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Quantitative Changes in the Microflora of Butter during Storage^*

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

ABSTRACT

1. Mold, yeast and bacterial counts of 483 samples of commercial salted butter and 123 samples of unsalted butter, before and after storage, are reported.
   
2. There is a general tendency for salted samples to show decreases in counts during storage.
   
3. There is an equally significant tendency for unsalted samples to show an increase in count.
   
4. The ratio of increase is higher in the unsalted than in the salted butter while the opposite is true for the ratio of decrease.
   
5. The salt content of butter has a decided effect upon quantitative changes in the microflora of butter during storage but this is not in proportion to the amount of salt present.
   

^* Published with the approval of the Director as paper 902, Journal series of the Minnesota Experiment Station.