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The Keeping Quality of Butters

I. The Rates of Deterioration of Butters Made from Creams of Different Acidities and Stored at Various Temperatures^*

Division of Dairy Research Laboratories, Bureau of Dairy Industry, U. S. D. A.

ABSTRACT

The question of the effect of the acidity of cream upon the keeping quality of its butter has been the subject of numerous discussions and investigations. While it is generally agreed that butter made from sweet cream keeps better in storage than butter made from acid cream, there seems to be some differences of opinion on this subject when dealing with a product made from cream known as "low-acid cream." Furthermore, all acid cream butters do not exhibit the same rate of deterioration in storage, but vary in this respect with the degree of acidity of the cream from which they were prepared.

In reports of the Iowa Experiment Station (1) (2) (1890 and 1892) work is reported which showed that butter made from sweet cream kept better than did butter made from sour cream. In each instance raw cream was used. Studies begun in 1905 by the U. S. Department of Agriculture (3) (4) (5) of the influence of the acidity of cream upon the keeping quality of butter, established the fact that butter made from unripened pasteurized sweet cream maintained its fine quality to a high degree during at least 8 months of storage at 0° C.

^* Presented at the meetings of the American Butter Institute, Chicago, Ill., Nov. 30-Dec. 1, 1937.