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Further Studies on the Use of Salt for Improving the Quality of Cream for Buttermaking¹

Kansas Agricultural Experiment Station

ABSTRACT

Improvement of the quality of cream for buttermaking purposes by the addition of salt has received considerable attention during the past several years, although the method has not been accepted by either creamerymen or regulatory officials. The literature on the subject was reviewed in an earlier publication from this Station (1). In this earlier publication the addition to cream of 10 to 13 per cent salt, calculated on a fat-free serum basis, was shown to improve considerably the quality of the cream and the butter made there from under laboratory conditions simulating those on Kansas farms during the summer months (1). These studies did not answer a number of important questions, especially questions relative to the general applicability of this method to the handling of cream on the farm.

The studies herein reported were designed for the following purposes:

1. To study under controlled laboratory conditions the feasibility of adding at the beginning all of the salt necessary for the final volume of cream collected in daily increments.
   

¹ Contribution No. 207 from the Department of Bacteriology and No. 137 from the Department of Dairy Husbandry.