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The Relation of the Amino Nitrogen Content to Quality of Cream and Butter^*

Dept. of Dairy Husbandry, South Dakota State College, Broohings, South Dakota

ABSTRACT

Part I: The amino nitrogen content of cream and butter was compared with the type of flavor and flavor score of butter in twenty-seven churnings. The butter was held at 0°C. and amino nitrogen analysis made on the butter when fresh and after one, three and six months in storage.

When the twenty-seven churnings were graded according to the flavor and acidity of cream, the per cent of the total nitrogen occurring as amino nitrogen increased as the quality of cream decreased.

Although there were a few exceptions, in general, the cream and butter containing the higher per cent of amino nitrogen showed the lower butter scores. Classifications of churnings on the basis of amino nitrogen content of cream alone, however, failed to divide the churnings into satisfactory butter flavor grades.

When the churnings were classified according to the butter flavor score received on the market, some definite trends were shown. The highest percentage of total nitrogen occurring as amino nitrogen was found in the lowest score butter both when fresh and at each stage of the storage period up to six months. From these results it appears that amino nitrogen content may be of aid in cream grading but only when used in combination with other tests such as flavore and acidity.

Part II: The amino nitrogen content as determined by the Van Slyke method was usually lower than that determined by the Sorensen method, but the general relationship between values was the same on each series of samples.

Closer agreement between values obtained by the two methods was obtained on butter samples which had undergone considerable deterioration in storage than on freshly made butter.

The Sorensen titration method is easier to apply than the Van Slyke method when the small quantities of amino nitrogen in butter filtrates are considered.

^* Published with the approval of the Director of the South Dakota State College Agricultural Experiment Station.