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The effect of acidity, salt and copper and iron contamination 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 Institue (N.Z.), Palmerston North, New Zealand
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Extract

Butter made from good quality sweet cream is usually free of any major defect in flavour, even after a long period of cold storage. However, butter made from cream ripened with starter, is liable to develop oily and fishy flavours during storage. Thus the manufacture in New Zealand of butter for export has been confined to the sweet cream product.

Type
Original Articles
Information
Journal of Dairy Research , Volume 31 , Issue 3 , October 1964 , pp. 221 - 232
Copyright
Copyright © Proprietors of Journal of Dairy Research 1964

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