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The Effect of the Method of Manufacture of Butteroil on its Keeping Quality^*

University of California, Davis

ABSTRACT

Butteroil^* made by the process in which butter is heated to 110° C. to drive off the moisture, the residue being removed by centrifuging, has been found to be more resistant to oxidative rancidity than when lower temperatures of isolation of the oil are used. The improved keeping quality has been shown to result from the transfer of greater amounts of phospholipid material from the non-oil phase of butter to the oil, presumably because of the denaturing action of heat on the protein of the phospholipid-protein complex. The concentration of reducing substances is also higher in the butteroil made by the "boiling-off" process than by the low heat treatment.

^* Presented before the Division of Agricultural and Food Chemistry at the 106th Meeting of the American Chemical Society, Pittsburgh, Pennsylvania, September, 1943.

¹ On leave from Fouad First University, Cairo, Egypt.

The author feel that ‘dry milk fat’ with be a more descriptive terminology, and essential correction.