Hostname: page-component-78c5997874-mlc7c Total loading time: 0 Render date: 2024-11-06T02:23:33.945Z Has data issue: false hasContentIssue false
  • English
  • Français

601. The effect of salt and of antioxidants on the keeping quality of butter

Published online by Cambridge University Press:  01 June 2009

A. K. R. McDowell
A. K. R. McDowell
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
Get access Rights & Permissions [Opens in a new window]

Extract

Butterfat oxidation occurred in both salted and unsalted butters during storage at 14° F. Butterfat oxidation values, after storage, were much lower in unsalted and in highly salted butters than in butters of normal salt content.

Butterfat oxidation in salted butters during storage was retarded by treatment with antioxidants. These included fat-soluble and water-soluble substances, surface-active agents and copper-complexing compounds.

Unsalted butter, salted butter and salted butter treated with antioxidants all developed ‘storage’ flavour during storage for eight months.

Many of the antioxidants added to salted butter were effective in retarding further fat oxidation and further increase in intensity of storage flavour when the butters were transferred to a temperature of 60–65° F. after storage.

Type
Original Articles
Information
Journal of Dairy Research , Volume 22 , Issue 3 , October 1955 , pp. 349 - 364
Copyright
Copyright © Proprietors of Journal of Dairy Research 1955

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.)

