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Development of the Escherichia-Aerobacter Group of Bacteria in Butter

Iowa State College, Ames, Iowa

ABSTRACT

In the studies that have been carried out at the Iowa Agricultural Experiment Station on butter showing various flavor defects, organisms belonging to the Eseherichia-Aerobacter group have been frequently isolated. Occasionally, these organisms made up a considerable percentage of the total flora. Although the odors and flavors of the butter examined did not resemble the odors and flavors of milk in which Escherichia or Aerobacter species had grown, it seemed desirable to investigate the relationship of this group to butter from the standpoints of (1) the growth in butter under favorable temperature conditions and (2) the influence on the odor and flavor of butter. The studies involved only temperatures and holding periods that represent essentially the severe conditions to which butter may be exposed in retail establishments and homes since there is no evidence suggesting significant growth of organisms in butter held in commercial storage rooms.

Methods

In the making of the butter the following procedure was used.

Journal paper No. B48, Iowa Agricultural Experiment Station.