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Yeast and Mold Counts and Their Relation to Pasteurization of Cream for Butter Making Purposes¹

Dairy Department, University of Illinois, Urbana, Illinois

ABSTRACT

I. Introduction

The yeast and mold content of finished butter is considered by some men² who are engaged in dairy work as an index to the efficiency of pasteurization of cream for butter making purposes and to the proper handling of the cream after this important process is completed. The laboratory of the American Association of Creamery Butter Manufacturers uses the yeast and mold count as an index to efficiency. They assume that when samples of butter show a low count, the product has been manufactured efficiently. From the biological standpoint it has been found that in plants³ producing butter with a high yeast and mold count lax methods of pasteurization and handling of cream prevail. In such plants the counts were lowered materially in the finished products by improving the process of manufacture in regard to the careful pasteurization and handling of the cream.

II. Object

The purpose of this investigation was two-fold: first, to determine whether or not the yeast and mold count could be taken as an efficiency index to pasteurization and handling of cream for butter making purposes; and second, to determine the source of contamination when butter made from pasteurized cream has a high yeast and mold count.

¹ This article was prepared under the direct supervision of Dr. H. A. Ruebe and Dr. M. J. Prucha, Dairy Department, University of Illinois.

² Mr. F. W. Bouska and Mr. J. C. Brown (9) and Mr. T. H. Lund (4, 5, 6, 7, 8,).