References

REFERENCES

(1)Barnicoat, C. R. & Palmer, L. S. (1939). Tech. Bull. Minn agric. Exp. Sta. no. 134.Google Scholar
(2)Wiley, W. J. (1939). J. Dairy Res. 10, 300.CrossRefGoogle Scholar
(3)Tollenaar, F. D. (1953). Publ. Cent. Inst. Voedingsonderz T. N. O., Utrecht, p. 166.Google Scholar
(4)Haeften, F. E.Van, & Pette, J. W. (1953). Rep. 13th Int. Dairy Congr., The Hague, 2, 541.Google Scholar
(5)Loftus Hills, G. &Conochie, J. (1946). J. Coun. sci. industr. Res. Aust. 19, 414.Google Scholar
(6)Dolby, R. M. (1954). J. Dairy Res. 21, 78.CrossRefGoogle Scholar
(7)Lea, C. H. (1938). Spec. Rep. Fd Invest Bd Lond., no. 46, p. 107.Google Scholar
(8)Støren, K. &Døvle, H. (1944). Meld. Norg. LandbrHagsk. MeieriAvd. no. 22. Abstract in Dairy Sci. Abstr. (1947), 9, 64.Google Scholar
(9)Loftus Hills, G. & Thiel, C. C. (1946). J. Dairy Res. 14, 340.CrossRefGoogle Scholar
(10)Schibsted, H. (1932). J. industr. Engng Chem. (Anal, ed.), 4, 209.Google Scholar
(11)Mummery, W. R. (1947). J. Dairy Res. 15, 55.CrossRefGoogle Scholar
(12)Dolby, R. M. (1953). J. Dairy Res. 20, 198.CrossRefGoogle Scholar
(13)Patton, S. & Kurtz, G. W. (1951). J. Dairy Sci. 34, 669.CrossRefGoogle Scholar
(14)Dunkley, W. L. & Jennings, W. G. (1951). J. Dairy Sci. 34, 1064.CrossRefGoogle Scholar
(15) Association of Official Agricultural chemists (1935). Official and Tentative Methods of Analysis, 4th ed. p. 417. Washington D.C.: Association of Official Agricultural Chemists.Google Scholar
(16)Allan, J. E. (1950). J. Dairy Res. 17, 54.CrossRefGoogle Scholar
(17)Sharp, P. F. (1938). J. Dairy Sci. 21, 85.CrossRefGoogle Scholar
(18)Barnicoat, C. R. (1947). N.Z. J. Sci. Tech. 29 A, 199.Google Scholar
(19)Lundberg, W. O. (1947). Publ. Hormel Inst. Univ. Minn. no. 20.Google Scholar
(20)Stull, J. W., Herreid, E. O. & Tracy, P. H. (1948). J. Dairy Sci. 31, 449.CrossRefGoogle Scholar
(21)Stull, J. W., Herreid, E. O. & Tracy, P. H. (1951). J. Dairy Sci. 34, 80.CrossRefGoogle Scholar
(22)Swartling, P. (1949). Rep. 12th Int. Dairy Congr., Stockholm, 2, 375.Google Scholar
(23)Morris, S. G., Kraekel, L. A., Hammer, D., Myers, J. S. & Reimenschneider, R. W. (1947). J. Amer. Oil Chem. Soc. 24, 309.CrossRefGoogle Scholar
(24)Tollenaar, F. D. (1949). Rep. 12th Int. Dairy Congr., Stockholm, 2, 357.Google Scholar
(25)Tollenaar, F. D. (1949). Rep. 12th Int. Dairy Congr., Stockholm, 7, 73.Google Scholar
(26)Mrak, E. M. & Stewart, G. F. (Editors) (1953). Advances in Food Research, 4, 395. New York: Academic Press Inc.Google Scholar
(27)Findlay, J. D., Smith, J. A. B. & Lea, C. H. (1945). J. Dairy Res. 14, 165.CrossRefGoogle Scholar
(28)Mulder, H., Kleikamp, J. H. B. &King, N. (1947). Neth. Milk Dairy J. 1, 219.Google Scholar
(29)Smith, A. C., Loewenstein, M., Anderson, R. E. & Olsen, H. C. (1952). J. Dairy Sci. 35, 485.Google Scholar
(30)Sabalitschka, T. (1953). Milchwissenschaft, 8, 300.Google Scholar
(31)McDowall, F. H. & Mcdowell, A. K. R. (1949). J. Dairy Res. 16, 227.CrossRefGoogle Scholar
(32)Sjöström, & Larsson, (1949). Rep. 12th Int. Dairy Congr., Stockholm, 2, 368.Google Scholar
(33)Crowe, L. K., Jenness, R. & Coulter, S. T. (1948). J. Dairy Sci. 31, 595.CrossRefGoogle Scholar
(34)Hennecke, H. (1951). Fette u. Setf, 53, 636. Abstract in Fats, Oils, Detergents (1952), 9, 343.CrossRefGoogle Scholar
(35)Busch, A. A., Decker, C. W. & Ashworth, U. S. (1952). J. Dairy Sci. 35, 524.CrossRefGoogle Scholar
(36)Conochie, J. &Wilkinson, R. (1953). Aust. J. Dairy Tech. 8, 96.Google Scholar
(37)Morse, R. E. (1953). Food Res. 18, 48.CrossRefGoogle Scholar
(38)Smith, F. G. &Stotz, E. (1946). Tech. Bull. N.Y. St. agric. Exp. Sta. no. 276.Google Scholar
(39)Hilditch, T. P. (1944). Chemistry and Industry, p. 67.Google Scholar
(40)Scarborough, D. A. & Watts, B. M. (1949). Food Tech. 3, 152.Google Scholar
(41)Watts, B. M. &Wong, R. (1951). Arch. Biochem. 30, 110.Google Scholar
(42)Lea, C. H. & Hannan, R. S. (1952). In Food Science (editors:Bate-Smith, E. C. & Morris, T. N.), 1st ed. p. 228. Cambridge University Press.Google Scholar
(43)Storgards, T. &Hietaranta, M. (1949). Rep. 12th Int. Dairy Congr., Stockholm, 2, 389.Google Scholar
(44)Eilers, H., Saal, R. N. J. &Waarden, M., Van Der (1947). Monographs on the Progress of Research in Holland during the War. No. 12. Chemical and Physical Investigations on Dairy Products, 1st ed. p. 155. New York and Amsterdam: Elsevier Publishing Co. Inc.Google Scholar
(45)Waarden, M., Van Der (1948). Versl. algem. ned. Zuivelb., ’s Grav., 1945–7. Abstract in Dairy Sci. Abstr. (1951), 13, 9.Google Scholar
(46)Mohr, W. &Baur, K. (1949). Milchwissenschaft, 4, 100.Google Scholar
(47)Lea, C. H. (1952). In Food Science (editors: Bate-Smith, E. C. & Morris, T. N.), 1st ed. p. 223. Cambridge University Press.Google Scholar
(48)Shorland, F. B. &Johannesson, D. J. (1951).Nature Lond., 168, 75.CrossRefGoogle Scholar
(49)Mcdowell, A. K. R. (1953). J. Dairy Res. 20, 101.CrossRefGoogle Scholar