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A Study of the Proteolytic Action of Specific Organisms and Groups of Organisms in Butter Made from Graded Cream

Purdue University, Department of Dairy Husbandry, Lafayette, Indiana

ABSTRACT

Much work has been done in the past concerning the factors involved in the deterioration of butter when held in storage. The earlier work had been directed mainly to the butter from the time it left the churn until the expiration of the storage period. Abnormal flavors which developed during storage, directed the attention of the investigators to the study of certain types of organisms or groups of organisms present in the butter which might be the cause of producing these abnormal flavors.

Of the earlier investigators, Otto Rahn and co-workers (1) made an exhaustive study of the keeping qualities of butter. The butter for this study was taken from tubs as found in creameries; and bacteriological examinations were made to determine the kind and number of organisms. These butters were placed in cold storage and chemical and bacteriological analysis made when fresh and at regular intervals during the storage period.