Trying to establish the time of shelf-life of "manteiga de garrafa" (a kind of regional Brazilian butter), two brands of this product (A and B) of wide commercialization in the city of Recife were analyzed as the stability during the storage at 25ºC to intervals of 0, 30, 60, 90 and 120 days through the determination of the peroxide value,% free fattty acid, fatty acid composition and sensorial evaluation. According to the results, acidity increased in the first 30 days of storage being stabilized up to 120 days, the peroxide value increased along the time being accompanied by the intensification of the "flavour" of rancidity for both samples that it was referred as extremely strong for 50% of the panelists starting from the 90 days of storage; with relationship to the fatty acids, decrease of the percentile of the linoleic acid (18:2) was verified in the brand A although no change has occurred in the content of trans-fatty acid in the two brands. The results has demonstrated that the time of storage doesn't show significant influence and this product presents a short shelf-life because of lipid oxidation that turns it inadequate for consumption 60 days after production date.
butter; stability; shelf-life; identity; quality
