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A Study of the Action of Certain Bacteria, Yeasts and Molds on the Keeping Quality of Butter in Cold Storage¹

Dairy Department, Iowa State College, Ames, Iowa

ABSTRACT

The development of the practice of cold-storing butter, manufactured during the Spring and early Summer, for sale during the Winter months has resulted in much work being done to determine the factors which influence the keeping quality of butter in cold storage; for, to the consumer, butter is as old as it tastes, whether it is a week old or six months old is immaterial to him, and if the butter has deteriorated in flavor it means a consequent depreciation of its commercial value.

Sayer, Rahn and Farrand 1908 (23) reviewed the literature relative to the keeping qualities of butter and Rahn and his coworkers 1909 (18) stated "It may and possibly is the type of microorganism present that is of importance, and the enzyme or disintegration products therefrom." Rogers and co-workers 1912 (20) stated "Butter frequently undergoes marked changes, even when stored at very low temperatures. These changes are more marked as the acidity of the cream from which the butter is made increases."

¹ A summary of work carried out in partial fulfillment of the requirements for the Degree of Doctor of Philosophy, Iowa State College.