HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Elliker, P. R. Articles by Horrall, B. E. Search for Related Content PubMed Articles by Elliker, P. R. Articles by Horrall, B. E.

Effect of Growth of Pseudomonas Putrefaciens on Diacetyl and Flavor of Butter¹

Purdue Agricultural Experiment Station, Lafayette, Indiana

ABSTRACT

Observations on both commercial and laboratory samples of butter in which Ps. putrefaciens developed showed that the first apparent stage of decomposition by this organism was a complete loss of typical butter aroma. The butter became flat in odor and flavor. This stage was then followed by development of typical cheesy or putrid flavors.

Chemical analyses indicated that during a 7-day storage period at 21.1° C. the diacetyl content of the sterile control butter samples remained fairly constant. More than half the diacetyl was destroyed under the same conditions in similar lots of butter contaminated with Ps. putrefaciens.

The diacetyl content of butter prepared with starter and contaminated with Ps. putrefaciens remained relatively stable over a 7-day storage period at 21.1° C, although some destruction of diacetyl occurred.

Results and observations indicate that the ability of Ps. putrefaciens and other organisms to produce a flat-flavored butter is perhaps more prevalent than is commonly realized.

¹ Published with the approval of the Director of the Agricultural Experiment Station as Journal Paper No. 43.