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Some Determinations on the Soluble Nitrogen Compounds of Cream and Butter

Food Control Laboratory, Bureau of Chemistry, United States Department of Agriculture, Washington D. C.

ABSTRACT

Proteolysis of cream, as shown by increase in amino nitrogen and nitrogen not precipitated by phosphotungstic acid in the corresponding butters begins as soon as the cream develops acidity of 0.2 or 0.3 per cent. As these butters were held in storage, there was found to be an increase in the soluble nitrogen compounds, the increase on butters made from sweet cream being slight, while the butters made from neutralized sour cream showed a somewhat greater increase. The greatest per cent of soluble nitrogen, when the butter was fresh, and also the greatest increase during storage, was on butter made from cream which had been allowed to sour before being pasteurized.

¹ The results given in table 1 were obtained by George W. Spitzer and Willis H. Cole, under the general direction of Dr. H. W. Redfield, and acknowledgment is hereby made. Appreciation is also expressed to W. R. North for preparation of the samples made at Grove City; to Mr. L. Jones, Miss D. B. Scott, and Mr. J. I. Palmore, for assistance in making chemical analyses; to the Nitrogen Laboratory for all determinations of total nitrogen, and to Dr. I. K. Phelps, Chemist in Charge of the Food Control Laboratory, for general direction and supervision.