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Washed and Nonwashed Butter.¹ III. Microbiological Aspects

Canada Department of Agriculture, Ottawa, Ontario

ABSTRACT

Microorganisms may be significant factors in producing flavor and other defects in butter. It is important, therefore, that any major change in manufacturing procedures, such as eliminating washing the butter granules with chilled water, should not induce an increase in microorganisms. Arnott et al. (2) found that, under experimental conditions, the effect of nonwashing on the bacterial count of butter was not significant. Pont (5, 6) reported higher average bacterial counts in nonwashed than in comparable washed butters made in some creameries, but in other plants the reverse was true. He considered that bacterial activity had little or no effect on quality. McDowall et al. (4) reported that bacterial counts of washed and nonwashed butters were not significantly different at any stage.

This paper presents the results of the microbiological analyses of 170 pairs of comparable washed and nonwashed butters reported on previously (7).

EXPERIMENTAL PROCEDURE

Sampling. The 7-lb. boxes of butter were tempered at 50° F. for 48 hours.

¹ Contribution No. 406 from the Bacteriology Division, Science Service.