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The Use of Citric Acid and Sodium Citrate in Buttermaking

College of Agriculture, Madison, Wisconsin

ABSTRACT

This work shows that the addition of citric acid or sodium citrate to either cream or the starter or both tends to produce a butter of more desirable flavor and aroma than the untreated butter made from the same cream.

The findings of previous investigators concerning the effect of high acidity on the keeping quality has been confirmed in some of the samples of butter scored, while in other instances there is very little difference in the scores of the fresh butter and the score after storage. In numerous samples the score after six weeks' storage was higher than that given the fresh butter.

It was noticed that the use of citric acid tended to lower the fat losses in the buttermilk.

In flavor and aroma the buttermilk from the treated cream compared very favorably with the starters.

The addition of citric acid or its equivalent in sodium citrate in amounts not to exceed 0.2 per cent of the weight of the cream is sufficient to produce an increase in the score of the butter made from the cream. Their addition in the starter only, is noticeable in the score of the butter.

In conclusion the authors wish to express their thanks to Charles Pfizer and Company, Inc., for the fellowship that has made this work possible, and to those gentlemen who gave their time and services in the scoring of the samples of butter.