA and ADV was 0.86. There was no correlation between flavor and either JTFA or ADV</p>"]},{"key":"dc:title","label":"Title","values":["Factors Affecting the Development of Lipase Flavor in Butter"]}]}],"canonical_facts":{"dc:creator":["Bell, Lawrence I"],"dc:date.available":["2017-07-20T07:00:00Z"],"dc:description.abstract":["<p>Current trends in the dairy industry have resulted in an increase in the incidence of lipase flavored butter. Raw cream, fresh and aged 24 h, was divided into 3 fractions and heat treated at temperatures of 72 C, 85 C, and 93 C. Each fraction of cream was churned into butter, with the butter divided and stored at -28. 9 C and 4.4 C. Lipase flavor development was measured organoleptically, by acid degree value (ADV), and free fatty acids (FFA) using a colorimetric procedure. Age of the cream had a significant effect (P< .01) on FFA and. ADV .levels, whereas heat treatment .of the cream had a significant effect (P< .01) on flavor only. Storage time had a significant effect (P< .01) on FFA, ADV, and flavor and the temperature of storage had a significant effect (P< .01) on FFA ·and flavor. Correlation between FFA and ADV was 0.86. There was no correlation between flavor and either JTFA or ADV</p>"],"dc:identifier":["https://openprairie.sdstate.edu/etd/1281"],"dc:language":["en"],"dc:rights":["<p>In Copyright - Non-Commercial Use Permitted<br /><a href=\"http://rightsstatements.org/vocab/InC-NC/1.0/\">http://rightsstatements.org/vocab/InC-NC/1.0/</a></p>"],"dc:subject":["Dairy Science"],"dc:title":["Factors Affecting the Development of Lipase Flavor in Butter"],"thesis:degree_discipline":["Dairy Science"],"thesis:degree_level":["Thesis - Open Access"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T04:29:00Z"}