Clearwater Republican. [volume] (Orofino, Idaho) 1912-1922, 1915-03-12

The important losses in butter
through the growth of mold upon the
tub lining, wrapper. or in the butter
itself, which Injuries the STABILITY of
the product, have led the United States
department of agriculture to investi-
gate this subject. Mold in butter is |
usually found in three forms. 1) Or
ange-yellow areas with some growth |
of mycelium under the surface. (2) |
Smudge or dirty green area, either en-
tirely inside the butter or with some
surface growth. 60 Green-surface
colonies, either upon the butter, caus-
ing decomposition, or upon the con-
tainer or wrappings which will injure
the appearance of the butter.
| Experiments in producing molds ar
tifically in samples of butter indicate
that a growth of mold in or about but
ter is favored by excessive curd, by
"leaky' butter or by wet surfaces, wet
wrappings or highly moist air. If but
ter molds readily it is an indication OF
insufficient sailing, as salt up to 2.5
to per cent is sufficient to prevent
| mold or reduce it to negligible
amount. The growth of molds more
over, is largely reduced by keeping
the butter at low temperatures. I'm
proper storage temperatures, accom-
panied as they frequently are with
moist conditions, are favorable to
mold butter. Unsalted butter is more
subject to deterioration from micro
organisms than sailed butter. Sue
cessful storage of such butter is there
J fore dependent upon scrupulously
clean, dry refrigeration. Cellars and
ice refrigeration rarely furnish condi-
tions which will prevent mold in un-
. sailed or slightly sailed butter, al
though it may be delayed or reduced
Butter properly made and normally
sailed Cup to 2.5 to 3 per cent, equiv
! alent to the use of IL to Is per cent
brine) will not show mold under rea
sonably careful handling.
Investigators in summarizing theil
/ results emphasize the fact that we'll
. washed butter is less subject to molt
. than that with an excess of curd, bu
the essential factor in molding seems
to be, water, not protein.
"Leaky" butter from which milk.
water exudes and collects in the wrap
per or container furnishes the bes
: condition for the beginning of mol
growth. From these wet areas colon
. les may spread to the butter itself.
Mold, the Investigators find, will no
o grow upon the surface of piece Q
e butter exposed to air at ordinary hi
8. midities. The water in the butter /
al not sufficiently available to the mol
D. to support the development of CO
IT ony unless evaporation is reduced b
70 high-moisture content of the SUI
:. rounding air. In closed packages, we
- =, or damp cellars, or carelessly packe
~ masses with cracks or assures
rs which moisture collects, mold ma
IN seriously injure the appearance of tn
n packages or actually induce gres
re changes in the butter itself.
Green molds may damage normal
sailed butter if cracks and open space
- are left by bad packing. Other inve
tigators have found that paraffinir
the tubs or boxes prevents mold {
h. the container and the liner by pr
,e- venting the escape of water whit
"a would leave the air space necessal
70 for mold growth.
~ Very moderate sailing prevents Il
appearance of the orange-yello
If patches and the smudges. The gree
m |'molds affect normally sailed butt
nd only when it is held under condition
of temperature or moisture that a
favorable to mold growth.