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Some Factors Influencing the Amount of Mold Mycelia in Butter¹

Dairy Department, Purdue University, Lafayette, Indiana

ABSTRACT

1. Mold mycelia fragments in butter are an index of the length of time, temperature of storage, and the oxygen relationship of the cream from which the butter was made.
   
2. Mold mycelia in butter is not a direct index of the organoleptic quality of the cream from which the butter was made.
   
3. A higher percentage of mold mycelia is retained in the butter than bacteria. In general, the per cent retention is between 20 and 30 per cent.
   
4. Of the manufacturing operations studied none were found to significantly influence the mold mycelia content of the butter.
   

¹ The data in this paper was taken in part from a thesis presented by Joseph Adams 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.