HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Caulfield, W. J. Articles by Martin, W. H. Search for Related Content PubMed Articles by Caulfield, W. J. Articles by Martin, W. H.

Effect of Salt on the Keeping Quality of Cream¹

Kansas Agricultural Experiment Station

ABSTRACT

Introduction

The problem of preventing deterioration in cream from the time it is produced until it is finally made into butter is of vital concern to the creamery industry. In many cases the limited volume of cream produced per farm may not justify the expense involved in providing adequate facilities for cooling and storage; and daily or even frequent deliveries of the cream cannot be expected. Before delivery to the cream station or creamery, much of the cream used in the manufacture of butter has been held for several days at temperatures favorable for rapid growth of the microorganisms which cause deterioration.

The greatest need in improving the quality of cream and butter produced throughout much of the Middlewest is in finding some inexpensive, simple procedure which could be used by the producer to prevent or retard cream deterioration. Williams (1) of the United States Department of Agriculture patented a method of preserving cream by the addition of salt.

¹ Contribution No. 135 from the Department of Dairy Husbandry and No. 198 from the Department of Bacteriology