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The Keeping Quality of Butter

National Butter Co., Dubuque, Iowa

ABSTRACT

The results of keeping quality determinations by means of holding parchment-wrapped samples of commercial butter at 68° F. to 70° F. for seven days are presented and discussed. Twenty-two thousand sixty churnings of commercial butter were submitted to examination and personal visits were made to creameries whose butter showed unfavorable keeping quality. Putrid and cheesy type flavor development was found to be the most frequently encountered keeping quality difficulty. The major cause of this difficulty was traced to contamination of the creamery water supply with spoilage types of bacteria. Rancid flavor development was also found to be an important cause of defective keeping quality. This defect was most frequently traceable to equipment, notably churns, vats, sanitary pipe lines and cream pumps. Comparatively few cases of mold, staleness or tallowy flavor development were encountered.

Defective keeping quality was eliminated in cases of water contamination by chlorine treatment using hypochlorites. Repairs in equipment and changes in plant practice were found to eliminate rancid flavor development.