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Action of Butter Cultures in Butter: A Review^*

Iowa Agricultural Experiment Station, Ames, Iowa

ABSTRACT

Introduction

The butter industry early recognized that the type of souring in cream largely determines the flavor of butter freshly prepared from it, and attempts were made to control the souring of raw cream intended for churning by addition of clean-flavored sour milk or cream, buttermilk from a churning of good butter or some similar material. Although pasteurization of cream for butter originally was intended primarily to improve the keeping qualities of the butter, it also permitted better control of the fermentation of the cream through use of selected cultures of bacteria in a medium relatively free of other micro-organisms. Pasteurization of cream and flavor development through use of selected cultures of bacteria increased simultaneously in the butter industry during the final decade of the last century, each tending to complement the other under the general system of butter manufacture then followed. With the recognition of the relationship of high churning acidities in cream to chemical deterioration in butter, use of low acid cream, either sweet or neutralized, and changes in the methods of employing butter cultures were indicated and soon were widely followed.

^* Journal Paper No. J-1154 of the Iowa Agricultural Experiment Station, Ames, Iowa. Project 127.