Hostname: page-component-78c5997874-s2hrs Total loading time: 0 Render date: 2024-11-03T03:21:11.781Z Has data issue: false hasContentIssue false

103. Studies on the Mycological Problems of Dairying. II. The Internal and Subsurface Discolorations of Butter

Published online by Cambridge University Press:  01 June 2009

T. R. Vernon
Affiliation:
From the Department of Plant Physiology and Pathology, Imperial College of Science and Technology.

Extract

1. A description is given of internal and subsurface discolorations in unsalted and lightly salted butter.

2. Six strains of the causative organism Cladosporium herbarum are described.

3. These strains are shown to be capable of reproducing the defect under experimental conditions.

4. Four of the strains tested proved capable of slight growth at 20–24° F. (−6·6 to −4·4° C.). after 3½ months.

5. None of the strains grew at normal cold store temperatures, 15–18° F. (−9·4 to −7·7° C).

6. Salt retards the development of internal spotting. Under favourable conditions it was shown that discolorations developed in 6, 10, 16 and 25 days in butter containing 0, 5, 10 and 15 per cent, of salt in the butter serum.

Type
Original Articles
Copyright
Copyright © Proprietors of Journal of Dairy Research 1935

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)