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Fishy Flavor in Butter¹

Dairy Industry Department, Cornell University, Ithaca, New York

ABSTRACT

Introduction

The improvement of the quality of butter has been the aim of investigators and manufacturers of dairy products for many years. Abnormal flavors and odors in milk, cream, butter and cheese have caused the dairyman endless trouble and annoyance. To preserve the normal flavor in butter and cheese, the efforts of the dairyman have been directed almost entirely in the direction of controlling the methods of manufacture of these products, while little attention has been given to chemical and bacteriological changes produced by the various methods used. The effect of the various methods of handling and treating milk and cream have had little interpretation as to the chemical changes produced in these products or the influence of bacterial growth. It is noted that chemical changes are produced in cream handled in certain ways, and the chemical changes in the pabulum of the bacteria must have its influence on the growth of the various types of organisms retained in the resulting butter.

¹ This work was done in the Department of Dairy Industry, N. Y., State College of Agriculture, under the direction of Prof. W. A. Stocking.