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A Rapid Method of Churning Cream into Butter for Mold Mycelia Determinations

Department of Dairy Manufactures, Texas Technological College, Lubbock, Texas

ABSTRACT

A rapid method of churning cream into butter for mold mycelia determinations has been developed. This method consists of churning cream into butter by use of a malt mixer and the butter obtained then counted by the standard method of counting mold mycelia in butter. It was found that there was no statistically significant difference between the mold mycelia counts of butter churned by the "Malt Mixer Method" and that churned in commercial butter plants. The "Malt Mixer Method" was found to be rapid, simple, accurate and applicable to the study of mold in cream and the mold mycelia in the butter made from the same cream.