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Journal of Dairy Science Vol. 10 No. 5 384-395
© 1927 by American Dairy Science Association ®
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Mold and Yeast Counts and their Relation to the Composition of Butter*

H. Macy

Division of Dairy Husbandry, University of Minnesota, St. Paid, Minnesota

ABSTRACT

  1. Data are presented for 2700 samples of market butter, setting forth the mold and yeast counts and the composition.
  2. The mold and yeast counts are compared with the concentrations of moisture, salt and "salt in brine."
  3. Apparently, the moisture content of the butter had no particular relationship to the counts.
  4. The mold and yeast counts appeared to be effected to a marked degree by the salt content of the butter.
  5. The percentage of "salt in brine" seemed to show an effect upon the mold and yeast counts.
  6. The influence of higher concentrations of salt and "salt in brine," appeared more marked for mold than for yeast counts.

FOOTNOTES

* Published with the approval of the Director as paper number 468, Journal Series of the Minnesota Experiment Station.






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Copyright © 1927 by the American Dairy Science Association ®.