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Journal of Dairy Science Vol. 3 No. 5 375-405
© 1920 by American Dairy Science Association ®
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A Bacteriological and Biochemical Study of Experimental Butters1

Chas. W. Brown, Lulu M. Smith and G. L. A. Ruehle

Department of Bacteriology and Hygiene, Michigan Agricultural Experiment Station, East Lansing, Michigan

ABSTRACT

Originally, this investigation was intended as a study of the effects of cream ripening and of pasteurization upon the keeping qualities of butter. Owing to the fact, however, that considerable time has elapsed since the work was done and in this time some of the methods and ideas of manufacture have undergone some changes, it is thought best to present the results from the point of view expressed in the title.2 The reasons for this decision will become clearer as the work is presented. It is hoped that the data to be presented will be of value to bacteriologists and chemists studying this problem, if not to practical butter makers.

While the purpose of this investigation was to study the effect of ripening and pasteurization on the keeping quality of the butter, the effects of other treatments of the butter were also to be observed. These included, (a) washing of the butter with lactic acid, (b) the addition of casein, (c) the addition of fishy butter, and (d) the addition of boric acid.

FOOTNOTES

1 Published by permission of the Director of the Michigan Experiment Station, East Lansing, Mich.

2 The work presented here was done during 1909 and 0910 by Chas. W. Brown and Lulu M. Smith but was not published. Mr. Ruehle is not responsible for the plan of the work nor for the gathering of the data, but is largely responsible for the presentation of the results in written form.






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Copyright © 1920 by the American Dairy Science Association ®.