HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Hunziker, O. F. Search for Related Content PubMed Articles by Hunziker, O. F.

Facts About Carbonated Butter

Blue Valley Creamery Co., Chicago

ABSTRACT

1. The vitamins in ordinary butter are not diminished by the regular processes of manufacture, nor are they weakened as the result of commercial cold storage.
   The contention that carbonated butter is richer in vitamins than butter made in the regular standard way has no foundation whatsoever. It is a myth.
   
2. There is no evidence to show that butter churned and worked in air contains more mechanical impurities than butter churned and worked in an atmosphere of carbon dioxide.
   The available facts indicate that the contention that the mechanical purity of carbonated butter is superior to that of uncarbonated butter is purely hypothetical and completely devoid of scientific facts.
   
3. Carbonating cannot be relied upon as a means of destroying harmful and injurious bacteria that may be present in the cream and rendering such cream or the butter made from it safe for human consumption.
   Carbonating cannot be relied upon to destroy bacteria that may be present in the cream and that are harmful to the flavor and keeping quality of the resulting butter.
   Carbonated butter develops the usual bacterial flavor defects if made from unpasteurized cream.
   
4. Carbonating does not improve the flavor and market value of butter. It may accentuate the flavor slightly but the effect is of short duration only and not sufficiently recognizable to affect its market value.
   
5. Carbonated butter keeps no better than butter not carbonated. If the method of manufacture as relating to neutralization, pasteurization, and protection from metals and metallic salts is right, the keeping quality of carbonated and uncarbonated butter is equally good. In the absence of these standard and approved methods carbonated butter will not keep.
   
6. These facts show conclusively that the pretended superiority of carbonated butter does not exist.