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Journal of Dairy Science Vol. 25 No. 2 175-185
© 1942 by American Dairy Science Association ®
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Distribution of Diacetyl and Acetylmethylcarbinol between Fat and Water, with Special Reference to Butter1

W. H. Hoecker and B. W. Hammer

Department of Dairy Industry, Iowa State College, Ames, Iowa

ABSTRACT

In unsalted and salted butter, both the serum and the fat contained diacetyl and also acetylmethylcarbinol. The serum contained higher concentrations of the compounds than the fat, the differences being greater with acetylmethylcarbinol than with diacetyl. In each type of butter, a larger percentage of the total diacetyl than of the total acetylmethylcarbinol was contained in the fat. Butter into which a solution of diacetyl or a distillate of butter culture had been worked showed the same general distribution of diacetyl as butter made from cream containing butter culture.

In general, the data obtained on mixtures of "Wesson" oil and water or brine and mixtures of butterfat and water or brine agree with the results obtained on butter. In such mixtures, and also in butter although the results were not as definite as with the mixtures, the addition of sodium chloride increased the percentage of diacetyl or acetylmethylcarbinol that was in the fat. The concentration of diacetyl in the mixtures or in butter apparently did not affect the percentage contained in the fat, but as the concentration of acetylmethylcarbinol increased the percentage contained in the fat decreased. Mixtures of butter fat and water or brine held at 4° C. showed essentially the same distribution of diacetyl and acetylmethylcarbinol after 30 days as after 7 days.

FOOTNOTES

1 Journal Paper No. J-713 of the Iowa Experimental Station, Ames, Iowa, Project No. 127






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Copyright © 1942 by the American Dairy Science Association ®.