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Retention of Mold Fragments by Butter, Buttermilk and Wash Water during Manufacture of Butter^*

Purdue Agricultural Experiment Station, W. Lafayette, Indiana

ABSTRACT

Total visible mold filament was determined on butter, buttermilk and wash water of both laboratory and commercial churnings.

Results indicated that butter usually retained more than 50 per cent of the total length of mold filament and that the wash water contained a very small percentage. The butter appeared to retain the long filaments during churning and most of the tiny fragments passed out into the buttermilk.

Studies on some commercial churnings indicated that butter retained a very small percentage of the bacteria of the original cream. Most of the bacteria were found in the buttermilk. This occurred in spite of the fact that many chains of the bacteria approximated the mold filaments in size.

The total mold content of laboratory churned butter approximated that of commercially churned from the same respective lots of cream.

The possible effects of other factors such as fat content of cream and degree of agitation during churning on retention of mold fragments by butter are briefly discussed.

^* Published with the approval of the Director of the Experiment Station as Journal Series Paper No. 125.