HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Wyant, R. W. Search for Related Content PubMed Articles by Wyant, R. W.

A Study of the Incorporation of Proteins in Creamery Butter

Dairy Department, Michigan Agricultural College, East Lansing, Michigan

ABSTRACT

The average protein content of the normal samples of butter in these experiments was 0.3727 per cent.

The average protein content of the butter which was worked in the buttermilk was 0.5264 per cent.

The average protein content of the unwashed butter was 0.5177 per cent.

The average loss of protein due to washing the butter was 0.1450 per cent.

The protein content of the unwashed butter, churned at abnormally high temperature, was 0.5407 per cent.

The protein content of the butter to which starter had been added was 0.4718 per cent.

Nitrogenous compounds were not incorporated in the butter to any appreciable extent by using the methods of manufacture followed in these experiments.

One per cent was found to be sufficient allowance for all the constituents of butter which may be classified under the term curd.

By incorporating 15.5 per cent moisture and allowing 1 per cent for curd as much as 3.5 per cent of salt may be incorporated without reducing the fat content of the butter below 80 per cent.

No difference in score or selling price of the duplicate lots of butter was made upon the Chicago market.

Speckled butter was not found in any of the samples.

Milky brine was not found in any samples of the finished butter.

With the exception of one churning the keeping quality of the washed butter was slightly better than that of the unwashed butter.