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Production of Water-Insoluble and Butyric Acids during Cream Deterioration¹

Iowa Agricultural Experiment Station, Ames

ABSTRACT

The Food and Drug Administration has seized butter in interstate commerce when water-insoluble acid values of over 400 mg. per 100 g. of butterfat and butyric acid values of over 2 mg. per 100 g. butterfat were obtained. This situation seemed to warrant a study of certain factors influencing cream deterioration and their effects upon the concentration of butyric acid and water-insoluble acids in cream at given stages of deterioration.

In 1947 Hillig (7) proposed a method for the determination of water-insoluble fatty acids (including those present as salts) in cream and butter. Hillig and Ahlmann (8) presented data on water-insoluble acids for 90 churnings of butter; usually when low grade cream was churned a greater quantity of water-insoluble acids was retained in the butter. Data on 321 samples of commercial butter (10) showed that some of these contained much larger quantities of water-insoluble acids than were found even in butter known to have been churned from low grade cream.

¹ Journal Paper No. J-2244 of the Iowa Agricultural Experiment Station, Ames, Iowa. Project No. 1050.

² Present address: Agricultural and Mechanical College of Texas, College Station.

³ Present address: Carnation Co., Los Angeles, Calif.