Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1909-07-01
The Influence Of Aeidity of Cream on
the Flavor of Butter.


(F'rom the Bureau of Animal Industry,
United States Department of -Agri-
..eulture, Washington, D. C.)
1t has been generally accepted
theory among teachers of and writers
on dairy subjects that the production
OF good butter necessitates the de-
velopment of certain amount of acid
in the cream, for two reasons-to de-
velop desirable flavor and to improve
the keeping quality. Recent investi-
cations by the United States Depart
ment of Agriculture indicate. however.
That butter made from pasteurized
sweet cream has better keeping quail
ties and remains free from objection
able fiavors for long time than but
ter made from sour cream.
The dairy division of the bureau of
animal industry for the past three
Years has been making a study of the
changes which butter undergoes in
storage, and especially the influence of
acldlty of cream on the keeping quail
lty. This was done to determine the
best method of making butter for stor-
age. The Investigations have been car
rled on by Messrs. L. A. Rogers and
G. E. Gray, and included the making
OF experimental lots of butter by diff
ferent methods and in different parts
OF the country. This butter was kept
in cold storage and was examined and
scored az certain intervals, the scoring
helng done by men who had no pre-
Vlous knowledge of how. when, or
where the butter was made. so that
their conclusions We're based strictly
on the quality of the butter. A report
OF this work has just been issued as.
bulletin ia of the bureau of animal in
dustry.
AS result of the Investigations If
was found that butter frequently under
goes marked changes even when stored
al very low temperatures. and that
these changes are more marked as the
acldlty OF the cream from which the
butter Is made is increased. No bacteria
We're found in the cream or the butter
Nhlch could reasonably be expected TO
ne the cause of the more rapid deter
ioratlon OF the high-acid butter. Fur
lhermore. the changes in the high-acid
butter were not checked by heating the
flpened cream. which shows that hey
We're not brought about by enzymcs
secfeted With or in the cream and car
RED INTO the butter. The results also
indicated that acid which develops
normally in the cream by the action of
certain bacteria, or which is added di-
Fectly TO the cream in the form of pure
acid, brings about or assists in bring
ing about slow decomposition of ore
or more of the compounds of which
butter is largely composed.
nat IS regarded of special import
ance is the fact that butter can be
made commercially from sweet pas
teurlzed cream without the addition of
starter. Fresh butter made this way
mas flavor too mild to suit the aver
age dealer. but it changes less in stor-
age than butter made by the ordinary
Methods and can be sold after storage
as high -grade butter. At the present
time there are at least ten creameries
IN the country making butter from
sweet pasteurized cream without a
starter. and many more with a starter
but without ripening. The statements
IN regard 10 butter from unripeaed
pasteurized cream do not hold for but
ter made from unpasteurized cream
churned without ripening Butter made
IN this way has poor keeping quality.
Butter for the United States navy is
belng made from sweet cream. and this
plan, adopted last year. is giving sat
1sfaction. A tub of sweet-cream butter
fourteen months old on exhibition at
the National Dairy show last December
mad no storage or fishy flavor, and was
pronounced a fine article