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The Copper Content of Butter Made by a Continuous Method¹

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

A method for measuring the Cu content of butter has been presented that has been found satisfactory.

The Cu in milk products has been found to be associated with the non-fat portion rather than the fat phase.

In two cases out of three, butters made by the continuous process contained less Cu than the original cream when the Cu content was expressed on the fat basis.

Butter made by the continuous process in four commercial creameries contained less Cu than butter made by the batch system in the University dairy plant.

Eleven samples of butter made by the continuous process were found to contain from 0.12 to 0.27 ppm. of Cu on a total weight basis with an average of 0.19 ppm.

The centrifugal treatment given cream in the process of making butter by the continuous method results in concentration of the Cu in the non-fat portion.

Butter oils made by the centrifugal process in the continuous method of making butter contain only minute traces of Cu.

¹ The Cherry-Burrell continuous method of butter making.

² Present address, Carnation Milk Co., Waterloo, Ia.