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The Effect of Natural Milk Enzymes, Acid, and Salt Upon the Keeping Quality of Butter Stored for Six Years

New York State Department of Agriculture and Markets, Albany, New York and New York State College of Agriculture, Cornell University, Ithaca, New York

ABSTRACT

In a previous publication, Guthrie, Scheib, and Stark (5) reported the results of their studies on the effect of certain factors upon the keeping quality of butter held for 36 days at 50° F. (10° C.). Other temperatures which would also permit the growth of microorganisms were tested. Quality was measured by scoring the butter on the basis of taste and odor. This measure of quality was used because it is recognized that the consumers' response to the flavor of butter largely determines its commercial value.

Pasteurization temperatures. It was found that pasteurization temperatures equivalent to 165° F. (73.9° C.) for 30 minutes were required to destroy the harmful natural enzymes of milk. It was suggested that a flash pasteurization of 200° F. (92.5° C.) or higher would probably be the equivalent of 165° F. for 30 minutes. Neither heating the cream to 145° F. (62.8° C.) nor 155° F. (68.3° C.) for 30 minutes was found to be sufficient to inactivate completely the harmful natural enzymes of milk.