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Some Causes for the Deterioration in 10 Days at 15.5° C. of Salted Butter Made from Sour Cream¹

Dairy Department, Purdue University, Lafayette, Ind.

ABSTRACT

The data presented show that salted butter made from sour cream presents a problem as far as keeping quality at 15.5° C. is concerned. Twenty-five per cent of the 504 samples received from September to May dropped at least one and one-half points in score. This deterioration was found among the samples submitted by a large number of different creameries.

The samples which had an original score of 89 to 89.5 points had better keeping quality than did higher scoring butter and slightly better keeping quality than did the butter which scored less than 89. The month in which the butter was made did not significantly influence its deterioration.

A limited relation between the microscopic picture and keeping quality of the butter was found. Large numbers of rod-shaped organisms were, in general, associated with poor keeping quality. There was no relation between keeping quality and numbers or arrangement of cocci.

There was a marked relation between high proteolytic counts on tryptone-skim milk agar and poor keeping quality.

A marked relation was found between high lipolytic counts on tributyrin medium and poor keeping quality. This relationship was less marked when nile blue sulfate medium was used.

¹ The data in this paper was taken in part from a thesis presented by J. C. Flake in partial fulfillment of the requirement for the Master of. Science degree, and is published with the approval of the Director of the Agricultural Experiment Station.

^* Industrial Fellowship of the Dairy and Ice Cream Machinery and Supplies Association.