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Observations on Fishiness in Butter^*

Research Laboratories, Sugar Creek Creamery Company, Danville, Illinois, National Dairy Products Corporation

B. W. Hammer

Iowa Agricultural Experiment Station

ABSTRACT

Fishy butter from different plants commonly had lower pH values than non-fishy butter from the same plants at about the same periods. In various instances in which fishy butter had a relatively high pH value, it contained comparatively large amounts of copper.

Proper control of the pH of butter requires recognition of any unusual condition which develops. Certain sources of copper are very obvious but others, such as exposed copper in cheese plants supplying cream for butter manufacture, are much less obvious.

When fishy butter was separated into fat and serum, the fishy flavor was conspicuous in the fat but there was little or no fishiness in the serum.

^* Journal Paper No. J-1124 of the Iowa Agricultural Experiment Station, Ames, Iowa Project 119.