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Changes in Diacetyl and Acetylmethylcarbinol Contents of Butter at Various Temperatures¹

Iowa Agricultural Experiment Station, Ames, Iowa

ABSTRACT

In general, salted butter (about 2.25 per cent salt) made with different manufacturing procedures showed only relatively slight changes in diacetyl and acetylmethylcarbinol plus diacetyl contents when held frozen or at 36° to 45° F. Even at 70° F., at which temperature chemical deterioration is especially rapid in butter, the contents of these substances were largely retained for considerable periods.

In the case of unsalted butter the changes at –10° to 0° F. were relatively slight, but at 36° to 45° F. or at 70° F. significant changes occurred, both increases and decreases being involved.

¹ Journal Paper J. 669 of the Iowa Agricultural Experiment Station, Ames, Iowa. Project No. 127.

² The studies were financed in part through a grant from Chas. Pfizer and Co., Inc., which provided particularly for the services of Dr. Prill.