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The Vitamin A Potency of Fresh and of Stored Butter Made from Sweet and from Neutralized Sour Cream¹

Department of Dairy Industry, Montana Agricultural Experiment Station, Bozeman

ABSTRACT

Three trials, consisting of 18 churnings of butter, were made from sweet cream, the same cream, soured and churned at a high acidity; from high grade and from low grade sour cream neutralized with either soda- or lime-type commercial neutralizes.

No appreciable differences were found in the carotene and vitamin A contents of the fresh butters made from the same creams but standardized with different commercial neutralizes in the carotene and vitamin A content of the butters after holding for 30 and 60 days at 40° P., and after storage for 75 and 180 days at 0° F.

From the results obtained in this experiment, it is indicated that neither the acidity of the cream at churning nor the kind or type of commercial neutralizers commonly used to standardize the cream acidity, have any appreciable effect on the carotene and vitamin A content in the resulting fresh butter or butter held in cold storage.

¹ Contribution from Montana State College, Agricultural Experiment Station. Paper no. 246 Journal Series.