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Washed and Nonwashed Butter. I. Flavor Quality and Curd Content¹

Department of Agriculture, Ottawa, Canada

ABSTRACT

The washing of butter granules during the manufacture of butter is a well-established practice. The objects are to remove the free buttermilk and when necessary to chill the butter granules. Removal of buttermilk is generally considered to improve keeping quality and to remove undesirable flavors when poor quality cream is used. Cold water washing is sometimes necessary when the granules are too soft for normal working and it also assists in preventing crumbly butter when the fat has a high melting point. If the water supply is of questionable quality, however, Bouchard (2) in 1907 recommended that butter made from sweet cream should not be washed.

In 1920, Wyant (14) made comparable churnings of washed and nonwashed butter and stated that the keeping quality of washed butter was slightly better than that of nonwashed butter. He did not present any data to substantiate his statement, however. Reports from Denmark (5) in 1939 indicated that the keeping quality of nonwashed butter was equal to that of washed butter.

¹ Contribution from the Bacteriology Division, Science Service (No. 394); the Dairy Products Division, Marketing Service and the Chemistry Division, Science Service (No. 286).

² Bacteriology Division, Science Service (No. 394)

³ Dairy Products Division, Marketing Service

⁴ Chemistry Division, Science Service (No. 286)