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Composition of butters on sale in Britain

Published online by Cambridge University Press:  01 June 2009

David H. Buss ,
Patricia A. Jackson  and
David Scuffam
David H. Buss
Affiliation:
Ministry of Agriculture, Fisheries and Food, London SW1P 2AE, UK
Patricia A. Jackson
Affiliation:
Laboratory of the Government Chemist, London SE1 9NQ, UK
David Scuffam
Affiliation:
Laboratory of the Government Chemist, London SE1 9NQ, UK
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Summary

High-performance liquid chromatography was used to determine the amounts of all-trans retinol, 13-cis retinol and β-carotene in butters on sale in Britain. Samples originating in England and Ireland, New Zealand, Denmark and The Netherlands, and in France were analysed and each type of butter was measured in each season of the year. Fat, water, N and Na contents were also determined. The influence of season and country of origin on vitamin A content and on the level of salting are discussed.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 4 , November 1984 , pp. 637 - 641
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

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References

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