Sensory quality and shelf-life of locally produced British butters compared to large-scale, industrially produced butters

What is it about?

Prolonged lockdowns due to the current COVID-19 pandemic pose a threat to the food supply chain, and food produced by local manufacturers may become increasingly important. However, are foods produced by local small-scale manufacturers of a quality comparable to that produced using large scale production facilities? In this pilot-scale research, we present a comparative study of the quality and shelf life of traditionally-produced and industrially-produced butters. We also outline how the process of traditional butter-making differs from commercial production in Britain.

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