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Journal of Dairy Science Vol. 17 No. 5 397-407
© 1934 by American Dairy Science Association ®
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Butter as a Substrate for Mold Growth

H. Macy and G. H. Steele2

Division of Dairy Husbandry, University of Minnesota, St. Paul

ABSTRACT

  1. Three hundred and seventy-two cultures of molds, representing nineteen known genera, seventy identified species, and thirty unidentified cultures, were used in this study. All of these cultures were originally isolated from butter and equipment or material used in its manufacture or packaging.
  2. Small blocks of sterile, unsalted butter were inoculated with these cultures and stored at various temperatures to observe the extent of growth of the fungi.
  3. The unsalted butter, kept under favorable conditions, definitely supported the growth of more than 96 per cent of the cultures.
  4. Storage of inoculated butter at 5° C. for two weeks checked the growth of some of the molds.
  5. No mold growth occurred on inoculated, unsalted butter during storage for twenty weeks at – 18° C.
  6. The low storage temperatures, 5° C. or – 18° C., did not have any effect on the subsequent development of the cultures when favorable temperatures were later provided.
  7. The appearance of the butter was marred appreciably by many of the cultures but most seriously by species of Alternaria, Hormodendrum, Phoma and Stemphylium.
  8. The aroma of seeded butter was nearly always affected by the growth of the molds.
  9. Unsalted butter must be kept at low temperatures if the growth of molds is to be prevented.

FOOTNOTES

1 Published with the approval of the Director as Paper 1233, Journal Series, Minnesota Agricultural Experiment Station.

2 At present, the junior author is Assistant Bacteriologist, Minnesota State Department of Agriculture, Dairy and Food.






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Copyright © 1934 by the American Dairy Science Association ®.