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The Mold and Yeast Count as an Index of the Keeping Quality of Butter^*

Dairy Bacteriology Laboratory, University of Minnesota, St. Paul, Minnesota

ABSTRACT

1. Data are presented upon the mold and yeast counts and the keeping quality of 597 samples of butter. Among these 297 were in tubs and 300 in one-pound cartons.
   
2. The mold counts ranged from 0 to 4800 per cubic centimeter; the yeast counts from 0 to 90,000 per cubic centimeter; and the total counts from 0 to 90,400 per cubic centimeter.
   
3. No consistent relationship was apparent between the mold or yeast counts and the quality of the fresh butter.
   
4. In general, high yeast counts accompanied high mold counts.
   
5. Considered as a group, the samples of butter with the lower mold, yeast and total counts showed a tendency toward slightly better keeping quality than those with higher counts.
   
6. The mold, yeast or total count of individual samples did not serve as a reliable index of the keeping quality of the butter.
   

^* Published with the approval of the Director as paper 824, Journal series of the Minnesota Experiment Station. Received for publication December 31, 1928.