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Preliminary Observations on the Treatment of Parchment Paper with Sodium or Calcium Propionate¹

Division of Dairy Husbandry, University of Minnesota

ABSTRACT

1. Unsalted and salted butters deliberately contaminated with mold spores were wrapped in parchment papers, soaked either in sterile distilled water, or 8, 16 and 20 per cent solutions of sodium or calcium propionate, and stored for 11–12 weeks at high humidities at 50° P. to observe the extent of mold growth on the surface of the butter or parchment.
   
2. Marked inhibition of mold development occurred when the butters were wrapped in parchment papers treated with the solutions of sodium or calcium propionate, especially with the higher concentrations.
   
3. The inhibition was much more pronounced in the case of salted butter.
   

¹ Published with the approval of the Director as Paper 1678, Scientific Journal Series, Minnesota Agricultural Experiment Station.