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Oxidation of Butter Oil as Influenced by Previous Heat Treatment of the Oil, Butter, or Cream^1,2

Department of Dairying, Michigan State College, East Lansing, Michigan

ABSTRACT

Heating either butter or butter oil to 127° C. for 30 minutes hastens the oxidation of the butter oil. A temperature of 109.8° C. did not appreciably influence the subsequent oxidation of the butter oil.

When cream was heated to 62.8° C.—30 minutes, 90.6° C.—flash, and 109.8° C. or 127° C.—15 minutes, the two higher processing temperatures shortened the induction period of the resulting butter oil.

Butter oil secured from cream pasteurized at 90.6° C. for 0, 15, and 30 minutes was not adversely affected by the longer heating periods but instead appeared to be stabilized to a slight degree.

Cream containing 5 ppm. of added copper and pasteurized at 85° C. flash and 90.6° C. flash, produced butter oil of stability equal to that of a control pasteurized at 62.8° C. —30 minutes and containing no added copper. Cream pasteurized at 62.8° C.—30 minutes and containing added copper oxidized extremely rapidly in comparison to the other lots.

The stabilization influence of temperatures of 85° C. and 90.6° C. was about equal regardless as to the time of metal contamination, i.e., whether before or after heating. This heat influence is doubtless due to the formation of hydrogen sulfide and sulfhydryl groups which inactivate the copper sufficiently to prevent its full catalytic action.

¹ Submitted by the senior author to the Graduate School, Michigan State College, in the partial fulfillment of the requirement for the Master of Science Degree.

² Journal Article No. 604, New Series, Michigan Agricultural Experiment Station.