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The Determination of Yeasts and Oidia in Cream and Butter

United States Bureau of Chemistry, New York City

ABSTRACT

Among the various factors that determine the keeping quality of butter, yeasts and Oidium lactis have been considered of importance by many authorities. Jensen (1902) found that pure cultures of Oidum lactis produced acid by splitting butter-fat in butter, and that this acid caused rancidity. Rogers (1904) reports the fat-splitting enzymes of certain torulae as being responsible hi part for the development of acidity in stored butter and suggests that it is reasonable to suppose that they help to produce the so-called "fishy" flavor in butter packed in large vessels. Sayer, Rahn, and Farrand (1909) claim that Oidium lactis, because of its fat-splitting qualities, might be one of the causes of rancidity, but no conclusive proof is offered. Thorn and Shaw discuss molds as present and offer suggestions for their control. Combs and Eckles (1917), working with both sweet and sour cream, show that Oidium lactis, as well as Penicillium chrysogenum, when grown hi cream previous to pasteurization, exerted a decidedly detrimental effect on the keeping qualities of the butter.