HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Parfitt, E. H. Search for Related Content PubMed Articles by Parfitt, E. H.

Abstracts of Some Papers Presented at the Annual Meeting¹

The Hydrogen Ion Concentration of Cold Storage Butters

Purdue University Agricultural Experiment Station, Lafayette, Indiana

ABSTRACT

The butters entered in the Butter Storage Contest at the National Dairy Show at Detroit in 1926 were tested to determine the hydrogen ion concentration when entering storage and when leaving storage. The storage period was three months. Butters increased in hydrogen concentration from average pH 6.13 to 6.43. As the score decreased in storage, the pH decreased excepting butters scoring over 94 and under 89. The butters which showed large numbers of proteolytic organisms increased in pH more than the butters low in proteolytic types. Butters with an alkaline flavor were acid, but increased more in pH than did butters not having an alkaline flavor. Butters containing starters varied the least in pH. The pH was determined colori-metrically.

Methods of Adding Sugar to the Ice Cream Mix. W. H. Martin, Dairy Department, Kansas State Agricultural College, Manhattan, Kansas.

The purpose of this study was to compare, the common practice of adding sugar to the ice cream mix before homogenization, with another method of adding sugar after homogenization.

¹ The following abstracts are from papers read at the June meeting of the American Dairy Science Association held at East Lansing, Michigan, Juine 22 and 23. 1927.—Editor.