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Acidity of Butter and Its By-Products

Superintendent of Manufacturing, Beatrice Creamery Company, Chicago, Illinois

ABSTRACT

From the very beginning of the science of buttermaking, the acidity of cream has received much attention. At first because it was found to have an important influence upon the immediate flavor of butter. In the past decade the importance of acidity has increased because of the discovery that it profoundly affects the keeping quality as well as the immediate flavor of butter. It has been presumed too much that if the acidity of cream is right the butter will be right in so far as it is affected by acidity.

The acidity of cream comes to effect as acidity in the butter. It is the acidity in the butter that affects its flavor and keeping quality. Even though the churning acidity of cream is right the acidity of butter may be high if the butter is overchurned or if the butter is not properly washed.

The source of the acidity of cream is almost entirely in its serum or butter milk.